Lamb Rogan Josh

Ingredients for  4  Servings

• For the Rogan Josh Paste

• 1

  Bunch fresh coriander, stalks and leaves separated
• 1

  Red chilli, seeded and roughly chopped
• 2 tsp

  Coriander seeds, toasted and ground
• 2 tsp

  Cumin seeds, toasted and ground
• 1 tsp

  Black peppercorns, roughly ground
• 2 tsp

  Paprika
• 1 tsp

  Turmeric
• 2 tsp

  Garam masala
• Pinch

  Salt
• 2 tbsp

  Tomato purée
• For the Lamb

• 1 tbsp

  Groundnut oil
• 5cm

  Cinnamon stick
• 5

  Cardamom pods, lightly crushed
• 3

  Dried bay leaves
• 4

  Cloves
• 1

  Onion, roughly chopped
• 600g

  Lamb neck fillet, all visible fat removed, cut into 3cm chunks
• 2

  Garlic cloves, peeled and crushed
• 1

  Thumb-sized piece fresh root ginger, peeled and finely grated
• 100g

  Fat-free natural yoghurt

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.
2. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes.
3. Add the spice paste and fry for another 2 minutes, stirring
4. Add 400ml water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves.