Founder of Kavita's Kitchen NZ
2kg Lamb bone in or 1kg deboned.
1 pot of Kavita’s Kitchen Rogan Josh curry paste
300gm unsweetened geek yogurt (substitute cream or Coconut cream)
Oil
Salt
Chilli powder (Optional)
Dice your Lamb into bite sized pieces. Using the Rogan Josh paste, marinade your Lamb until coated, set this aside or 30 to 60 minutes.
I love cooking with the bone in, unbeatable flavour!
Add oil to a pot and pan-fry on a medium heat to seal in the flavours. Take time with this step, ensure the meat is browned. Be careful not to burn it.
Once it starts to stick add the yogurt and simmer on low/medium heat. Add some water in small increments if it starts to stick. Continue to simmer until done.
Add salt and chilli to taste.
Note: The consistency of the final dish should not be watery, continue to simmer until reduced.
Enjoy!
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