PinkPolkaDot

Ok, yes I know India is not playing, but we just loooooove Indian food, so I had to make some Roghan Josh, one of my all time favourite meals.  

This warm and spicy dish is excellent to serve in this cold weather. 

It sounds complicated, but it is actually very easy!  

Ingredients:

60ml vegetable oil

1.5kg cubed leg of lamb

5ml ground cumin

15ml ground coriander

5ml dry fennel

2.5ml ground cardamom

2.5ml ground mace

8 cloves garlic

5ml fresh ginger, peeled and coarsely chopped

15ml crushed chillies

60ml water

1 onion, chopped

60ml desiccated coconut

125ml roasted almond flakes

6 whole cardamom pods, crushed

5ml turmeric

6 whole cloves

1 x 410g tin tomatoes

125ml plain yoghurt 

Salt and freshly ground pepper to taste

5ml garam masala

fresh coriander

Heat the oil in a heavy-bottomed pot, over medium-high heat. Brown the meat, in batches and remove from the pot.

Meanwhile heat a non-stick frying pan and add the cumin, coriander, fennel, ground cardemom and mace. Toast until aromatic and let it cool. 

Puree the garlic, ginger and chillie with the water in a blender or food processor until smooth.  

Fry the onion in the same-heavy based pot until golden. Return the meat to the pot.

Add the toasted spices, the garlic-chillie mixture, coconut, almonds, cardamom pods, turmeric, cloves, tomatoes and yoghurt. 

Season with salt and pepper. Cover the pot and simmer on low heat, stirring occasionally for 90 minutes.

When the meat is tender, uncover the pot, and add the garam masala. Cook until the sauce has thickened slightly. Garnish with fresh coriander (if you have to!) 

Serve with rice and sambals.