Lamb Rogan Josh
In the UK most of us enjoy a curry at least once a week. But while it’s clear we love to eat the hot-stuff, when it comes to making one ourselves, we’re not so skilled.
Lamb Rogan Josh
Serves 4
Preparation time: 10 minutes
Cooking time: 1-1½ hours
Ingredients:
450g/1lb lean lamb shoulder or leg cubes, cut into 2.5cm/1 inch cubes
15ml/1tbsp oil
2 medium onions, peeled and chopped or 1 x 500g pack prepared diced onions
5ml/1tsp garlic purée
1 x 420g (approx.) jar prepared Rogan Josh sauce
6 small new potatoes, halved
100g/4oz prepared cauliflower florets (frozen are good too)
Salt and freshly milled black pepper
Natural yogurt, to garnish
Freshly chopped coriander leaves, to garnish
Method:
Heat the oil in a large non-stick pan and brown the lamb with the onion and garlic for 3-4 minutes.
Add the sauce, bring to the boil, reduce the heat, cover and cook on the hob for 1-1½ hours or according to the jar instructions.
30 minutes before the end of the cooking time add the vegetables and continue to cook. Remove from the heat, season, if required and garnish with the yogurt and coriander.
Serve with prepared basmati rice and a selection of Indian relishes and poppadoms or naan bread.
Tagged in Recipes