Lamb Rogan Josh

Ingredients

• 1 kg lamb leg or shoulder, cut into 4 cm pieces
• 3 tbsp ghee or rapeseed oil
• 2 yellow onions, finely chopped
• 5 garlic cloves, grated
• 3 cm fresh ginger, grated
• 3 tbsp Kashmiri chilli powder (mild)
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cardamom
• ¼ tsp ground clove
• ½ tsp ground cinnamon
• 200 g crushed tomatoes
• 200 g yoghurt (preferably Turkish)
• 300 ml water
• Salt
• Serving:
• Basmati rice, naan, fresh coriander, yoghurt

Method

1. 1Heat the ghee in a heavy-based pot. Brown the lamb in batches until deeply coloured. Set aside.
2. 2Sauté the onions for 8 minutes until golden. Add garlic and ginger and cook for 2 minutes.
3. 3Reduce the heat. Add all the dry spices and stir for 30 seconds until fragrant. Stir in the yoghurt one spoonful at a time to prevent it from splitting.
4. 4Add tomatoes and water. Return the lamb. Bring to a boil, reduce to the lowest heat and simmer covered for 1.5 hours.
5. 5Season with salt. The sauce should be rich, red and perfumed. Serve with rice, naan and fresh coriander.