1 Portion

• 1 teaspoon Dilmah t-Series Ceylon Cinnamon Spice Tea

• 100g Onions

• 30g Yoghurt

• 5g Red Chilli Powder(deghi Mirch)

• 20g Ginger Garlic Paste

• 450g Lamb Chops

• 5g Black cardamom

• 1 no. Bay Leaf

• 2-3 nos. Cloves

• 5g Green cardamom

• 50g Clarified Butter (Ghee)

• 25g Basmati Rice

• 5g Fresh Coriander

• 1 no Papadam

• 5g Coriander Powder

• 5g Garam Masala Powder

• Rogan Josh

In a heavy bottom pan heat up the Ghee. Add
Bay Leaves, Cloves, Green cardamom, Black
cardamom. Add sliced Onions and sauté until the
Onions are golden brown in colour. Add Ginger
Garlic paste and sauté. Now add Lamb Chops
and sauté until the meat is seared on all sides. Add
Coriander Powder, Garam Masala Powder and
Red Chilli Powder. Whip the Yoghurt and add in
the pan. Cook it slowly covered with a lid until the
meat is just done. Now add the Ceylon Cinnamon
Spiced Tea tied in a muslin cloth. Simmer it until
the meat is tender.

Basmati Rice
Soak the rice for some time. In a stock Pot take
some water and boil it. Add rice and cook it for
10-12 minutes or until the rice is soft. Drain the
rice of excess water.

Garnish – Papadam, fried bay leaf and fresh
coriander sprig