Lamb or Chicken Rhogan Josh

Serves 4-6

The original recipe is as below, but I used 4 chicken breasts instead of the lamb.

For the marinade

3 green cardamoms

3 small pieces cassia bark (or cinnamon sticks)

½ tsp chilli powder

3 cloves

½ tsp turmeric

1 tsp ground coriander

4 fl oz (115 ml) natural yoghurt

pinch of sea salt (optional)

Other ingredients

8oz onions

2 cloves garlic

1 tbs ghee or coconut oil

1.5 lb lean lamb or chicken

1 tsp Salt (sea salt)

2 inches fresh root ginger

14oz (400g) can tomatoes

 

2 tsp paprika

2 tsp garam masala

1 tbs chopped fresh coriander

Method

Trim and cut the meat/chicken into cubes.

Mix together the marinade ingredients and the meat and marinade for 6 hours or overnight.

Peel and chop onions, ginger and garlic.

Put onions, ginger, garlic and tomatoes in a blender and blend till smooth.

Heat oil in a pan and add the tomato puree mix.  Cook for about 20 minutes stirring occasionally.  Add salt to taste.

In another pan head oil and add the meat mixture (drain off excess yoghurt or it will look like it is curdling but this didn’t affect the taste).  Cook for about 25 minutes, stirring to prevent it sticking.

Combine the 2 saucepans and cook gently for a further 30 minutes (lamb) or until the meat is quite tender.  If it gets too dry add a little water.

Stir in paprika, garam masala and fresh coriander.  Mix well and cook for a further 5 minutes

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