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Rogan Josh
Ingredients
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1 teaspoon tomato purée
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1 kilogram (2.2 pounds) lamb shoulder, diced
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500 millilitre (17 fluid ounce) water
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4 tomatoes, quartered
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Juice of 1 lemon
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1 tablespoons Coriander Leaf
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Schwartz Sea Salt to season
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Pilau rice to serve
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2 tablespoons oil
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2 red onions, chopped
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2 teaspoon Garlic Grinder , or 2 garlic cloves, crushed
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1 teaspoon Turmeric Powder
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1 teaspoon Chilli Flakes
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1 tablespoons Medium Curry Powder
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1 tablespoons Ground Coriander
Key Products
Instructions
- 1 Heat the oil in a large heavy-based saucepan, add the onions and Garlic and cook for 10 minutes.
- 2 Add the Turmeric, Crushed Chillies, Medium Curry Powder, Ground Coriander and the tomato purée and cook for a further minute.
- 3 Add the diced lamb and fry for 5 minutes until browned, turning once. Pour in the water so that it covers the lamb (add more if necessary).
- 4 Bring to the boil and simmer for 1 hour or until the meat is tender. 30 minutes before the end of cooking, stir through the tomatoes, lemon juice and Coriander Leaf. Season to taste and serve with Pilau rice.
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