Rogan Josh

Ingredients

• 800 g lamb meat (neck)
• 2 onions
• 3 Garlic cloves
• 25 g ginger
• 2 tbsp clarified butter
• 125 g yogurt (3.5% fat)
• 1 tsp chili powder
• 1 tbsp coriander powder
• 2 tsp cumin powder
• 1 tsp cardamom powder
• 0.5 tsp clove powder
• 1 tsp turmeric powder
• Salt
• 400 g peeled tomatoes (canned)
• 3 tsp Garam Masala

Instructions

1. 1.

   Wash the lamb, pat dry and cut into cubes. Peel and cube the onions; peel and crush the garlic cloves. Peel the ginger and grate finely on a kitchen grater.

2. 2.

   Heat clarified butter in a pot, add onions and garlic, stirring until translucent. Add ginger, yogurt, chili, coriander, cumin, cardamom, clove, and turmeric. Season with salt and pour in the canned tomatoes.

3. 3.

   Cook uncovered for about 5 minutes, then stir in the lamb. Cover and simmer on low heat for about 1 hour, stirring occasionally, until the lamb is tender. Reduce the sauce without a lid to thicken and season with garam masala. Taste and adjust salt. Serve in bowls with basmati rice and hearty vegetables.