Lamb Roganjosh

Author: Krishna Arora

• 400g Lamb
• 50g Oil
• 150g Onions
• 15g Ginger paste
• 10g Garlic paste
• ½ tsp Turmeric
• 15g Coriander powder
• 10g Red chilli powder
• 160g Tomatoes, chopped
• ½ tsp Garam Masala
• 5 Cloves
• 1 Cinnamon stick
• 6 Cardamom pods
• 1 Bay leaf
• Salt to taste

• Heat oil in a pan, add sliced onions and stir fry for a few minutes, add cloves, cardamoms, cinnamon, bay leaf and fry till the onions are light brown.
• Add garlic and ginger paste, fry for a few minutes and then add turmeric, coriander powder, salt and red chilli powder, fry until the oil leaves the mixture.
• Add tomatoes and garam masala, continue to cook until it looks like a homogeneous mixture, then add the meat pieces and mix well.
• Add water and cook the meat until tender, the gravy should be thick.
• Serve hot with rice.

Read more recipes

Top of Page

Updated: 16 October 2006

Logos - City of Monash and Flavours of Monash

Document Information