Lamb Rogan Josh Recipe - Fast and Delicious Recipes

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Yields: 4 serving(s) - Preparation Time: 15 minutes

1 lemon; juice of
2 garlic cloves; crushed
2 tablespoon(s) olive or sunflower oil
875 gram(s) tenderlean boneless lamb joint; cut into2.5cm (1-inch) cubes (1 3/4lb)
1 large onion; sliced
2 1/2 centimeter(s) (1-inch) piece of fresh root ginger, grated
2 teaspoon(s) garam masala; or to taste
1 teaspoon(s) chilli powder; or to taste (1 to 2)
4 cardamom pods
1 tablespoon(s) tomato puree
1 397 gram can chopped tomatoes; (14oz)
150 milliliter(s) beef stock; (1/4 pint)
1 150 gram car low-fat natural yogurt; (5oz)
Salt and pepper
Chopped fresh coriander; to garnish

Mix the lemon juice, garlic, oil and a little salt together in a bowl and stir in the lamb.
Cover and marinate in the refrigerator overnight.
Place the lamb and marinade in a large pan, add the onion and ginger and cook gently for 5 minutes, stirring occasionally.
Add the garam masala, chilli powder, cardamom pods and seasoning.
Cook for 2 minutes, stirring continuously.
Stir in the tomato puree, tomatoes and stock.
Bring to the boil, cover and simmer for 1-1 1/2 hours, stirring occasionally.
Carefully stir in the yogurt.
Check the seasoning and serve straight away, garnished with chopped coriander.

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