Ingredients.Rogan Josh
4-6 servings, 2 hours and 30 minutes
1 kg lamb fillet, cut into 3 x 3 cm pieces
8-9 dl warm water
Marinade:
1 dl neutral oil
4 dl leftovers (see separate recipe)
2 yellow onions, sliced
½ dl garlic-ginger paste (see separate recipe)
1 tbsp coriander, ground
1 tablespoon turmeric, ground
1 tbsp paprika powder
1 tablespoon chili powder
½ tbsp garam masala
½ tbsp grated nutmeg
2 tomatoes, cut into wedges
4 green chilies
1 tsp salt
1 ½ dl Turkish yogurt
1. Combine the lamb with the marinade ingredients in a large pot or saucepan. Make sure all of the marinade is rubbed in thoroughly.
2. Pour in 1 dl of hot water and leave to stand over high heat for 5-10 minutes. Then put the lid on and reduce the heat to medium.
3. Let cook for 2 hours. Stir often. The dish should not be stiff, but juicy, like a stew. Therefore, add 1-2 deciliters of hot water at regular intervals.
Bereste – fried onions
Alternatively, you can of course also buy ready-made fried onions. But I won’t recommend it.
Ingredients.Traveled
2-3 yellow onions
neutral oil for frying or frying
1. Peel the onion and cut it into very thin slices. Squeeze out some liquid. Heat the oil to 160 degrees and fry the onion in batches until it gets a little color, or fry it over high heat. Drain on paper towels.
Garlic ginger paste
Ingredients.Garlic ginger paste
4 dl, 10 minutes
10-12 cloves of garlic
150g fresh ginger
2 dl neutral oil
1. Peel the garlic cloves and cut them into pieces. Peel and chop the ginger. Place garlic and ginger in a bowl. Add the oil and blend the mixture with a hand blender until smooth.
2. Store in a jar. One teaspoon of the paste can be replaced with about half a finely chopped garlic clove and 1 teaspoon of grated ginger.
Read more: The secret to good Indian food – four recipes
