Red lamb curry

Ingredients for 4 servings:

• 1 kg boneless lamb
• 2 tbsp ghee or clarified butter
• 2 onions, chopped
• 125 ml yogurt
• 1 tsp chili powder
• 1 tbsp coriander, ground
• 2 tsp cumin, ground
• 1 tsp cardamom, ground
• ½ tsp clove powder
• 1 tsp turmeric
• 3 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tsp salt
• 400 g tomatoes (can)
• 3 tsp spice mix (garam masala)
• 3 tbsp almonds (almond sticks), roasted

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rogan Josh

Cut the lamb into 2.5 cm cubes. Heat ghee or clarified butter in a saucepan. Add the onions and sauté until softened, stirring occasionally. Stir in the yogurt, spices (without the garam masala), garlic, and ginger. Add the salt and tomatoes, including the liquid from the can. Simmer uncovered for about 5 minutes. Now add the meat and fold in. Simmer uncovered over low heat for about 1 to 1 1/2 hours (until the lamb is tender). Then continue simmering uncovered until almost all the liquid has evaporated. Sprinkle the garam masala over the top and stir in. Serve sprinkled with slivered almonds.