LAMB ROGAN JOSH
(Featured from Sally Bee's cookbook, The Secret Ingredient.)
1 Pound Lamb steaks
2 Tbs Olive oil
1 Onion, peeled and finely chopped
3 Cloves Garlic, peeled and finely chopped
1 Red bell pepper, deseeded and finely chopped
1 tsp Ground coriander
1 tsp Paprika
1 tsp Ground ginger
1 tsp Chili powder
1 14oz Can Chopped tomatoes
1 Bay leaf
¾ inch pieces of Cinnamon stick
4 Cardamom pods
1 tsp Sugar
¾ Cup Chicken stock
Remove all visible fat from the lamb steaks and cut into 1 inch cubes.
In a large frying pan, over a medium heat, warm the olive oil and add the onion, garlic and red pepper and fry for 4-5 minutes, or until starting to soften.
Next, add all the powdered spices and fry for 1 minute. (Add a little water if it becomes too dry.)
Add the lamb, tomatoes, bay leaf, pieces of cinnamon, cardamoms, cloves, sugar and stock and simmer over a medium-low heat until reduced and thickened.
Chop the cilantro and stir in. Serve with freshly steamed vegetables.
Guest Chef: Sally Bee's inspirational story is one not to be missed. Find out how healthy eating saved her life and discover plenty of delicious (and healthful) recipes in her cookbook, The Secret Ingredient.