Lamb Rhogan Curry
Cooking Time: 75 Minutes
Serves: 2
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1. Preheat the oven to 190°C (gas mk 5, 375°F). Finely chop the onion and garlic. Heat the ghee or oil in a saucepan and add the onion and garlic. Fry for 5 minutes, stirring occasionally. Meanwhile combine the ground coriander, paprika and chilli powders with 3 tablespoons of water to form a watery paste. Use as much hot chilli powder as you like, or omit it altogether if you want a mild curry. Finely chop the red pepper.

2. Add the ground ginger, cardamoms, cinnamon, cloves and bay leaf. Fry for a further 2 minutes, stirring. Add the chilli powder paste, and fry for a further 4 minutes or so, until the water disappears and the oil floats.

3. Empty the onion mixture into a casserole dish and mix in the lamb, tomatoes, salt, chopped red pepper, yoghurt and another 2 tablespoons of water. Cover and place in the oven. Stir after 30 minutes.

4. Cook for approximately another 30 minutes. You should find that the lamb is then tender, and the fat is floating on top of the sauce. If not, cook for longer.

5. Mix in the chopped fresh coriander and serve.

You can add quartered fresh tomatoes ten minutes from the end.
You can purchase your spices on line in the US from Kitchen Etc.

See Also: Recipes
  Chicken Biryani
  Red Wine Chicken Curry
See Also: Book Reviews
  Foolproof Indian Cookery by Madhur Jaffrey
  Pat Chapman's Balti Bible by Pat Chapman
  Madhur Jaffrey's Quick and Easy Indian Cooking by Madhur Jaffrey Madhur Jaffrey
  Pat Chapman's Curry Bible by Pat Chapman

Recipe Ingredients
400g Lamb
(cubed casserole lamb)
2 tablespoons Vegetable Oil
1 medium Onion
3 cloves Garlic
1 teaspoon Ground Coriander
1 teaspoon Ground Ginger
1 teaspoon Paprika
1 teaspoon Chilli Powder
Chilli Powder
(hot, to taste)
1 Bay Leaf
2 pieces Cinnamon Bark
1 Black Cardamom
3 Green Cardamom
3 Cloves
1/2 teaspoon Salt
4 tablespoons Natural Yoghurt
200g tin Tomatoes Chopped
1 tablespoon Fresh Coriander

Lamb Rhogan Curry

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