Rogan Josh
Lamb dish from Punjab.
Ingredients
For
three:
5
tablespoons of vegetable oil
5 dried red chillies, soaked and finely chopped *
2 bay leaves
1 tl cloves (about 15-20 pieces)
2-3 black cardamom pods
10 green cardamom pods
6 cm cassia bark
2 whole dried red chillies
1 tsp fennel seeds
3 onions, sliced
3 garlic cloves, crushed
2.5 cm of ginger, finely chopped
1 teaspoon of turmeric
1.5 tbsp coriander powder
1/2 teaspoon paprika powder
* 1-2 tbsp chilli paste
1/2 teaspoon of salt
3 tomatoes, chopped
1 tbsp tomato paste
1 blade of mace
700 g of lamb, 2 cm cubes
1 tbsp of fresh coriander
Instructions
1. Soak whole dried chillies for 15 minutes. Drain and cut finely
as a paste.
2.
Heat the oil in a frying pan. Add the whole spices: bay leaves,
cloves, black and green cardamon pods, cassia bark, dried chillies,
fennel seeds.
3.
Lower the heat to medium and add the onion. Stir until the onion
begins to turn brown.
4.
Add garlic and ginger. Fry stirring for one minute.
5.
Add the ground spices: turmeric, coriander, paprika, chili pepper
and salt. Mix well. Add a splash of water if the dish gets stuck
in the pan.
6.
Add the tomatoes, tomato paste and a blade of mace. Stir and
fry for a few minutes until the tomato has turned into a sauce.
Add some water if needed.
7.
Raise heat and add meat. Mix well until the meat is well mixed
with the sauce.
8.
Add 1-2 dl of water, lower heat and cover with lid.
9.
Fry for an hour and a half until the meat is tender.
10
Add fresh coriander and serve with basmati rice, raitha and
a tomato-red onion-coriander salad.
