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Lamb Rogan Josh

Serves 4

  • 350g Lamb neck fillet, cut into cubes
  • 1 large onion, finely chopped
  • 1 tsp. chopped fresh ginger
  • 2 cloves of garlic, chopped
  • 1 - 2 red chillies, finely chopped
  • 2 tsp. ground cumin
  • 1 x 400g can chopped tomatoes
  • 4 tbs. tomato puree
  • a pinch of cinnamon powder
  • 1 tbs. oil
  • Salt & pepper
  • 1/2 cup yoghurt

** Important **

When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

Heat the oil in a pan and fry the onion until starting to soften. Stir in the ginger, garlic, chillies, cumin and cinnamon, fry for 2 to 3 minutes. Fry the lamb in the mixture for 2 minutes or until it starts to brown. Add the crushed tomatoes, tomato puree and salt, cover and simmer over a low heat for 45 minutes or until the lamb is tender and cooked. Add the yoghurt one spoon at a time and stir. Serve with rice or Nan bread.

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