Roghan Josh

Here is the first of many of my tried and tested recipes. I'm aiming to try at least one new recipe a week, so watch this space!

This one comes from the Marziabai Asaria Cookbook (pg 82)

2lbs cubed lamb fillet
3 tblspoons lemon juice
1 cup natural yoghurt
1 tsp salt
2 crushed cloves of garlic
1 piece grated ginger
4 tblspoons oil
toasted cumin seeds and bay leaves to garnish
1/2 tspoon cumin seeds
1 finely chopped onion
2 tspoon ground coriander
2 tspoon ground cumin
400g chopped tomatoes (I used blended fresh tomatoes, canned ones are $$$$ here!)
2 tblspoon tomatoe puree
2/3 cup water (I ended up adding a lot more than this, as meat wasnt cooked)
4 green cardamon pods
2 bay leaves

1. In a large bowl mix together the lemon juice, yoghurt, salt, garlic and ginger. Add the lamb, cover and marinate in the fridge overnight.
2. Heat the oil in wok or karahi (I used a large frying pan) and fry the cumin seeds for 2 mins. Add the bayleaves and cardamon pods and fry for a further 2 mins.
3. Add the onion and a bit of garlic and fry for 5 mins. Add the coriander, cumin and chilli powder. Fry for 2 mins.
4. Add the marinated lamb and cook for a further 5 mins, stiring occaisionally to prevent the mixture from sticking to the frying pan.
5. Stir in the tomatoes and tomatoe puree and water. Cover the simmer for 1-1.5 hours. Garnish with toasted cumin seeds and bay leaves and serve with rice.

On the left of the plate is the very yummy 5 lira bread they sell near the Haram.

p.s. There was LOADS of masala left over, so I froze it. Any ideas on what I can do with it??