- 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.
Thread: Lamb Rogan Josh
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05-Apr-2012 09:59 PM
The Following User Says Thank You to Al Baitel 'ateeq For This Useful Post:
07-Apr-2012 12:27 PM
- Join Date
- Mar 2008
Do you spoon off the fat before you serve?"Islam began as something strange, and it shall return to being something strange, so give glad tidings to the strangers." - Hadith
07-Apr-2012 12:35 PM
It's hard to spoon anything off with such a mixture.