12
Oct

Celebrate 18th National Curry Week with East End Foods

Chaat Magazine 0 comment

TO KICK OFF THE  18TH NATIONAL CURRY WEEK WE HAVE A RECIPE FROM EAST END FOODS, LAMB ROGANJOSH IS A FAVOURITE ORDER IN RESTAURANTS ACROSS THE UK! tHIS DISH CAN ONLY ADD TO THE CELEBRATIONS THIS WEEK!

INGREDIENTS resizedimage740290-lamb-rogan-josh

500g lamb shoulder

250g sliced onions

200g tomatoes

6 East End garlic cloves, crushed

6″ piece of ginger

2 tsps East End kashmiri chilli powder

1/2 cup yoghurt

1 level tsp East End coriander powder

1/2 level tsp East End fennel powder

1/2 level tsp East End dry ginger powder

2 black cardamom

2 bay leaf

mace

4 green cardamom

salt to taste

4 tbsps East End oil

 

DIRECTIONS

  1. Boil meat along with crushed garlic, ginger and some salt.
  2. Remove the meat and keep aside. Save the stock for the gravy.
  3. Heat oil in a pan and sliced onions.
  4. Cook till golden brown in colour.
  5. Add whole garam masala and the remaining dry spices.
  6. Stir fry and cook for about 5 minutes. Add chopped tomatoes and cook.
  7. Add the meat and sauté.
  8. Add yoghurt and cook on high flame for about 2 minutes.
  9. Add the stock and salt and cook till the meat is done and the gravy is thick.

More recipes and products can be found on the East End Foods website

www.eastendfoods.co.uk/

Facebook Comments

comments

Share
0 comment
Chaat MagazineCreative art

Leave a Reply

Chaat! Facebook