October 10, 2018
Curries, Lamb/Mutton, Dairy,
Vegetables, Onions, Indian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Stove Top, Yogurt, Spicy more
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"From one of our national supermarkets free monthly magazine June 2018."
Heat half the ghee or oil in a medium saucepan over medium-high heat and add lamb in batches and cook for 3 to 4 minutes until well browned, adding mor ghee or oil as necessary and then transfer to a bowl.
Add onion, cardamom pods and bay leaves to the same pan and cook, stirring occasionally, over medium heat for 5 minutes or until lightly browned.
Stir in rogan jost paste and cook, stirring continuously for 2 minutes or until fragrant.
Return lamb to pan with yoghurt and 1 1/3 cups water and season with salt to taste, and bring to simmer, then reduce heat and simmer slowly for 45 minutes or until lamb is tender.
Stir in lemon juice and garam masala.
Serve with rice, mint raita and papdums and top with coriander sprigs and chilli.
TIP - to make mint raita mix 200 grams Greek-style yoghurt, 1 tablespoon finely chopped mint, 1/2 clove minced garlic and 2 tablespoon lemon juice.
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