Rogan Josh

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 kg diced lamb
• 250 ml yogurt
• 1 tablespoon malt vinegar
• 4 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 2 tablespoons ghee
• 4 cardamom pods, bruised
• 3 cloves
• 1 cinnamon stick
• 2 medium onions, finely chopped (300g)
• 3 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground fennel
• 1 1/2 teaspoons sweet paprika
• 3/4 teaspoon chili powder
• 125 ml chicken stock
• 1 teaspoon garam masala
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped fresh mint leaves

Recipe

• 1 combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
• 2 cover, refrigerate 3 hours or overnight.
• 3 heat ghee in large pan, add whole spices, cook, stirring until fragrant.
• 4 add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
• 5 add ground spices, cook stirring until fragrant.
• 6 add lamb mixture, stir to coat in spice mixture.
• 7 add stock; simmer, covered, for 1 1/2 hours.
• 8 remove cover; simmer about 30 minutes or until lamb is tender.
• 9 just before serving, stir in garam masala and fresh herbs; heat through.