01.
Ingredients
Around 600g lamb – chopped into bite-sized chunks
3 garlic cloves, chopped
1 medium onion, finely chopped
thumb size piece ginger, peeled and finely chopped or grated
vegetable oil for frying
2-3 tsp Spice Mountain Rogan Josh spice
2 tbsp plain natural yoghurt
1 can peeled plum tomatoes (chopped) or 5 fresh Tomatoes- chopped
Handful of fresh coriander
Fresh chillies or dried Kashmiri chillies (optional)
Salt to taste
02.
Method
- First pour a couple of tablespoons of oil into a cooking pot and heat on high until hot. Throw in the finely chopped onions, garlic & ginger and fry until they soften and become translucent.
- Add 2-3 tsp of Spice Mountain Rogan Josh spice to this mixture (and fresh chillies if using) and keep frying – the mixture should be dry-ish, you can add a splash of water if it becomes too dry. Fry for a few minutes until the aroma fills up your entire house. Next add the lamb. Keep stir-frying until the meat is nearly browned all over.
- Next throw in the chopped tomatoes. Keep stirring and let it cook for a few mins before adding a couple of large dollops of natural yoghurt. Stir it all in, turn the flame up and bring to the boil.
- Then put the lid on and simmer on low heat for about 40 minutes or longer if you have the time, stirring every now and again. You will notice that the consistency of the mixture will become thicker the longer it cooks.
- Season with salt as necessary and sprinkle in a generous handful of freshly chopped coriander. Let it rest with the lid on for 5 minutes and it’s ready to be served with basmati rice.
