40
meat
lamb rogan josh
ingred i ents
SERV ES 4 350 mll12 II 02 natural yogurt
1/2 tsp ground asafoetida,
metho d
dissotved in 2 tbsp water 700 gil Ib 9 02 boneless teg
1 Pu t the yogurt in a large bowl and sti r in the dissolved asafoetida. Add th e lamb and use your hands to rub in all the marinade, then set aside for 30 minutes. 2 Meanwhile, put the tomatoes and onion in a blender and process until blended . 3 Melt the ghee in a flameproof casserole or large frying pan with a tighl-fitting lid. Add the garlic and ginger paste and stir around until the aromas are released. Stir in the tomato mixture, tomato puree, bay leaves, coria nder, chilli powder and turmeric, reduce the heat to low and simmer, stirring occasionally, for 5-8 minutes. 4 Add the lamb and salt with any leftover marinade and stir around for 2 minutes. Cover, reduc e the heat to low and simmer, stirr ing occasiona lly, for 30 minutes. The lamb should give off enough moisture to prevent it from catching on the base of the pan, but if the sauce looks too dry, stir in a little water. 5 Sprinkle with the garam masala, re-cover the pan and continue simmering for 15-20 minutes, until the lamb is tender. Serve immediately.
of lamb. trimmed and cut into 5-cml2-inch cubes
2 tomatoes. deseeded and chopped 1 onion. chopped 25 gfl
oz ghee or 2 tbsp
.... egetable or groundnut oil
1112 tbsp garlic and ginger
paste 21bsp lomato puree 2 bay leaves llbsp ground cOriander 1/.:-1 tsp chilli powder, ideally Kashmin chilli powder
1/2 tsp ground tu rm eric
lisp salt
If2
tsp garam masala