Ingredients
-
4
-
2
-
750
-
1
-
2
-
2 1/2
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Roghan Ghosht,Taken from Margaret Fullers book of Indian Cooking. Times are approximate.,Although Rogan Josh is traditionally a lamb and tomato curry, I did note there were no tomatoes here, and looking at the ingredients, thought that perhaps you would forgive me if I subbed the red meat, for chicken …. this was a lovely, mild curry, very flavourful, I loved the mint, used a thick greek yoghurt, I didnt actually make a ginger-garlic paste since I prefer to have a more chunky sauce, but used all the ingredients, and I loved the flaked almonds with this. Overall, a winner for me 😉 Thank you Satyne, made for ZWT8, Family Picks.
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Steps
|
1
Done
|
Heat 2 Tablespoons of the Oil in a Pan, Add on Onion and Fry Until Golden. |
|
2
Done
|
Add the Lamb and Hafl of the Yoghurt, Stir Well, Cover and Simmer For 20 Minutes. |
|
3
Done
|
Meanwhile, Place the Garlic, Ginger, Chillies, Coriander Seeds, Cumin, Mint, Coriander Leaves and 2 to 3 Tablespoons Yoghurt in an Electric Blender or Food Processor and Work to a Paste. |
|
4
Done
|
Heat the Remaining Oil in a Large Saucepan, Add the Cardamon, Cloves and Cinnamon and Fry For 1 Minute, Stirring. |
|
5
Done
|
Add the Prepared Paste and Fry For 5 Minutes, Stirring Constantly. |
|
6
Done
|
Add the Lamb and Yoghurt Mixture and Salt to Taste, Stir Well and Bring to Simmering Point. |
|
7
Done
|
Cover and Cook For 30 Minutes. Add the Almonds and Cook For a Further 15 Minutes, Until the Meat Is Tender. |
