Lamb Rogan Josh

Ingredients

2 onions, diced
4 tbsp vegetable oil
4 crushed garlic cloves 
2cm piece fresh grated ginger 
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
1 tspn cardamon
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb in cubes
150ml Greek yogurt
Handful chopped coriander

Method

Heat the oil in a large heavy-based pan, then fry the
onion with the lid on, stirring every now and then, until 
soft and light brown. Add garlic and ginger, then fry for 5 mins.

Add the curry paste, spices, tomato purée and bay leaves into the pan. Stir while increasing heat for 30 secs,
then add meat and 300ml water. Stir to mix, reduce heat, then add yogurt.

Cover the pan, gently simmer for 60 mins until the meat is tender and the sauce is thick. Serve with
coriander and your choice of rice.