Plato principal
Lamb Rogan Josh
A classic Indian lamb curry with tender meat in a rich, spiced tomato and yogurt sauce, enriched with onions, garlic, ginger, and a warming blend of spices.
75 min4 porcionesMediaIndian
Pasos
- 1
Process the onion until very finely chopped.
- 2
Heat the oil in a large heavy-based pan and fry the onion, covered, until golden and soft.
- 3
Add the garlic and ginger and fry for about 5 minutes more.
- 4
Add the Madras Paste, all the spices and bay leaves, then tomato purée; stir well, add the lamb and 300 ml water; simmer briefly, then stir in the yogurt.
- 5
Cover and simmer gently for 40-60 minutes until the meat is tender and the sauce is thick. Garnish with coriander and serve with plain basmati or pilau rice.
