This recipe calls for Rogan Josh Spice Paste
Our authentic blend of aromatic spices including paprika, fennel, coriander and cloves for a beautifully balanced Rogan Josh dish.
Sabz Gosht
Awadhi cooking originates from the modern Indian state of Uttar Pradesh, as well as some areas of Nepal. However, it's now so fashionable that it has spread far & wide across India. This is a delicious, rich lamb curry cooked with onions, Patak’s Rogan Josh Spice Paste and vibrant green vegetables. The slow cooking helps the spices in the Patak’s paste seep into the lamb and release their flavour into the curry.
Ingredients
Serves 4 people
- 260g spinach leaves
- 70g dill, finely chopped
- 900g boneless leg of lamb, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large white onion, finely chopped
- 2 tbsp. garlic, finely chopped
- 2 tbsp ginger, finely chopped
- 2 tbsp Patak’s Rogan Josh Spice Paste (or one Patak's Rogan Josh Paste Pot)
- 80g tomato, chopped
- 300ml water
- 4 whole cloves
- 6 green cardamom pod seeds
Method
- Grind the cloves and cardamom seeds to a fine powder with a spice grinder or pestle & mortar. Set aside.
- In a large non-stick sauce pan, add all the spinach. Let it wilt over a low heat for 5 minutes. Stir well.
- Transfer the wilted spinach to a bowl and let it cool slightly. Squeeze all the water from the spinach, roughly chop and set aside.
- Put the same pan back over a medium heat and add the oil.
- Add the onions and fry for 12 minutes, stirring well to make sure they soften and turn golden brown.
- Add the chopped garlic and ginger and stir for a few seconds followed by the Patak’s Rogan Josh Spice Paste.
- Fry for a few seconds and add the lamb. Fry the lamb over a medium heat for 6 minutes, stirring well until sealed.
- Add the chopped tomatoes and fry for 2 minutes.
- Now add the water and bring to a boil.
- Simmer on a low heat, season to taste and cook the lamb for 50 minutes with a lid. Stir half way through cooking.
- At this stage add the chopped spinach and continue to simmer for 12 minutes without the lid.
- Stir well and turn the heat off.
- Add the cloves & cardamom powder along with chopped dill. Serve warm with naan.
-
Serves 4 people
- 260g spinach leaves
- 70g dill, finely chopped
- 900g boneless leg of lamb, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large white onion, finely chopped
- 2 tbsp. garlic, finely chopped
- 2 tbsp ginger, finely chopped
- 2 tbsp Patak’s Rogan Josh Spice Paste (or one Patak's Rogan Josh Paste Pot)
- 80g tomato, chopped
- 300ml water
- 4 whole cloves
- 6 green cardamom pod seeds
-
- Grind the cloves and cardamom seeds to a fine powder with a spice grinder or pestle & mortar. Set aside.
- In a large non-stick sauce pan, add all the spinach. Let it wilt over a low heat for 5 minutes. Stir well.
- Transfer the wilted spinach to a bowl and let it cool slightly. Squeeze all the water from the spinach, roughly chop and set aside.
- Put the same pan back over a medium heat and add the oil.
- Add the onions and fry for 12 minutes, stirring well to make sure they soften and turn golden brown.
- Add the chopped garlic and ginger and stir for a few seconds followed by the Patak’s Rogan Josh Spice Paste.
- Fry for a few seconds and add the lamb. Fry the lamb over a medium heat for 6 minutes, stirring well until sealed.
- Add the chopped tomatoes and fry for 2 minutes.
- Now add the water and bring to a boil.
- Simmer on a low heat, season to taste and cook the lamb for 50 minutes with a lid. Stir half way through cooking.
- At this stage add the chopped spinach and continue to simmer for 12 minutes without the lid.
- Stir well and turn the heat off.
- Add the cloves & cardamom powder along with chopped dill. Serve warm with naan.
