Prep Time: 10 minutes
Cook Time: 1 hour
Onion Paste
- 1 large red or brown onion roughly chopped
- Water
Ginger Garlic Paste:
- 4 cm piece ginger peeled and chopped
- 5 garlic cloves peeled and chopped
- Water
Roganjosh Spice Mix:
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 3 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 2 teaspoon paprika
- ½ teaspoon red chili powder
Lamb Roganjosh:
-
- 4 tablespoon oil
- 4 green cardamom pods
- 5 cloves
- 2 dried bay leaves
- 1 tablespoon tomato paste
- 2 tablespoon canned diced tomatoes or 1 tomato diced
- 600 g lamb cut into small bite sized pieces
- 1 ½ tablespoon natural yogurt
- Salt to taste
- Chopped coriander or mint leaves to garnish