Lamb Rogan josh

Ingredients

• 2 quartered Onion
• 4 tbsp Sunflower Oil
• 4 cloves Garlic
• Thumb sized peeled and very finely grated Ginger
• 2 tbsp Madras Paste
• 2 tsp Paprika
• 1 cinnamon stick
• 6 bashed to break shells Cardamom
• 4 Cloves
• 2 Bay Leaf
• 1 tbsp Tomato Purée
• 1kg cubed Lamb
• 150ml Greek yogurt
• Garnish chopped Coriander

Instructions

1. Peel the onions, cut them into quarters, and blend in a food processor until very finely chopped.
2. Heat the sunflower oil in a large heavy-based pan over medium heat. Add the onions, cover with a lid, and cook, stirring occasionally, until very soft and deep golden in colour, about 10–15 minutes.
3. Add the chopped garlic and finely grated ginger and cook for a further 5 minutes, stirring, until fragrant.
4. Stir in the Madras paste, paprika, cinnamon stick, crushed cardamom pods, cloves, bay leaves, and tomato purée. Cook for about 30 seconds, stirring well, to release the spices.
5. Add the cubed lamb and stir to coat it evenly in the sauce. Pour in 300 ml of water, bring to a gentle simmer, then reduce the heat to low.
6. Remove the pan from the heat and gradually stir in the Greek yogurt, mixing thoroughly to prevent curdling. Return the pan to low heat.
7. Cover and simmer gently for 40–60 minutes, stirring occasionally, until the lamb is tender and the sauce thick and rich. Add a little water if needed.
8. Remove the bay leaves and cinnamon stick before serving. Garnish with chopped coriander and serve hot with plain basmati or pilau rice.

instructions_source: editorial-classic