Authentic Lamb Rogan Josh - homemade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 tbsp vegetable oil6shallots, peeled, finely sliced1 tsp ground cinnamon6 cardamom pods, husks removed4 cloves2 tsp cumin seeds1 tbsp garam masala1 tsp turmeric1/2 tsp ground mace1 tbsp ground coriander1/4 tsp hot chilli powder1/4 mango powder (also sold as amchoor in Asian grocers)6 garlic cloves, chopped1" fresh root ginger, peeled and chopped300g lean lamb, cut into 2.5cm/1in cubes6 tomatoes, skins removed, chopped16fl oz water
1. For the lamb curry, heat 1/2 tablespoon of vegetable oil in a frying pan, add the sliced shallots and sauté for 3-4 minutes, or until softened but not coloured.
2. Place the dried spices into a pestle and mortar and grind, ensuring to crush the whole spices. Add the crushed spices to the shallots and fry for 1-2 minutes, or until the spices smell aromatic.
3. Place the garlic, ginger and remaining vegetable oil into a mini blender and blend to make a smooth paste. Coat the lamb with the garlic and ginger paste and allow to marinate for five minutes. Add the lamb to the shallots and spices, stir well and cook for five minutes.
4. Place the tomatoes into a mini blender and blend to a smooth paste. Add the tomato paste and water to the lamb, stir well, cover with a lid and cook over a gentle heat until the lamb is tender.
5. To serve, spoon the curry into a serving bowl, scatter with fresh coriander leaves and serve with flatbreads.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Place the dried spices into a pestle and mortar and grind, ensuring to crush the whole spices. Add the crushed spices to the shallots and fry for 1-2 minutes, or until the spices smell aromatic.
3. Place the garlic, ginger and remaining vegetable oil into a mini blender and blend to make a smooth paste. Coat the lamb with the garlic and ginger paste and allow to marinate for five minutes. Add the lamb to the shallots and spices, stir well and cook for five minutes.
4. Place the tomatoes into a mini blender and blend to a smooth paste. Add the tomato paste and water to the lamb, stir well, cover with a lid and cook over a gentle heat until the lamb is tender.
5. To serve, spoon the curry into a serving bowl, scatter with fresh coriander leaves and serve with flatbreads.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 304.9
- Total Fat: 19.9 g
- Cholesterol: 65.0 mg
- Sodium: 82.4 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.3 g
- Protein: 22.1 g
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