Lamb Rogan Josh

Ingredients

• 2onions, quartered, then whizzed in food processor
• 4 tbspsunflower oil
• 4 clovegarlic
• 1 pieceginger, thumb-sized piece, peeled and finely grated
• 2 tbspmadras paste
• 2 tsppaprika
• 1cinnamon stick
• 6cardamom pods, bashed to break the shells
• 4cloves
• 2 leafbay leaves
• 1 tbsptomato puree
• 1000 glamb, cubed
• 150 mlgreek yogurt
• coriander, fresh, chopped; for garnish

Method

1. 1

   Whizz the onion quarters in a food processor until very finely chopped. Heat oil in a large heavy-based pan and fry the onion with the lid on, stirring occasionally, until really golden and soft.

2. 2

   Add the garlic and ginger and fry for 5 minutes more.

3. 3

   Add the Madras paste, paprika, cinnamon, cardamom, cloves, bay leaves and tomato puree. Stir over the heat for about 30 seconds.

4. 4

   Add the lamb and 300ml water. Stir to combine, turn the heat to low and add the yogurt.

5. 5

   Cover and simmer gently for 40 to 60 minutes until the meat is tender and the sauce is thick and rich.

6. 6

   Serve scattered with fresh coriander alongside basmati or pilau rice.