Easy curry recipe for 6 people, takes only 15 mins; recipe has onion, sunflower oil, garlic clove, root ginger, curry paste, paprika, cinnamon stick, cardamom, clove, bay leaf, tomato puree, lamb, greek yogurt and coriander.
Rogan josh
Course: Easy curry
Servings
6
servings
Prep time
35 mins
Ingredients
- Onion: 2 onions, quartered
- Sunflower Oil: 4 tbsp sunflower oil
- Garlic Clove: 4 garlic cloves, finely crushed
- Root Ginger: thumb-size piece fresh root ginger, peeled and very finely grated
- Curry Paste: 2 tbsp Madras curry paste
- Paprika: 2 tsp paprika
- Cinnamon Stick: 1 cinnamon stick
- Cardamom: 6 green cardamom, bashed to break the shells
- Clove: 4 cloves
- Bay Leaf: 2 bay leaves
- Tomato Puree: 1 tbsp tomato puree
- Lamb: 1kg lean leg of lamb, cut into generous cubes
- Greek Yogurt: 150ml Greek yogurt
- Coriander: chopped coriander, to garnish
Directions
- Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
- Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato puree. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
- Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.
