Daily Cooks Challenge
Lamb Rogan Josh: Ed Baines
Serves: 1
Ingredients
200g lamb chops
60g cherry tomatoes, halved and sprinkled with a pinch each of sugar and salt
1 red chilli, deseeded
1 red onion, chopped
1 tbsp coriander
1 tbsp natural yoghurt
1 finger fresh ginger
60g Thai rice
Pinch garam massala
1 clove garlic
For the spice blend:
2 tsp each of garam massala, turmeric, black pepper, mustard seeds, cardamom seeds
A pinch of sea salt
Method
Grind the spices for the spice blend in a pestle and mortar.
Blitz together the coriander, onion, garlic, ginger, chilli and spices to form a paste.
Remove the lamb meat from the bones. Boil the bones in 250ml water to make a basic stock.
Cook the rice in boiling water with a tsp of turmeric added for eight minutes.
Brown the meat in a heavy pan with the tomatoes for 5 minutes. Add the paste to the lamb and continue to cook for a further 4 minutes. After a minute, add a little of the stock to the curry.
Drain the rice and put on plate.
Stir the yoghurt into the lamb curry and serve with the turmeric rice.
Daily Cooks Challenge on ITV1 at 3pm from Monday 22 June. Recipes from the show will be at www.cooksforcooks.com
Buy The Star - Monday to Saturday - for local news, sport, features and ads. To subscribe CLICK HERE
READ MORE
Main news index
Your letters
Features
South Yorkshire's environmental news
Kids Zone
More business news
More Rotherham news
More Doncaster news
More Barnsley news
Latest sport
Email to a friend
Print this page
Looking for...
Featured advertisers
Jobs
Search for a job
Motors
Search for a car
Property
Search for a house
Weather for Sheffield
Thursday 09 February 2012
Today
Light sleet
Temperature: -1 C to 2 C
Wind Speed: 6 mph
Wind direction: South west
Tomorrow
Light snow
Temperature: -6 C to 0 C
Wind Speed: 14 mph
Wind direction: South east
