Serves 2, easily doubled
2 tablespoons vegetable oil
500gms diced lamb shoulder
1 large white onion, sliced
1 tablespoon cracked black pepper
2 tablespoons ginger, finely chopped
1 Jar Tamarind Tree Rogan Josh
Julienned ginger and green chilli to serve
Rice to serve
Add lamb to a glass bowl and stir in half a jar of Tamarind Tree Rogan Josh. Marinade for 4 hours or overnight.
In a heavy bottomed pan or cast-iron casserole, fry onion cracked black pepper and ginger in olive oil, add lamb, remainder of Tamarind Tree Rogan Josh sauce and ¼ cup of water and cover. Cook on love for 1.5 – remove lid and cook for a further 30 minutes. The sauce should be almost evaporated.
Serve with rice, julienned ginger, and chilli.