Lamb rogan josh

Ingredients of the recipe:

680g of sheep

1 onion

1 jar of tomato puree (400g)



120g of plain yogurt

1 pepper

3 tablespoons of sunflower oil

1/4 tsp of bean stew powder

1/2 teaspoon of turmeric powder

240ml of boiling water

a little bit of ginger

10 cloves of garlic

1 teaspoon of cumin seeds

1 tablespoon of coriander seeds

6 cloves

6 peppercorns

15g ground coconut

15g of chipped almonds

7 cloves of green cardamom

1/2 teaspoon garam masala

some crisp coriander leaves


Preparation of the dish:

Cut the sheep into blocks.

Toast the coriander seeds in a hot skillet and put aside.

Toast together cumin seeds, almonds, cardamom, pepper and cloves and put aside.

Toast the ground coconut for a couple of moments.

Pound the cooked flavors.

Pound garlic and ginger into a glue. Blend ground flavors with this glue with 1 tablespoon of oil.

Finely slash the onion and red pepper. Broil them with 2 tablespoons of oil in a skillet, without consuming them.

Expel the skillet from the warmth and include the bean stew powder, the above flavor glue, the coconut oil, the turmeric and blend.

Come back to warm and sauté over medium warmth. Include the yogurt gradually while blending. Include canned tomatoes, blend and cook for 5 minutes. Add the sheep to burn.

Place everything in a preparing dish. Include heated water cook in a stove at 180 ° C for around 2 hours.

After 1 and 1/2h, blend and if there is as yet fluid, expel the cover for the last 1/2h.

Sprinkle with garam masala and cleaved new coriander before serving sheep rogan josh.