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PrintLAMB ROGANJOSH
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- In a dry pan, toast the coriander seeds until very aromatic. Add the chili flakes and cook very briefly, and then grind to a fine powder.
- Season the meat with ginger, and brown in the oil with the cloves. Sprinkle on the coriander and chili.
- Add yogurt, the meat, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally. Add the water, cover the pan and simmer for about 50 minutes until the meat is very tender. Uncover halfway through cooking to reduce the sauce if a drier curry is preferred.
- Add the garam masala. Stir saffron into the cream and add to the pan. Cook gently, stirring, for 3-4 minutes.
- Serve over white rice and garnish with the toasted almonds.
INGREDIENTS
- 2 tablespoon coriander seeds
- 3 teaspoons chili flakes
- 1½ kg boneless lamb, cut into 3-cm cubes
- 1 teaspoon grated ginger
- 6 whole cloves
- 6 tablespoons IDHAYAM sesame oil
- 200 ml yoghurt
- 1 teaspoon nutmeg
- 1 teaspoon ground cardamom
- 250 ml water
- 5 teaspoons garam masala
- 1 teaspoon powdered saffron
- 200 ml cream
- 3 tablespoons toasted flaked almonds
4 comments for “Lamb Roganjosh”
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