A slow and easy Indian classic lamb dish- perfect winter warmer!
WHAT YOU'LL REQUIRE
Oil 2 to 3 tbsp
Salt to taste
2x Heavy bottom pot
2x Wooden Spoon/ Spatula
2x Serving Bowls
1. Wash rice 2-3 times in cold water till water runs clear
2. Soak in cold water for 10 minutes
3. Wash and finely chop coriander for garnish
What We Send
What You'll Require
- 2 x Heavy bottom pot
- 2 x Wooden Spoon / Spatula
- 2 x Serving Bowls
Wash rice 2-3 times in cold water till water runs clear
Soak in cold water for 10 minutes
Wash and finely chop coriander for garnish
Cooking Rogan Josh
Heat oil in a heavy bottom pot , add the whole spices and let it splutter, add the sliced onions, saute till golden brown approx 7-8 minutes on medium heat. Keep some aside to garnish the rice.
Add the tomato puree and saute for 2-3 minutes, stir constantly to prevent burning, add little water if necessary.
Add the marinated lamb pieces and the Rogan Josh spice mix stir and mix well.
Add 2-3 cups of water, check seasoning, cover and bring to a boil.
Reduce heat and cook on slow flame for 15-20 minutes till fully cooked and tender, and the gravy is of a thick consistency.
Note: While the goat is cooking, start the Spiced Basmati Rice
Remove into a serving bowl and garnish with coriander
Cooking Spiced Basmati Rice
Drain the water from rice.
In a heavy bottom pot heat 2 tsp oil, add the whole spices let it splutter, and rice. Saute for 2-3 minutes.
Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed.
Once water is absorbed (you'll see holes on the surface) close with a lid and cook for 4-5 minutes on very low heat.
Open, fluff the rice with a fork and transfer to a serving bowl. Garnish with reserved Browned Onions.
Serve Lamb Roganjosh garnished with coriander with spiced Basmati Rice. Serve Hot.