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Lamb Rogan Josh
Make a delcious curry from scratch
Serves 1.
INGREDIENTS:
• 200g lamb chops
• 60g cherry tomatoes, halved and sprinkled with a pinch each of sugar and salt
• 1 red chilli, deseeded
• 1 red onion, chopped
• 1 tbsp coriander
• 1 tbsp natural yoghurt
• 1 finger fresh ginger
• 60g Thai rice
• Pinch garam massala
• 1 clove garlic
For the spice blend:
• 2 tsp each of garam massala, turmeric, black pepper, mustard seeds, cardamom seeds
• And a pinch of sea salt
METHOD:
• Grind the spices for the spice blend in a pestle and mortar.
• Blitz together the coriander, onion, garlic, ginger, chilli and spices to form a paste.
• Remove the lamb meat from the bones. Boil the bones in 250ml water to make a basic stock.
• Cook the rice in boiling water with a tsp of turmeric added for 8 minutes.
• Brown the meat in a heavy pan with the tomatoes for 5 minutes. Add the paste to the lamb and continue to cook for a further 4 minutes. After a minute, add a little of the stock to the curry.
• Drain the rice and put on plate.
• Stir the yoghurt into the lamb curry and serve with the turmeric rice.
Daily Cooks Challenge on ITV1 at 3pm from Monday 22 June. Recipes from the show will be at www.cooksforcooks.com.
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Wednesday 23 May 2012
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