Roghan Josh

  • 01 Aug - 07 Aug, 2020
  • Mag The Weekly
  • Cookery


· 2 onions

· 4 tablespoon sunflower oil

· 4 garlic cloves

· Thumb-sized piece ginger

· 2 tablespoons curry paste

· 2 teaspoons paprika

· 1 cinnamon stick

· 6 green cardamom

· 4 cloves

· 2 bay leaves

· 1 tablespoon tomato purée

· 1 kg lamb meat

· 150 ml Greek yogurt

· Chopped coriander


Put onions in a processor and whizz until finely chopped. Heat oil in a pan; fry the onion, stirring every now and then. Add garlic and ginger, and fry for five minutes. Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 seconds, and then add meat and water. Stir to mix, turn down the heat, and add yogurt. Cover the pan; gently simmer for an hour until the meat is tender and the sauce thick. Top with coriander and serve with rice.