Lamb Rogan josh
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
Instructions
1- Put the onions in a food processor and whizz until very finely chopped.
2- Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft.
3- Add the garlic and ginger, then fry for 5 mins more.
4- Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée.
5- Stir well over the heat for about 30 secs, then add the meat and 300ml water.
6- Stir to mix, turn down the heat, then add the yogurt.
7- Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick.
8- Serve scattered with coriander, with plain basmati or pilau rice.