Pork and mushroom

Chicken Tikka

Roghan Josh

Chicken Korma

Roghan Josh


1 tbsp coriander seeds
0.5-1.5 tsps chilli flakes
1kg boneless lamb, cut into 3cm cubes
0.5 tsp grated fresh ginger
4 tbsp ghee
4 whole cloves
0.75 cup of plain yoghurt
0.5 tsp nutmeg
0.5 tsp ground cardamom
1 cup water
3 tsp garam masala
0.25 tsp powdered saffron
0.5 cup of cream

CookingIn a dry pan, toast the coriander seeds until you can smell their aroma then add the chilli flakes to your own taste and cook briefly. Remove the ingredients from the pan and grind to a fine powder.

Season the meat with the ginger and then brown it in the ghee,Eating with the cloves. Then sprinkle the coriander and chilli powder over the meat. Add the yoghurt, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally. Add the water and then cover the pan and simmer for 50 minutes until the meat is very tender. If you prefer a drier curry you can uncover the meat halfway Cook gently through cooking to reduce the sauce.

Add the garam masala then stir the saffron into the cream and add to the pan. Cook gently, stirring for 3-4 minutes. Serve with steamed white rice.

The curry is now ready to eat

A nice meaty meal

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