Rogan Josh (amended)
1 kg lamb or beef diced
8 tsp vegetable oilCombine and marinade for
½ cup cider vinegar 8 hours in fridge.
4 tsp tamarind pulp
1 cup vegetable oil ( ½ for pureé & ½ for cooking)
2 onions (one sliced & one roughly chopped for pureé)
6 garlic cloves finely chopped
2 tsp chopped, fresh ginger
1 tsp ground cumin
1 tsp mustard powder
3 tsp tumeric
1 ½ tsp dried chopped chillies
3 tsp paprika
1 tsp cardemom (ground)
1 tsp cracked pepper
Salt to taste
1 can chopped tomato’s
½ can tomato paste
½ cup chopped coriander
2 ½ cups hot water
2 generous tsp of honey
1. Place ½ oil, roughly chopped onion, garlic, and ginger in food processor and pureé.
2. Heat a pan and place other 1/2 cup. Then place sliced onion till brown.
3. Add spices and cook for 30 secs. Then add pureé. Mix well.
4. Add meat and stir for a minute. Add water and cook for about 15 mins (simmering). Add tomato paste and cook on low heat for another 15 mins (add coriander together with paste)
Serve with rice and steamed vegetables.