Lamb rogan josh

14 Jan




A classic dish and a great one.

A lot of spices went into this one, first some whole spices: black peppercorns, black cardomom, green cardomom, cloves and cinnamon. All fried for a couple of minutes then followed by onion, 6 cloves of garlic and some ginger. Next some lamb (some chops and some on the bone) for that to brown off.

Time for more spices! Generous amounts of garam masala, red chilli powder, cumin and coriander. Then a tin of tomatoes and some water.

This we cooked for 35 minutes and then left for and hour before going back on for ten minutes while the rice cooked. A finishing touch of yogurt stirred into the curry and it is done.

Plenty of spice and chilli heat in this one with lamb chunks and tomatoes sauce. Mrs M voted it 9.5 – the highest yet!

Mr M.


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