Rogan Josh - Lamb Curry

Ingredients

• Lamb leg

  Domestic, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw

  16 oz or 454g

• Onions

  Raw

  2 large or 300g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  4 clove or 12g

• Chili peppers

  Green, canned

  2 tbsp or 17g

• Tomatoes

  Red, ripe, raw, year round average

  100g

• Tumeric

  1 tsp or 100g

• Garam Masala

  1 Tbsp or 100g

• Chili powder

  Spices

  1 tsp or 3g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Salt

  Table

  1 tsp or 6g

• MCT Oil

  ½ serving or 50g

• Nonfat greek yogurt

  Nonfat, plain

  2 oz or 57g

Directions

1. Chop finely the onions, ginger and garlic and make into a paste in a grinder. Add mct oil in a sauce pan on heat. When the oil is hot add chopped green chilli and the onion-ginger-garlic paste. Keep on cooking till the paste starts leaving out the oil. Add the chunks of lamb pieces and keep on stirring till the meat is fully browned on high heat. Add chopped tomatoes and keep on cooking till all the tomatoes are amalgamated. You can add a little of water to stop the sauce from sticking to the pan. Now add the turmeric powder, Garam Masala, coriander powder, chilli powder and salt to taste. Keep on cooking till the sauce is all smooth. Add plain yoghurt mixing it as you add and cover with a lid to simmer for 20 minutes or until the lamb is tender. You can add more salt or chilli to taste. You can also alter the thickness of the curry sauce by adding more water or cooking for longer to thicken the sauce.