• [Indian]
• [Main Dishes]

Lamb Roganjosh

• Preparation Time20
• Cooking Time 1hr +
• Source Asian Cooking Companion

• 500 KiloGram lamb
• 1 Cup natural yoghurt
• 1/2 Teaspoon salt
• 2 Tablespoon butter
• 2 Tablespoon oil
• 1 cinnamon stick
• 10 green cardamom pod
• 3 brown cardamom pod
• 1/2 Teaspoon whole clove
• 3 onion
• 1 Tablespoon ginger
• 1 Tablespoon garlic
• 2 Teaspoon kashmiri
• 1 Teaspoon ground tumeric
• 3 Tablespoon coriander
• 1 Teaspoon garam masala
• basmati rice

1. Firstly, make sure you have everything and that ingredients are prepared. Lamb: diced. Onions: chopped. Ginger: finely grated. Garlic: finely chopped. Coriander: chopped. Basmati rice needs to be cooked separately to this dish but ready to be served with it.
2. In a large bowl, combine lamb, natural yoghurt and half of salt, mix well. Set aside for at least 10 minutes.
3. In a large fry pan heat oil and butter over medium heat. Add cinnamon stick, green cardamom pod, brown cardamom pod and whole cloves, cook, stirring until fragrant, about 30 seconds.
4. Add onions and remaining salt, cook over medium heat, uncovered, stirring often until onions are golden brown, around 18-25 minutes.
5. Add ginger and garlic and cook, stirring for 30 seconds. Drain away excess oil and butter, leaving onions and spices in pan.
6. Add lamb and yoghurt mixture, kashmiri and tumeric to pan, mix well. Cook over low heat, covered, until lamb is tender, about 30-45 minutes. Add coriander and garam masala and mix well. Taste and add salt if necessary.
7. Serve with steamed rice.