Ingredients

• 1 kg chicken, beef or deboned lamb, cut into bite-sized pieces
• 3 tbsp Spicemaster Rogan Josh Masala
• 2 medium onions, sliced
• 3 cloves fresh garlic, peeled and minced
• 1 tbsp fresh ginger, peeled and minced
• 2 medium tomatoes, pureed
• 2 tbsp heavy cream (optional)
• Fresh curry leaves and coriander to garnish
  
• ½ cup cooking oil

Method

1. Heat the oil to a medium heat and fry the onions until golden brown. Add the Spicemaster Rogan Josh Masala, fresh ginger and garlic to the onions and fry for 10 seconds.
2. Add the meat and mix well. Allow meat and spices to fry on a low heat, stirring occasionally until the moisture has dried up.
3. Add tomatoes and cook on a low heat, stirring occasionally until tomatoes have cooked through and dissolved into the curry sauce. 
4. Add water and cook on a medium heat until the meat has softened and the gravy has thickened. Add heavy cream (optional) and gently stir it in before serving. Garnish with fresh curry leaves and coriander. 
5. Add salt to taste. Serve with rice or roti, salads and pickled vegetables.
   

Contains no additives or preservatives

Allergen(s): Mustard Seed