Lamb Rogan Josh

Ingredients

2 tbsp ghee or vegetable oil

1 kg lamb leg or shoulder, cut into 3cm cubes

½ clove crushed garlic

2 onions, sliced

3 tomatoes, chopped

2 tbsp tomato puree (or passata)

3 bay leaves

2 tbsp Screaming Seeds Rogan Josh spice blend

1 tsp Screaming Seeds Garam Masala spice blend

1 cup Greek-style yoghurt

3 tbsp lemon juice

Steamed basmati rice, to serve

Pappadums, to serve

Coriander sprigs, to garnish

Sliced red chilli, to garnish

Method

• Heat half the ghee or oil in a medium saucepan over medium-high heat. Add lamb in batches and cook for 3-4 minutes until well browned, adding more ghee or oil as necessary. Transfer to a bowl.
• Add onion, garlic and bay leaves to the same pan and cook, stirring occasionally, over medium heat for 5 minutes or until lightly browned. Stir in Rogan Josh and Garam Masala spice blends and cook, stirring continuously, for 2 minutes or until fragrant.
• Add chopped tomatoes and tomato puree and stir to combine, allowing to cook through for 5 minutes.
• Return lamb to pan with yoghurt and 1 1/3 cups water. Season with salt to taste. Bring to a simmer, then reduce heat and simmer slowly for 45 minutes or until lamb is tender.
• Stir in lemon juice. Finally, serve with steamed rice and Pappadums and top with chilli slices and coriander sprigs.

Haven’t got Rogan Josh or Garam Masala in your pantry? Why not try…