Monday, 03 March 2014 10:13

Rogan Josh

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Rogan Josh for Kids

 

 

Serves: 6

Preparation Time: 25 minutes

Cooking Time: 2 hours

 

Ingredients:

 

  • 1 kg (2 lb 4 oz) lean boned leg of lamb
  • 2 tablespoons of olive oil
  • 2 onions, chopped
  • 125g (4 1/2 oz, 1/2 cup) low fat plain yogurt
  • 1 tablespoon of chilli powder
  • 1 tablespoon of corriander
  • 2 tablespoons of ground cumin
  • 1 tablespoon of ground cardamom
  • 1 tablespoon of ground tumeric
  • 1/2 tablespoon of ground cloves
  • 3 garlic cloves, crushed
  • 1 tablespoon grated fresh ginger
  • 400g (14 oz) tin diced tomatoes
  • 1 tablespoon of salt
  • 3 tablespoons of slivered almonds
  • 400g (14 oz/ 2 cups) basmati rice, rinsed and drained
  • 1 tablespoon of garam masala
  • chopped coriander (cilantro) leaves, to serve

 

 Instructions:

 

  • Begin by trimming the lamb and cut into small cubes.

  • Heat the oil in a large heavy-based saucepan; add the onion and cook for 5 minutes or until soft.

  • Stir in the yogurt, chilli powder, coriander, cumin, cardamom, tumeric, cloves, garlic and ginger.

  • Add the tomato and salt and simmer for 5 minutes.

  • Add the lamb and stir until coated.

  • Cover and cook over low heat, stirring occasionally for 1-1 1/2 hours until the lamb is tender. Uncover and simmer until the liquid thickens.

  • Meanwhile, toast the almonds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently until the nuts are golden brown. Remove from pan at once to prevent them burning.

  • Put the rice and 1 litre (35fl oz/4 cups) water in a saucepan and bring to boil over medium heat. Reduce the heat to low, cover with a lid and cook for 20 minutes, or until rice is tender. Remove from the heat and leave to stand, covered for 5 minutes.

  • Add the garam masala to the curry and mix through well. Sprinkle the slivered almonds and coriander leaves over the top and serve with rice.

 

 

 

 

Read 1732 times Last modified on Friday, 07 March 2014 02:11

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