Lamb Rogan Josh (British-Indian Style)

Curry

• 1 large Yellow onion
• 2 tbsp Sunflower oil
• 2 tsp Fine sea salt
• 4 cloves Garlic
• 20 g Ginger root
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground cardamom
• 2 tsp Hot paprika
• 500 g Tomato, ripe
• 800 g Lamb stew meat
• 200 g Yogurt, plain
• 15 g Fresh coriander

To serve

• 300 g Basmati rice
• 600 ml Water

1. Finely chop the onion. Crush the garlic and finely grate the ginger; roughly chop the tomatoes and coriander.
2. Heat the sunflower oil in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 10 minutes, stirring, until soft and lightly golden.
3. Stir in the garlic and ginger for 1 minute until fragrant. Add the ground cumin, ground coriander, ground cardamom and hot paprika, and cook for 30 seconds, stirring constantly.
4. Add the lamb and turn to coat in the spiced onion mixture. Cook for 5 to 7 minutes, stirring, until the lamb has lost its raw colour.
5. Add the tomatoes and 300 ml water, then bring to a gentle simmer. Cover and cook on low for 60 minutes, stirring occasionally, until the lamb is starting to turn tender.
6. Stir in the yogurt a spoonful at a time so it blends smoothly, then keep the curry at a very gentle simmer. Cook uncovered for 15 to 20 minutes until the sauce is thickened and the lamb is tender; season with the remaining salt to taste.
7. Meanwhile, rinse the basmati rice until the water runs clearer. Bring 600 ml water to the boil in a saucepan, add the rice and simmer for 10 to 12 minutes until tender, then drain well and cover for 5 minutes to steam.
8. Stir most of the fresh coriander through the curry, reserving a little to finish. Serve the rogan josh over the rice and scatter over the remaining coriander.

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