Lamb Rogan Josh – Curry (Hot) recpie

3tsp lemon juice
1 cup natural yoghurt (we used european style [creamier])
1tsp salt
2 garlic cloves, crushed
2.5cm fresh root ginger finely grated
900g lean lamb fillet, cubed (we just bought lean diced lamb)
4tbsp vegetable oil
1/2 tsp cumin seeds
2 bay leaves
4 green cardamom pods
1 onion, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder (or more, to taste :))
400g chopped tomatos
2tbsp tomato puree
2/3 cup water

In a large bowl, mix together the lemon juice, yoghurt, salt, one crushed
garlic clove and the ginger. Add the lamb and marinade in the fridge
overnight.

Heat the oil in a wok/pot/large pan and fry the cumin seeds for two minutes
until they splutter. Add the bay leaves and cardamom pods and fry for 2
minutes.

Add the onion and remaining garlic and fry for 5 minutes. Add the coriander,
cumin and chilli powder. Fry for 2 minutes.

Add the marinated lamb to the pan and cook for a further 5 minutes, stirring
occasionally to prevent the mixture sticking to the bottom.

Add the tomatos, tomato puree and water. Cover and simmer for 1-1.5 hours.

Mad props to the Suprah driving (perhaps this recipie explains the pants on fire ;)) Yiannis .

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