Name: Rogan josh
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 200 millilitre natural yoghurt; 5 centimetre ginger, peeled, grated; 4 clove garlic, crushed; 1 teaspoon turmeric; 1/2 teaspoon ground coriander; 1 kilogram boneless leg of lamb, trimmed, cubed; 3 brown onions; 4 red capsicums, halved, de-seeded; 1 bunch coriander, chopped, plus extra to serve; 2 red chillies, de-seeded; 60 gram butter or ghee; 2 tablespoon garam masala; 1 tablespoon paprika; 800 gram canned diced tomatoes; 1 cup water or stock; 1 cup baby spinach leaves; steamed rice, to serve; papadams (or naan), to serve; natural yoghurt, to serve; tomato raita, to serve

Ingredients

200 millilitre natural yoghurt

5 centimetre ginger, peeled, grated

4 clove garlic, crushed

1 teaspoon turmeric

1/2 teaspoon ground coriander

1 kilogram boneless leg of lamb, trimmed, cubed

3 brown onions

4 red capsicums, halved, de-seeded

1 bunch coriander, chopped, plus extra to serve

2 red chillies, de-seeded

60 gram butter or ghee

2 tablespoon garam masala

1 tablespoon paprika

800 gram canned diced tomatoes

1 cup water or stock

1 cup baby spinach leaves

steamed rice, to serve

papadams (or naan), to serve

natural yoghurt, to serve

tomato raita, to serve

Method

1.In a large dish, place yoghurt, ginger, garlic, turmeric and ground coriander. Stir to combine. Add the lamb, tossing well. Cover with plastic wrap and chill for about 1 hour to marinate.

2.Roughly chop 2 onions and 1 capsicum. Place in a food processor with the coriander roots and chillies. Process to a smooth paste. Cut the remaining onion and capsicum into thin slices.

3.Melt butter in a saucepan over a high heat. Add the onion and capsicum slices and garam masala. Sauté for 2-3 minutes until golden. Remove from heat. Stir in the onion, capsicum, coriander and chilli paste and paprika. Reduce heat to low and cook, stirring, for 5 minutes.

4.Stir in lamb, diced tomato and water. Season to taste. Bring to the boil on medium, then simmer, partially covered, for 1 – 1 1/2 hours until meat is very tender. Stir in spinach and coriander leaves.

5.Serve with extra coriander, rice, papadams, yoghurt and raita.

If you like your curry spicier, add another tablespoon of garam masala and another chilli. Use 1/3 cup rogan josh curry paste, available from your supermarket, in place of the onion, capsicum, coriander and chilli paste. To make tomato raita, in a bowl, combine chopped tomato with finely chopped red onion and coriander. Add a squeeze of lemon or lime juice, if you like. Make with fish, chicken or mixed veggies and chickpeas.
Note

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Ingredients

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