Rogan josh
World Table cookbook, ACP Books
Serving size: Serves 4
Cuisine type: IndianCooking time: More than 2 hours
Course: MainFavourite flavours: Lamb
Rogan josh
INGREDIENTS
1kg (2 pounds) boned leg of lamb, trimmed,
diced into 3cm (1¼-inch) pieces
2 teaspoons each ground cardamom, ground cumin and ground coriander
20g (¾ ounce) butter
2 tablespoons vegetable oil
2 medium brown onions (300g), sliced thinly
4cm (1½-inch) piece fresh ginger (20g), grated
4 cloves garlic, crushed
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
½ cup (125ml) beef stock
410g (13 ounces) canned crushed tomatoes
2 bay leaves
2 cinnamon sticks
200g (6½ ounces) yogurt
¾ cup (110g) roasted slivered almonds
1 fresh long red chilli, sliced thinly
raita
1 cup (280g) thick "country-style" yogurt
1 lebanese cucumber (130g), seeded, chopped finely
1 tablespoon finely chopped fresh mint
pinch ground cumin
METHOD
Combine lamb and spices in medium bowl.
Heat butter and half the oil in large deep saucepan; cook lamb, in batches, until browned all over. Remove from pan.
Heat remaining oil in same pan; cook onion, ginger, garlic, paprika and cayenne over low heat, stirring, until onion softens.
Return lamb to pan with stock, undrained tomatoes, bay leaves and cinnamon. Add yogurt, 1 tablespoon at a time, stirring well between each addition; bring to the boil. Reduce heat; simmer, covered, about 1½ hours or until lamb is tender.
Meanwhile, make raita.
Remove lamb from the heat; sprinkle lamb with nuts and chilli. Serve with raita and warmed naan bread, if you like.
Raita
Combine ingredients in small bowl; season to taste.
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