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12 July 2009
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Simple lamb rogan josh other
Jo' Pratt
by Jo' Pratt
from Nation's Favourite Food

Serves 4-6

Preparation time less than 30 mins

Cooking time 1 to 2 hours



Ingredients
6 garlic cloves, roughly chopped
1 large onion, roughly chopped
thumb-size piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1 tsp chilli powder
1 tsp salt
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager


Method
1. In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée.
2. Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.


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Find out more about these ingredients and techniques:
Clarified butter
Garlic
Cinnamon
Coriander
Paprika
Chilli
Salt
Ghee
Cardamom
Ginger
Cumin
Puree

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