Lamb Rogan Josh

[Al Baitel 'ateeq]

Ingredients
- 350ml yoghurt
- 1/2 tsp ground asafoetida, dissolved in 2tsp water
- 700g boneless leg of lamb, cut into cubes
- 2 tomatoes, chopped
- 1 onion, chopped
- 25g ghee or 2tbs oil
- 1 1/2 tsp garlic and ginger puree
- 2 tbs tomato puree
- 2 bay leaves
- 1 tbs ground coriander
- 1/4-1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp garam masala

Put the yoghurt in a bowl and stir in the asafoetida. Add the lamb and rub in the yoghurt, then set aside for 30mins.

Blend the tomatoes and onion until combined. Melt the ghee in a frying pan, add the garlic and ginger and stir until the aroma is released.

Stir in the tomato mixture, tomato puree, bay leaves, coriander, chilli and turmeric, reduce heat to low and simmer, stirring occasionally for 5-8 mins.

Add the lamb and salt and marinade and stir for 2 mins. Cover, reduce heat to low and simmer, stirring occasionally, for 30 mins. Sprinkle with the garam masala, re-cover the pan and continue simmering for 15-20 mins until the lamb is tender. Serve with rice.

Serves 4.

[NRaf]

Do you spoon off the fat before you serve?

[Al Baitel 'ateeq]

It's hard to spoon anything off with such a mixture.