Lamb Rogan Josh
|1 Lemon; juice of|
|2 Garlic; crushed|
|2 tbOlive oil; or sunflower oil|
|875 gTenderlean boneless lamb; (1-inch) cubes (1 3/4lb)|
|1 lgOnion; sliced|
|1 1-inch piecefresh root ginger; grated|
|2 tsGaram masala; or to taste|
|1 tsChilli powder; or to taste|
|4 Cardamom pods|
|1 tbTomato puree|
|1 ; chopped|
|150 mlBeef stock; (1/4 pint)|
|1 150-gram canlow-fat natural|
|Salt and pepper|
|fresh coriander; Chopped, to garnish|
Lamb Rogan Josh Preparation
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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