Lamb rogan josh

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 750 g boneless lamb shoulder in 3 cm cubes
• 3 1/2 tbsp ghee
• 1 cinnamon stick, 6 green cardamom pods and 4 cloves
• 1 large chopped onion, 3 garlic cloves and 1 tbsp grated ginger
• 5 tbsp tomato passata
• 360 ml low-salt chicken stock
• 1/2 tsp fine salt, adjustable
• 2 tbsp paprika and 3/4 tsp chilli powder
• 4 tsp ground coriander and 4 tsp ground cumin
• 2 tsp turmeric and 1/4 tsp nutmeg
• 1 1/2 tsp garam masala, divided
• 1 tsp ground fennel, divided
• 120 ml plain yogurt
• Fresh coriander to serve

Step-by-step method

1. Melt ghee in a heavy pot and toast cinnamon, cardamom and cloves for 1 minute.
2. Add onion and cook for about 7 minutes until its edges brown; add garlic and ginger for another minute.
3. Add paprika, chilli, coriander, cumin, turmeric, nutmeg, 1 tsp garam masala and half a teaspoon of fennel. Stir for 30 seconds.
4. Add tomato, salt, stock and lamb. Cover and simmer very gently for about 1 hour and 45 minutes.
5. Once meat yields to a fork, uncover and reduce the sauce for about 15 minutes.
6. Stir in yogurt and remaining garam masala and fennel; warm gently for a few minutes. Serve with coriander and rice.