Lamb Recipes - Rogan Josh

Ingredients

• 120 ml/4 f1 oz//2 cup ghee or oil

• pinch of asafetida

• 900 g/2 lb lamb, cubed

• 150 ml/1/4 pt/2/3 cup natural (plain) yoghurt

• 600 ml/1 pt/2 1/2 cups boiling water

• 5 ml/1 tsp aniseeds

• 2.5 ml/1/2 tsp ground ginger

• 5 ml/1 tsp caraway sees

• 10 ml/2 tsp chili powder

• 6 cloves

• 10 cm/3 in cinnamon stick

• 6 large cardamom pods

• 1 sprig fresh curry leaves

• 5 ml/1 tsp ground saffron 8 salt

---

Method:

1. Heat the ghee or oil and fry the asafetida and meat until the meat is well coated in the oil.

2. Continue to cook, stirring, until the meat browns and separates from the bone. Add the yoghurt and cook until the yoghurt has been absorbed.

3. Add the boil water and spices. Simmer for 2 hours over a low heat until the water evaporated and the ghee appears the surface. Serve hot with rice vegetables.