Lamb rogan josh Recipe
- 1 bunch fresh coriander, stalks and leaves separated
- 1 red chilli, seeded and roughly chopped
- 2 tsp coriander seeds, toasted and ground
- 2 tsp cumin seeds, toasted and ground
- 1 tsp black peppercorns, roughly ground
- 2 tsp paprika
- 1 tsp turmeric
- 2 tsp garam masala
- pinch salt
- 2 tbsp tomato purée
- 1 tbsp groundnut oil
- 5cm/2in cinnamon stick
- 5 cardamom pods, lightly crushed
- 3 dried bay leaves
- 4 cloves
- 1 onion, roughly chopped
- 600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks
- 2 garlic cloves, peeled and crushed
- 1 thumb-sized piece fresh root ginger, peeled and finely grated
- 100g/3½oz fat-free natural yoghurt
- To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.
- To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes.
- Add the spice paste and fry for another 2 minutes, stirring
- Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves.
