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Clover Rogan Josh with Cucumber Raita

Clover Rogan Josh

Clover Rogan Josh with Cucumber Raita
Recipe by: Daleen van der Merwe

Serves: 4—6
Preparation: 15 minute
Rogan josh
2 Tbsp clarified butter
2 onions, chopped
3 cloves garlic, finely chopped
2 t grated fresh ginger
1 t chilli flakes
2 t ground coriander
1 t ground cumin
1 t ground cardamom
1 t turmeric
½ cup Clover Bliss Double Cream Plain Yoghurt
1 t salt
1 can chopped tomatoes
1 Tbsp brown sugar
3 Tbsp chutney
1 kg diced lamb (without bone)
1 Tbsp garam masala
chopped fresh coriander, to garnish
rice and sambal, to serve
½ cup Clover Bliss Double Cream Plain Yoghurt
½ English cucumber, peeled, seeded and finely chopped.
handful fresh coriander, chopped
1 green onion, chopped
¼ t ground cumin
salt to taste
Rogan josh
Heat the oil and butter in a large saucepan. Add the onions and garlic and cook until soft.
Add the ginger, chilli, coriander, cumin, cardamom, turmeric and yoghurt. Stir.
Add the salt, tomatoes, sugar and chutney and simmer for 10 minutes.
Add the lamb and stir until coated. Cover and cook over low heat for about 60 - 90 minutes until the meat is tender.
Remove the lid and cook until some of the liquid has evaporated. Add the garam masala and stir to mix through. Garnish with chopped coriander.
Mix all the ingredients together in a bowl season with salt. Store in the fridge until ready to serve.
Serve the rogan josh with basmati rice and the cucumber raïta.

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