C41 Lamb Rogan Josh
Ingredients
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| 2 tbspn oil | ¼ tspn hot chilli powder |
| 8 cardamom pods | ¼ tspn salt |
| 4 black peppercorns | 1 tbspn tomato purée |
| ¼ tspn garam masala | 1 tbspn chopped tomatoes |
| 100 gm onion (prepared weight) | 300 ml C41 curry base sauce |
| ½ tspn ground coriander | 1 portion precooked lamb |
| ½ tspn ground cumin | 2 tbspn yogurt |
Preparation
- Finely chop the onion.
- Deseed the cardamom pods and grind the seeds to a powder in a pestle and mortar.
- Grind the peppercorns to a powder in a pestle and mortar.
Cooking
- Heat the oil in a pan over a low to medium heat and fry the cardamom, peppercorns and garam masala for a few seconds.
- Add the onions and fry until medium brown for about 5 min.
- Add the ground coriander, ground cumin, chilli powder and salt and cook, stirring, for 30 seconds.
- Stir in the tomato purée and cook, stirring, for 1 min.
- Add the chopped tomatoes and 120 ml of C41 base sauce and cook, stirring, for 1 min.
- Stir in the lamb and cook, stirring regularly, for 3 min, gradually adding C41 base sauce as needed to maintain the sauce at the desired consistency.
- Reduce the heat, stir in the yogurt and heat through.
Serving
- Serve with rice and optionally drizzle with a little yogurt and garnish with a little freshly chopped coriander.
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