Lamb Rogan Josh

Ingredients

• 2 pcsOnion
• 4 tbspOil
• 4 pcsGarlic
• 20 gGinger
• 2 tbspmadra paste
• 2 tspBell pepper
• 1 pcsCinnamon stick
• 6 pcsCardamom
• 4 pcsClove
• 2 pcsBay leaf
• 1 tbspTomato paste
• 1000 gLamb
• 300 mlWater
• 150 mlYogurt
• 10 gCoriander

Instructions

1. 1

   Preparation

   • Quarter the onions and pulse in a food processor until very finely chopped.
   • Finely chop the garlic and peel and grate the ginger.
2. 2

   Fry spices

   • Heat the oil in a large heavy-based pan. Fry the chopped onion with the lid on, stirring occasionally, until really golden and soft (about 10–12 minutes).
   • Add the garlic and ginger and fry a further 5 minutes.
   • Add the Madras paste, paprika, the whole spices (cinnamon stick, crushed cardamom pods, cloves), bay leaves and tomato purée. Stir over the heat for about 30 seconds until fragrant.
3. 3

   Simmer and serve

   • Add the lamb and stir to combine with the spices.
   • Pour in 300 ml water, reduce the heat and stir in the yogurt.
   • Cover and gently simmer 40–60 minutes until the meat is tender and the sauce has thickened. Serve sprinkled with chopped coriander and plain basmati or pilau rice.