Lamb Roganjosh

Lamb with onions, yoghurt with a pronounced flavour of fennel and black cardamom finished with whipped yoghurt

Lamb Roganjosh

Rating: 51

Lamb Roganjosh

Ingredients

  • Lamb leg bone-in 1 ”dice : 1 Kg
  • Garlic paste : 10 gm
  • Ginger paste : 10 gm
  • Green chilly paste : 5 gm
  • Salt : 5 gm
  • Canola Oil : 10 ml
  • Real Curries Roganjosh sauce : 1 kg
  • Chicken Stock : 150 ml (approx)
  • Whipped Yogurt : 100 ml
  • Fresh Chopped Cilantro : 2 Tbsp
  • Fresh Ginger fine julienne : 1 tsp

Instructions

  1. Marinate meat with ginger, garlic and green chilli paste and simmer in well seasoned stock till tender.
  2. Strain meat and reserve stock.
  3. Heat Real Curries Roganjosh sauce and mix in strained meat with some stock and simmer for few minutes.Add more stock to adjust thickness as required.
  4. Finish with whipped yogurt and chopped fresh coriander leaves ginger julienne.

Chef’s note: Proportion of meat: sauce is 1:1 ratio by weight.

Real Sauces© and Real Curries© are manufactured by Anjum Fine Foods Inc. Made in Canada