Lamb Rogan Josh

Instructions

Onion Paste:

1. In a food processor, blend the chopped onion with a little water until smooth. Transfer to a small bowl and set aside.

Ginger Garlic Paste:

1. Blend the ginger and garlic with a little water in the food processor until you have a coarse paste. Set aside.

Rogan Josh Spice Mix:

1. In a small frying pan over low heat, roast the fennel and cumin seeds for 2-3 minutes until aromatic. Allow to cool.
2. Grind the roasted seeds in a spice grinder or with a mortar and pestle until coarse.
3. Combine the ground seeds with ground coriander, ground turmeric, garam masala, paprika, and red chili powder in a small bowl. Set aside.

Lamb Rogan Josh:

1. Heat the oil in a large casserole over medium-high heat. Add the cardamom pods, cloves, and bay leaves, and stir-fry for 1-2 minutes.
2. Add the onion paste and cook, stirring, for 1-2 minutes until the raw smell disappears.
3. Add the ginger garlic paste and cook, stirring, for 2 minutes until fragrant.
4. Stir in the spice mix and cook for 1 minute until aromatic.
5. Add the tomato paste and diced tomatoes, cooking and stirring often for 1-2 minutes.
6. Add the lamb pieces and season with salt. Cook, stirring occasionally, for 10 minutes.
7. Stir the yogurt into the curry and cover the lamb with 250 ml of hot water. Bring to a boil.
8. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30-40 minutes until the lamb is cooked through.
9. Garnish with chopped coriander or mint leaves. Serve with naan, roti, or rice.