Lamb rogan josh

Ingredients

For the rogan josh paste

• 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

For the lamb

• 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

Method

1. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.

2. 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.

3. Add the spice paste and fry for another 2 minutes, stirring

4. 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.