SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME: 2 HOURS
1 tbsp Vegetable oil
150g Onion, diced
1/2 tsp Garlic purée
1/2 tsp Ginger purée
500g Lamb leg (boneless), cubed (20mm pieces)
1 Jar (425g) Patak’s Kashmiri Rogan Josh Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped
4 – 6 Dried apricots, chopped
1 tbsp almonds or cashew nuts, chopped
1. Heat the oil in a pan, add the chopped onions and sauté for about 3 - 4 minutes until light golden brown
2. Add the lamb, ginger and garlic and stir-fry for a few minutes.
3. Add the Patak’s Kashmiri Rogan Josh Cooking Sauce and water, mix well and transfer to your Kenwood Curry Cooker. Cook on High for 2 hours.
4. Garnish with fresh chopped coriander leaves, apricots and nuts. Serve hot with basmati rice, chapattis or naan bread.
Tip: For an extra garnish, peel a medium sized potato and cut into thin straws. Heat some vegetable oil in a pan and fry on high for 1 - 2 minutes.
Remove and drain on kitchen paper.
1 tbsp Vegetable oil
150g Onion, diced
1/2 tsp Garlic purée
1/2 tsp Ginger purée
500g Lamb leg (boneless), cubed (20mm pieces)
1 Jar (425g) Patak’s Kashmiri Rogan Josh Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped
4 – 6 Dried apricots, chopped
1 tbsp almonds or cashew nuts, chopped
1. Heat the oil in a pan, add the chopped onions and sauté for about 3 - 4 minutes until light golden brown
2. Add the lamb, ginger and garlic and stir-fry for a few minutes.3. Add the Patak’s Kashmiri Rogan Josh Cooking Sauce and water, mix well and transfer to your Kenwood Curry Cooker. Cook on High for 2 hours.
4. Garnish with fresh chopped coriander leaves, apricots and nuts. Serve hot with basmati rice, chapattis or naan bread.
Tip: For an extra garnish, peel a medium sized potato and cut into thin straws. Heat some vegetable oil in a pan and fry on high for 1 - 2 minutes.
Remove and drain on kitchen paper.
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