Lamb rogan josh

Name: Lamb rogan josh
Prep time: 35 min
Cook time: 1 min
Total time: 36 min
Yield: 6
Cuisine: Indian
Ingredients: 2 pieces Yellow Onion (2 yellow onions quartered); 4 tbsp Sunflower Oil (4 tbsp sunflower oil); 4 cloves Garlic (4 garlic cloves finely crushed); 1 piece Ginger (thumb-size piece fresh root ginger peeled and very finely grated); 2 tbsp Madras Curry Paste (2 tbsp Madras curry paste); 2 tsp Paprika (2 tsp paprika); 1 stick Cinnamon Stick (1 cinnamon stick); 6 pieces Cardamom (6 green cardamom bashed to break the shells); 4 cloves Cloves (4 cloves); 2 leaf Bay Leaves (2 bay leaves); 1 tbsp Tomato Purée (1 tbsp tomato purée); 1 kg Leg Of Lamb (1kg lean leg of lamb cut into generous cubes); 150 ml Greek Yogurt (150ml Greek yogurt); 0 pieces Coriander Seed (chopped coriander to garnish)

36 minIndian

Servings6

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Steps

1Put the onions in a food processor and whizz until very finely chopped. 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. Add the garlic and ginger, then fry for 5 mins more.
2Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
3Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.