Recipe: Rogan josh

Serving size: Serves 6
Cooking time: More than 2 hours

INGREDIENTS

1 tablespoon vegetable oil
1kg lamb shoulder, diced into 3cm pieces
3 medium brown onions (450g), sliced thinly
4cm piece fresh ginger (20g), grated
2 cloves garlic, crushed
2/3 cup (200g) prepared

Rogan josh paste
1½ cups (375ml) water
425g can diced tomatoes
1 cinnamon stick
5 cardamom pods, bruised
2 tablespoons coarsely chopped fresh coriander

Note: This recipe is suitable to make in a slow cooker and pressure cooker.

METHOD

Heat half the oil in large saucepan; cook lamb, in batches, until browned.

Heat remaining oil in same pan; cook onion, stirring, until soft. Add ginger, garlic and paste; cook, stirring, until fragrant.

Return lamb to pan; stir to combine with paste mixture. Add the water, undrained tomatoes, cinnamon and cardamom; simmer, covered, about 1½ hours or until lamb is tender. Serve curry sprinkled with coriander.