Spiced up Rogan Josh     


DescriptionExtra spices and cream to heat up this classic dish!
Curry TypeUnknown
StrengthMedium hot
DifficultyModerate
SourceA friend
VegetarianNo
VeganNo
Time to prepareOvernight marinade
Time to cookApprox and hour and a half
No. of servings4
Ingredients1 lb (550 g) lamb, diced
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp turmeric
1 tsp chilli powder
pint (275 ml) brown stuff
90 ml (3 fl oz) double cream
2 tbsp fresh coriander, finely chopped
2 tbsp ghee, for frying
2 tsp garam masala
InstructionsGrind the whole spices and add to the turmeric and chilli powder. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge

Heat the oil or ghee in a large pan it must be very hot. Add your lamb in batches (it will spit everywhere so take care) and turn in the fat to brown it. Turn the heat down and add the brown stuff.

Cover and simmer for 60 minutes until the meat is tender. Stir in the cream and garam masala, and remove from the heat. Just before serving, stir in the chopped fresh coriander.
NotesNice served with rice
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