Price:
How to Prepare this Rogan Josh
1 Heat the ghee or butter in large saucepan
2 Add this pack and fry until you hear crackling
3 Add sliced onions and fry until golden
4 Stir in garlic and ginger (whizzed)
5 Add lamb (cubes) and fry for 15 minutes
6 Add yoghurt, tomatoes & sugar. Simmer (no lid) for 30 mins
7 Increase heat and add stock. Cook on a gentle heat
until the lamb is tender (approx 1.5hrs)
Serving suggestion:
Sprinkle with freshly chopped coriander and serve with Indian Basmati rice.
Alternative suggestions:
Try replacing the lamb with 2lbs of chicken breast cut into mouth-size pieces, but first cook the sauce for about one and a half hours then add the chicken and only cook for about a further 20 minutes otherwise the chicken will be really tough.
Remember:
This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it… experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong.
Note:
Ghee is an Indian butter. You can simply use butter or vegetable oil instead.
