Lamb Rogan JoshIngredients
MethodFirst make the stock. Place the lychees, cinnamon sticks, cloves and water in a pan. Bring it to the boil and simmer on low heat for 20 minutes. Heat the oil in a pan, over medium-high heat, add the onion and sauté until golden brown. Add the fresh ginger, garlic, ground cumin, ground turmeric, red chilli powder and salt and stir-fry for 3-4 minutes. Now add the lamb and stir-fry for 15 minutes. Next add the plum tomatoes and blend well before lowly adding the stock while stirring well. Cover the pan and simmer for another 15-20 minutes or until the meat is tender. Stir in ground almonds, cream and coconut cream and simmer for a further 5 minutes. Serve hot, garnished with the sliced tomato and a little extra cream. |