Rogan Josh

Cooking time: 40 mins

Serving: 4

Ingredients

500g	Lamb, cubed
1 tbsp	Coriander Seeds
1 tsp	Poppy Seeds
1 tsp	Cumin Seeds
4	Black Peppercorns
4	Cloves
1 in	Cinnamon Stick
1 tsp	Black Cardomom Seeds
1 tbsp	Shredded Coconut
1 tbsp	Ground Almond
1/2 tsp	Ground Mace
1/2 tsp	Grated Nutmeg
75 ml	Vegetable Oil
1 tsp	Onion Seeds
1	Onion, finely chopped
4	Cloves Garlic, crushed
1 in	Ginger, finely chopped
3	Bay Leaves
1/2 tsp	Ground Red Chilli
1/2 tsp	Ground Turmeric
225g	Canned Tomatoes
2/3 cup	Natural Yoghurt
1 cup	Water
	Salt, to taste

Method

• Heat a frying pan and fry the coriander, cumin and poppy seeds, the cloves, peppercorns, cinnamon and cardamom until golden. Cool then grind to a powder. Heat a pan and fry the coconut, almonds, mace and nutmeg until lightly browned.
• Heat the oil in a heavy based pan and fry the onion seeds for 30 seconds. Add the onion, garlic, ginger and bay leaves and fry until golden brown.
• Stir in the lamb and fry for 5 minutes. Stir in the roaster spices, the chilli, turmeric and salt then add the tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.
• Add the yoghurt and cook until all the liquid has been absorbed. Add the water, bring to the boil. Cover and cook over a low heat for 10 minutes, until the meat is tender.