ROGAN JOSH

2  in piece of  ginger chopped

7 garlic cloves,chopped

6 tbsp olive oil

10 cardamon pods

2 bay leaves

1 in piece of cinnamon stick

2 lb boneless lamb or beef, cut into 1 1/2 inch cubes

7 oz onions, finely chooped

2 tsp grond cumin

2 tsp ground coriander

1 tsp cayenne pepper

1 1/2 tbsp sweet bright- red paprika

2 tsp tomato puree

1 1/4 tsp salt

1/2 pint water

1. Drop the ginger and garlic into food precessor or blender, add 4 tbsp of water and blend to a paste. Put the oil into a wide pan, preferably non-stick, and set it over a medium -high heat. When it is hot, put in the cardamom pods, bat leaves and cinnamon stick. Quickly put in the beef or lamb pieces- only as many as the pan  will hold easily in a single layer. brown all sides. Remove and put in bowl. Brown the remaining same way.

Add the onion. Cook until  they turn brown at the edges. add the paste from the blender and stir for 30 seconds. Next add to the pan the cumin, coriander,cayenne and paprika,stir once and then add the tomato puree. stir for 10 seconds

3.Add the meat and any whole spices that are still clinging to it. plus the salt and water. Stir well and bring to the boil. Cover the pan . turn the heat to low and simmer gently for 1 hour or until the meat is tender.

Serve with white rice

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