Lamb Rogan Josh Recipe

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Lamb Rogan Josh Recipe - Serves 4-6

Taste Rating = 6 Heat Rating = Mild

Ingredients

3 tablespoons (45ml) lemon juice
1 cup (250ml or 8 fl oz) plain yogurt
1 teaspoon (5ml) salt
2.5cm (1 inch) piece fresh ginger root, peeled and grated
2 garlic cloves, peeled and crushed
900g (2 lb) lean lamb fillet cut into 1cm (1/2 inch) cubes
4 tablespoons (60ml) vegetable oil
1/2 teaspoon (2.5ml) cumin seeds
2 bay leaves
4 green cardamom pods
1 medium onion, peeled and finely chopped
2 teaspoons (10ml) ground coriander
2 teaspoons (10ml) ground cumin
1 teaspoon (5ml) chilli powder
400g (14 oz) can of chopped tomatoes
2 tablespoons (30ml) tomato paste
2/3 cup (150ml or 1/4 pint) water

Method

Mix the lemon juice, yogurt, salt, ginger and half of the garlic in a large bowl
Add the lamb and mix well
Cover the bowl with kitchen film and leave overnight in the fridge
Heat the oil in a large frying pan over a medium to high heat
Add the cumin seeds and stir-fry for 2 minutes
Add the bay leaves and cardamom pods and stir-fry for 2 minutes
Add the onion and the other half of the garlic and fry for 5 minutes, stirring regularly
Add the coriander, cumin and chilli powder and stir-fry for 2 minutes
Add the lamb (and its marinade), mix well and fry for 5 minutes, stirring regularly
Add the chopped tomatoes, tomato paste and water and mix well
Bring to a simmer, turn down the heat, cover and simmer for 90 minutes, stirring now and again
Serve hot

Check out a review of this recipe

Recipe submitted by Tilly Mason on 10 May 2008

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