750g lamb leg steaks, fat and bone removed then cut into chunks
1 large onion, thickly sliced
2 bay leaves
3 cardamom pods
3 cloves
1 tbsp ground cinnamon
1 tbsp ground coriander
1 tbsp paprika
1 tsp garam masala
200g natural or Greek yoghurt, full or low fat
4cm piece of fresh ginger, peeled and roughly chopped
5 garlic cloves, roughly chopped
400g tinned tomatoes, chopped
1 tbsp tomato puree
Coriander leaves to serve
Basmati Rice
1-2 tbsp sunflower oil
750g lamb leg steaks, fat and bone removed then cut into chunks
1 large onion, thickly sliced
2 bay leaves
3 cardamom pods
3 cloves
1 tbsp ground cinnamon
1 tbsp ground coriander
1 tbsp paprika
1 tsp garam masala
200g natural or Greek yoghurt, full or low fat
4cm piece of fresh ginger, peeled and roughly chopped
5 garlic cloves, roughly chopped
400g tinned tomatoes, chopped
1 tbsp tomato puree
Coriander leaves to serve
250g brown basmati rice
salt and pepper to season
a pinch of saffron threads (optional)
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Method
step 1
Put 1 tbsp of the oil in a large frying pan over a high to medium heat. Season the meat with salt and pepper and brown the meat well - this is easiest if done in batches so as not to overcrowd the pan. Place cooked meat onto a separate plate.
step 2
Add the second tbsp of oil to the pan and cook the onion for 6-8 mins until they start to brown. Add the bay leaves, cardamom pods, coriander, cinnamon, cumin and paprika and garam masala. Cook for a couple of minutes until they release their aromas.
step 3
Blitz the yoghurt, ginger and garlic in a blender until quite smooth. Add this mix to the pan with the tinned tomatoes and tomato puree.
step 4
Add the reserved lamb and let it simmer for about 10-12 mins, stirring occasionally until the sauce has thicken and meat is cooked through.
step 5
Whilst the Rogan Josh is simmering, cook the Basmati rice according to the packet instructions with desired seasoning.
step 6
Drain rice (if necessary), then serve with Rogan Josh and a sprinkling of coriander leaves.