Lamb Rogan Josh

A fragrant Indian curry with tender lamb, aromatic spices and a yogurt sauce. This dish captivates with its rich flavour and warming spice.

Ingredients

• 2 pcs Onion
• 4 tbsp Sunflower oil
• 4 clove Garlic
• 1 tbsp Ginger
• 2 tbsp Madras paste
• 2 tsp Paprika
• 1 pcs Cinnamon stick
• 6 pcs Cardamom
• 4 pcs Cloves
• 2 pcs Bay leaf
• 1 tbsp Tomato paste
• 1 kg Lamb (cut into chunks)
• 150 ml Greek yogurt
• 1 bunch Fresh coriander

Instructions

1. Finely mince the onion in a food processor until very fine. Heat the oil in a large heavy-bottomed pan, then fry the onion covered, stirring occasionally, until golden and soft. Add the garlic and ginger, and fry for a further 5 minutes.
2. Add the madras paste, all the spices, bay leaves and tomato paste to the pan. Mix well over the heat for about 30 seconds, then add the meat and pour in 300 ml of water. Stir again, reduce the heat and add the yogurt.
3. Cover the pan with a lid and simmer over a low heat for 40–60 minutes until the meat is tender and the sauce has thickened. Serve sprinkled with fresh coriander, with white basmati rice or pilau rice.