Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 12.39 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 4 pappadums (to serve)
- 1/3 cup rogan josh paste (see recipe)
- 2 bay leaves
- 2tablespoons coriander sprigs (to garnish)
- 1tablespoons mint, finely chopped
- 2 onions, sliced
- 4 cardamom pods
- 1teaspoons garam masala
- 2tablespoons lemon juice
- 1 cup Greek-style yoghurt
- 2 cup basmati rice, steamed (to serve)
- 1/2 clove garlic, crushed
- 2tablespoons vegetable oil
- 1kilograms lamb leg, cut into 3cm cubes
- 1 red chilli (to garnsih)
Method
Step 1 of 4
Heat half the ghee or oil in a medium saucepan over medium-high heat. Add lamb in batches and cook for 3-4 minutes until well browned, adding more ghee or oil as necessary. Transfer to a bowl.
Step 2 of 4
Add onion, cardamom pods and bay leaves to the same pan and cook, stirring occasionally, over medium heat for 5 minutes or until lightly browned. Stir in rogan josh paste and cook, stirring continuously, for 2 minutes or until fragrant.
Step 3 of 4
Return lamb to pan with yoghurt and 11/3 cups water. Season with salt to taste. Bring to a simmer, then reduce heat and simmer slowly for 45 minutes or until lamb is tender.
Step 4 of 4
Stir in lemon juice and garam masala. Serve with rice, mint raita and pappadums and top with coriander sprigs and chilli.
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