Rogan josh

1. 1

   Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.

2. 2

   Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.

3. 3

   Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.

4. 4

   Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.

5. 5

   Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.

6. 6

   Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.

7. 7

   Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.

8. 8

   Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.

9. 9

   Stir in the chopped coriander just before serving.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.