Mains
Rogan Josh
Mild Northern-style curry shows the influence of the Moguls. Invading from the North during the 16th century, they brought a love of aromatic spices and used expensive ingredients such as nuts, to thicken their sauces!
Ingredients
|
Amount
|
Ingredient |
| 3 tablespoons | Clive Of India Authentic Curry Powder |
| 1 tablespoon | garlic |
| 1 tablespoon | McKenzie's Ground Ginger |
| 1/2 cup | blanched almonds |
| 2 | onions coarsely chopped |
| 1/4 cup | water |
| 2 tablespoons | ghee |
| 750 g | lean lamb cubed |
| 1/4 cup | natural yoghurt |
| 3 | tomatoes chopped |
Directions
Step 1
Place Clive Of India Authentic Curry Powder, garlic, McKenzie's Ground Ginger, almonds, onions and water into a blender or food processor and mix to a puree.
Step 2
Heat ghee and brown lamb in batches.
Step 3
Add puree to pan and cook, stirring, for 2-3 minutes.
Step 4
Return lamb to pan with remaining ingredients, cover and simmer for 40 minutes, until lamb is tender and sauce smooth.
Step 5
Serve Rogan Josh with rice, fruit chutney and pappadams.
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