Lamb rogan curry

1. 1

   To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste.

2. 2

   To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside.

3. 3

   Preheat the oven to 150C/130C Fan/Gas 2.

4. 4

   Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender.

5. 5

   Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice.

1 serving ≈ 267 g

Nutrition values are estimates. - means data is unavailable.