Lamb Rogan Josh

• 600g lamb neck fillet, all visible fat removed, cut into 3cm chunks
• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 garlic cloves, peeled and crushed
• 1 thumb-sized piece fresh root ginger, peeled and finely grated
• 1 bunch fresh coriander, stalks and leaves separated
• 2 red chilli, seeded and roughly chopped

Marinade

• 2 tsp garam masala
• 2 Tbsp Natural Yoghurt

Spice Mix

• 2 tsp coriander seeds, toasted and ground
• 2 tsp cumin seeds, toasted and ground
• 1 tsp black peppercorns, roughly ground
• 2 tsp kashmiri chili
• 1 tsp turmeric
• 2 tsp garam masala
• Pinch salt

For the Gravy

• 2 tbsp tomato paste
• 5cm cinnamon stick
• 3 dried bay leaves
• 200ml Chicken Stock
• 100g fat-free natural yoghurt

• Marinade the lamb with the garam masala, and 2 Tbsp natural yoghurt. Set Aside

• Blend together the spice mix

• Heat the oil in a large heavy-based casserole and cook the onions and coriander stalks. Dedicate time to cooking off the onions as they will become the rich base of the sauce, this should take 20-30 minutes.

• Once caramelized, add the garlic, chilli and ginger and fry for 2 minutes. Then add the spice mix and fry for another 2 minutes.

• Add the lamb and fry for 4-5 minutes until coated and browned. Mix in the tomato purée and add in the cinnamon and bay leaves.

• Cover with stock or water and simmer for 2-3 hours until the meat is tender and sauce is thick.

• Stir in the yoghurt and cook for 10 minutes.

SERVING

• Serve garnished with the fresh coriander leaves.