Ingredients
1 lb onions, peeled, thinly sliced
2 oz butter, clarified butter or 3 tblsp vegetable oil
1 packet of Green Saffron Rogan Josh Spice Mix
8 cloves garlic, finely chopped
2 fat inches ginger, grated
2 lb stewing lamb, cut into cubes
1 pt (or 4 small pots) natural, plain yoghurt
1 tin tomatoes , whizzed smooth
1 tblsp sugar
1 pt lamb stock (or water)
Method
- Heat the butter (or clarified butter, oil) in a large casserole dish or saucepan on medium.
- Next, add the packet of Green Saffron Rogan Josh Spice Mix and fry until you hear crackling (this will be pretty much instant), then add the sliced onions and fry until golden.
- Stir in the garlic and ginger and fry for a couple of minutes.
- Add the lamb cubes and fry for a further 15 minutes.
- Add the yoghurt, tomatoes and sugar. Simmer on a low heat with the lid off for 30 minutes.
- Finally, increase the heat and stir. Then add in the stock and cook on a gentle heat until the lamb is tender. (approx. 1.5hrs) ..simple!
Serving Suggestion:
Sprinkle with freshly chopped coriander and serve with Indian Basmati rice.
Alternative Suggestion:
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.
