ROGAN JOSH

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This lamb curry's a popular restaurant classic that's really easy to make at home

Provided by Sara Buenfeld

Time 1h50m

Number Of Ingredients 14

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Ingredients

2 onions , quartered
4 tbsp sunflower oil
4 garlic cloves , finely crushed
thumb-size piece fresh root ginger , peeled and very finely grated
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
6 green cardamom , bashed to break the shells
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb , cut into generous cubes
150ml Greek yogurt
chopped coriander , to garnish

Steps:

Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

Nutrition Facts : Calories 386 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 37 grams protein, Sodium 0.54 milligram of sodium