Lamb Roganjosh

Though I'm vegetarian, I've learned how to cook several kinds of meats and chicken dishes. I've still not attempted making any seafood, and I really don't see myself doing that any time soon! This is a no-fail lamb curry that was passed onto me by a friend. Being a vegetarian and not being able to taste as you cook, no-fail recipes are essential!


Lamb Roganjosh

600 g Lamb Filet
300 g Onions, chopped
1 cup Plain Yogurt
1 tsp Cayenne Pepper
2 tsp Coriander Powder
1 1/2 tsp Cumin Powder
2 tsp Garlic, minced
2 tsp Ginger, minced
1 tsp Paprika
1/2 tsp Turmeric Powder
1 tbsp Tomato Paste
1 1/2 tbsp Unsalted Butter
2 Bay Leaves, crumbled
2 Cardamom, split open at the top
1 small Cinnamon stick, broken in half
4 Cloves
1/2 tsp Nutmeg
1 tbsp Mint Leaves, chopped
2 tbsp Coriander Leaves

Mix the yogurt with the cayenne pepper, coriander, cumin, garlic, ginger, paprika and turmeric.
Trim the lamb of any fat and cut into bite-sized cubes. Put into a non-stick pan with the onions. Cook at medium heat and stir until the contents begin to sizzle.

Add the yogurt mixture, reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally until the lamb has released its natural juices.

Remove the lid, increase the heat to medium and cook for 5-6 minutes, stirring frequently until the sauce reduces to a paste-like consistency.

Put a kettle of water onto boil. Add the tomato paste, some salt and butter to the lamb. Reduce the heat to low and cook uncovered for about 3-4 minutes stirring frequently. Then add 1.5 cups of boiling water from the kettle, cover and simmer for about 15 minutes.

In a small pan, melt the remaining butter over low heat, add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 35-40 seconds. Add the nutmeg, stir once and pour the contents over the meat. Mix well, cover and cook for a further 10-12 minutes. Stir in the chopped mint and coriander.

Serve warm with rice.