Indianby TheMealDBLamb Rogan joshServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 quartered Onion4 tbsp Sunflower Oil4 cloves GarlicThumb sized peeled and very finely grated Ginger2 tbsp Madras Paste2 tsp Paprika1 cinnamon stick6 bashed to break shells Cardamom4 Cloves2 Bay Leaf1 tbsp Tomato Purée1kg cubed Lamb150ml Greek yogurtGarnish chopped CorianderStepsStep-by-step0 of 3 done1Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.2Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.3Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.Source: TheMealDB
