Lamb Rogan Josh

Lamb Rogan Josh
We love curry, and nothing quite gets us as excited as a lamb rogan josh. The trick to this is patience, and a seriously good paste. Don't scrimp on the paste ingredients and you won't regret it, and remember it's all about low and slow, so just keep stirring occasionally and keeping an eye on that curry and you won't be disappointed.

We really recommend you try our homemade pilau rice and easy naan bread recipe to tie this whole meal together.

MAKES:
4
PREP TIME:
0 HOURS 30 MINS
TOTAL TIME:
2 HOURS 15 MINS
INGREDIENTS
FOR THE PASTE
1/2 tsp. hot chilli powder
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground black pepper
2 tsp. sweet paprika
1 tsp. turmeric
2 tsp. garam masala
1/2 tsp. ground cardamom
3 tbsp. tomato puree
FOR THE LAMB
2 tbsp. vegetable oil
750 g lamb leg, fat trimmed, cut into 2.5cm cubes
4 bay leaves
1 stick cinnamon
4 cloves
1 large onion, chopped
2 cloves garlic, crushed
1 x 5cm piece of ginger, peeled and grated
100 ml natural yoghurt
Small handful fresh coriander, chopped, to serve

DIRECTIONS
Combine all paste ingredients with a pinch of salt. Set aside.
Heat oil in a large pan and brown the lamb in batches. Set aside.
In the same pan, fry the bay, cinnamon, cloves and onion until the onion is soft and translucent. Add the garlic and ginger and fry for a further 2mins. Add the paste and fry for another 2 mins.
Add the lamb and 400ml of water and gently simmer for 1 hr, stirring occasionally.
Discard the bay and cinnamon and stir through the yoghurt, cooking for a further 10 mins.
Sprinkle with freshly chopped coriander before serving.