Rogan Josh
Lamb, coriander and tomatoes come together in this Pakistani dish, fragrant with cumin and turmeric and simmered on the stove. Finish with coriander leaves.
1 hr 25 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 75 min · 85 min total
- medium
- 1
Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
- 2
Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
- 3
Raise the heat to medium and refry the meat with any juices for 3 minutes. Add the onions and stir fry for 5 minutes.
- 4
Add the tomatoes and tomato puree cook for 2 minutes. Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
- 5
Stir in the cream and turn off the heat. In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
- 6
Garnish with the coriander leaves. Serve with Cumin rice, a vegetable dish, chutney and pappads.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
