- 2 ½ Tbsp Rogan Josh Spice Blend
- 500g lamb or beef [cubed]
- 2 Tbsp vegetable oil.
- 2 Tbsp ghee or butter
- 2 onions [finely diced]
- Chili [to taste if required]
- 1.5 cups beef stock
- 1 tsp salt
- 2 Tbsp tomato paste
- 3/4 cup natural yoghurt
- 1/3 cup cream
 Make a marinade by mixing 2 ½ Tbsp of Rogan Josh spice blend with vegetable oil. Stir thoroughly into the cubed meat. Cover and refrigerate for 1 or 2 hours.
 Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated meat to the pan and brown on medium heat for 10 minutes.
 Add stock, salt and tomato paste and simmer gently in an open pan for 20 minutes until the sauce resembles a thick gravy.
 Stir-in yoghurt one tablespoon at a time. Add cream and simmer on low heat for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.
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