Rogan Josh
Cooking time: 1 hour approximately
Ingredients
10 dessert spoons of oil
2 1/2lb shoulder of lamb (remove fat when preparing the meat)
3 cardamoms
2 cinnamon sticks
10 - 12 black peppercorns
1 medium chopped onion
1 heaped teaspoon fresh ginger
1 1/2 teaspoons fresh garlic
2 teaspoons of cumin and coriander
1 flat teaspoon of turmeric
1 1/2 teaspoons chilli powder
5 dessert spoons of chopped tomatoes
1 1/2 teaspoons of salt
2 dessert spoons of tomato puree
4 ozs mixed chopped peppers
2 chopped spring onions
1 fresh chopped tomato
1 teaspoon Garam masala
4 dessert spoons of natural yoghurt
1/4 pint of single cream
Method
- Put oil in pan and add, cardamoms pods, cloves, cinnamon sticks and peppercorns
- When hot and popping! add the onions and cook until golden brown then add turmeric, chilli powder, salt, ginger, garlic, cumin and coriander, chopped tomatoes and tomato puree
- Let the sauce cook until the oil is seen floating to the top
- Stirring all the time, gradually add 4 dessert spoons of yoghurt
- Cook for a further 5 minutes (do not cover)
- Add lamb, cook for about 10 minutes till separating, then add 1 cup of warm boiled water
- Cover and cook for 20 - 30 minutes (N.B. Please check the piece of lamb by breaking it, if it breaks easily then the lamb is cooked, do not hesitate to add more water if the lamb is still tough)
- Add the fresh tomato, spring onions and mixed peppers
- Cover and cook for a further 10 minutes then add 1 heaped teaspoon of garam masala and finally very slowly add cream before serving