Lamb Rogan Josh
Lamb rogan josh is an aromatic dish, delicious with both lamb or mutton. It just depends what you have in your own frige. Indian food are really popular in South-Africa too and we get lovely curry houses such as Moksh Indian Restaurants, a franchise here in South-Africa. But if you feel you want to give the restaurant visit a skip and rather try the recipe out yourself, then have a try with this recipe. Moksh means freedom, such a lovely discription for the lamb rogan josh dish. If you would like to try out more indin recipes, try the Spicy Prawns or the Lamb Vindaloo if you feel like a meaty option.
Serves: 4 Prep time: 25 Minutes Cook time: 60 Minutes Ready in: 85 Minutes
Nutrition: Calories 223 Carbs: 11g Protein: 17g Fat: 13g
1 teaspoon fresh grated ginger 6 garlic cloves,peeled and crushed 6 Tablespoons peanut oil 8 cardamom pods 1 cinnamon stick 2 bay leaves 800 g lamb, off the bone and cut into bite-seize chunks 2 onions, chopped 2 teaspoons cumin seeds, crushed 2 teaspoons ground coriander 1 pinch cayenne pepper 1 Tablespoon sweet paprika 1-2 Tablespoons tomato puree
1Mix the ginger and garlic together.
2Heat the oil in a large skillet and cook the cardamom, cinnamon and bay leaves.
3Add the meat and fry until browned, then remove it from the skillet.
4Add the onions and the ginger-garlic mixture to the skillet and fry gently until the onions are translucent.
5Stir in the cumin, coriander, cayenne pepper, paprika and tomato puree and cook for a further 2 minutes.
6Place the meat back in the skillet and add 300 ml of water.
7Bring to a boil and simmer for 1 hour.
8Serve with rice, Naan bread or poppadoms.
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