Ingredients
Ingredients
- 300g diced lamb (or chicken)
- 1 onion
- 1 tin chopped tomato
- 4tbsp vegetable oil
- 1 tsp turmeric
- 150g rice (for two people)
For the sauce
- 1 tsp curry powder
- 1 tsp fenugreek
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp garam masala
- 1 tsp ground coriander
- ¼ tsp chilli powder
- ¼ tsp chilli flakes
- Salt & pepper
The Method
- Preheat the oven to 150°C
- Heat the oil in a large saucepan, dice the onion and add to the pan
- Add the turmeric and the lamb and cook until browned
- Mix the tinned tomatoes with the remaining spices and add to the meat, then bring to the boil
- Transfer to an ovenproof dish, cover with a lid and leave in the oven for at least 2 hours
- 30 minutes before you’re ready to eat, boil the rice to instructions on the packet and then leave to rest for 10 minutes, so it’s nice and fluffy
- Serve with naan bread, poppadoms, Indian nibbles, mango chutney and raita on the side
About
Perhaps not your traditional Rogan Josh, but this is our take on the classic Indian dish.