Name: Lamb Rogan josh
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 quartered Onion; 4 tbsp Sunflower Oil; 4 cloves Garlic; Thumb sized peeled and very finely grated Ginger; 2 tbsp Madras Paste; 2 tsp Paprika; 1 cinnamon stick; 6 bashed to break shells Cardamom; 4 Cloves; 2 Bay Leaf; 1 tbsp Tomato Purée; 1kg cubed Lamb; 150ml Greek yogurt; Garnish chopped Coriander

Lamb

6 servings

553 cal/serving

Instructions

Step 1

Whizz the onions in a food processor until very finely chopped

Onion

Step 2

Heat the oil in a large heavy-based pan, add the chopped onion, cover and fry until golden and soft, stirring occasionally

Sunflower Oil

Step 3

Add the garlic and ginger and fry for 5 minutes

GarlicGinger

Step 4

Add madras paste, paprika, cinnamon stick, cardamom, cloves, bay leaves and tomato purée and stir over the heat for about 30 seconds

Madras PastePaprikaCinnamon stickCardamomClovesBay LeafTomato Purée

Step 5

Add the lamb and 300ml water and stir to combine

Lamb

Step 6

Turn down the heat and add the yogurt

Greek yogurt

Step 7

Cover and gently simmer for 40–60 minutes until the lamb is tender and the sauce is thick

Step 8

Scatter chopped coriander over the curry and serve

Coriander