A mid-week curry is sure to go down a treat. Put smiles on faces around the dinner table and try this mouth-watering takeaway-inspired lamb rogan josh…
LAMB ROGAN JOSH
1 tbsp oil
1 cinnamon stick
5 cardamom pods, cracked
1 bay leaf
4 lamb steaks, diced into 1inch pieces
5 tbsp natural or Greek yoghurt
3 onions, finely sliced
4 cloves garlic, grated
2 inch ginger, grated
2 tbsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp chilli powder
4 level tbsp tomato purée
Lemon and coriander
Heat the oil in a large pan.
Mix the lamb with 1 tbsp of the yoghurt and plenty of salt and pepper. Set to one side.
Add the cinnamon, bay leaf and cardamom to the pan. Let it sizzle for 30 seconds then add the onions with salt and pepper.
Cover loosely and cook for around 10 minutes until dark golden (add a splash of water if it becomes too dry).
Add the ginger and garlic along with the lamb and cook for 3-5 minutes until the lamb is sealed.
Add the spices and tomato purée (saving 1 tbsp of the garam masala) and cook for 2 minutes.
Add the water, cover loosely and simmer for around 30 minutes until you have a thick, almost dry sauce.
Check the seasoning, you may want to add the remaining garam masala and more salt to taste.
Serve and enjoy.