Lamb Rogan josh

Name: Lamb Rogan josh
Prep time: 25 min
Cook time: 36 min
Total time: 61 min
Yield: 6 servings
Ingredients: 2 quartered Onion; 4 tbsp Sunflower Oil; 4 cloves Garlic; 1 Thumb sized peeled and very finely grated Ginger; 2 tbsp Madras Paste; 2 tsp Paprika; 1 Cinnamon Stick; 6 bashed to break shells Cardamom; 4 Cloves; 2 Bay Leaf; 1 tbsp Tomato Purée; 1 kg cubed Lamb; 150 ml Greek Yogurt; 1 Garnish chopped Coriander

61 min · Serves 6 · By TheMealDB Import

High Protein
Low Carb
India
Lamb
Curry
Spicy
Alcoholic
Dinner

India, Lamb, Curry, Spicy, Alcoholic

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

2 quarteredOnion
4 tbspSunflower Oil
4 clovesGarlic
1 Thumb sized peeled and very finely gratedGinger
2 tbspMadras Paste
2 tspPaprika
1 Cinnamon Stick
6 bashed to break shellsCardamom
4 Cloves
2 Bay Leaf
1 tbspTomato Purée
1 kg cubedLamb
150 mlGreek Yogurt
1 Garnish choppedCoriander

Method

Prep 25 min · Cook 36 min

1Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
2Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
3Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.