Lamb Rogan Josh
Curries always taste better when they have been made for a day or two. This one will keep quite happily in the fridge for two days, and also freezes very well. If you wish, replace the ground spices with 4 tablespoons of ready- made rogan josh curry paste.
Heat 2 tablespoons of the oil in a large pan, add half the lamb and fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.
Add another tablespoon of oil to the pan, then fry the cloves, cinnamon and bay leaves for a few seconds. Add the onion and fry for 6–7 minutes until nicely browned. Add the ginger and garlic and fry for 2 minutes, then add the ground spices and fry for another 1 minute. Add the yoghurt, a tablespoon at a time, frying for about 30 seconds between each addition.
Return the lamb to the pan and stir in the tomatoes, 150 ml (5 fl oz) boiling water, 1⁄2 teaspoon salt and some black pepper. Part cover and simmer gently for 30–40 minutes until the lamb is tender and the sauce has reduced and thickened and is clinging to the meat.
- 3 tablespoons sunflower oil
- 700 g (11⁄2 lb) lamb neck fillet, cut into bite-sized pieces
- 6 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 1 large onion, chopped
- 5 cm (2 inches) fresh root ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons paprika, sweet or hot
- 1⁄2–1 teaspoon cayenne pepper (depending on how hot you like it)
- 1⁄4 teaspoon ground cardamom
- 200 g (7 oz) Greek yoghurt
- 10 cardamom pods
- 1 x 200-g (7-oz) can chopped tomatoes
- salt and freshly ground black pepper