Lamb Rogan Josh

Ingredients:

• 750 g (1½ lb) of sliced lamb fillet
• 2 onions, chopped
• 25 g (1oz) of butter
• 2.5 cm (1") ginger, fresh root (peeled and chopped)
• 3 cloves of garlic, chopped
• 1 teaspoon of ground turmeric
• 2 teaspoons of garam masala
• 2 teaspoons of ground coriander
• 2 teaspoons of cumin seeds, crushed
• 2 tablespoons plain flour
• ½ teaspoon dried red chillies, crushed
• 400 g (13oz) chopped tomatoes in can
• 4 tablespoons double cream
• 300 ml (10floz) lamb stock

To Garnish:

• red onion, shredded
• small sized coriander leaves, torn

Steps:

1. Preheat the slow cooker as per instructions if necessary.
2. Heat butter in frying pan, then add the lamb few pieces at a time.
3. Fry over high heat until browned on all sides.
4. Lift the lamb from the pan using a slotted spoon and place to the slow cooker.
5. Put the onions in the pan and fry, stir for 5 minutes until soft and golden.
6. Stir in the ginger, spices, garlic and dried chillies then cook for 1 minute.
7. Add the flour and mix.
8. Add the stock and tomatoes, stir and bring to boil.
9. Put the tomato mixture over the lamb, cover with the lid and cook on low heat for 8-10 hours.
10. Put the cream, garnish with coriander leaves and serve.
11. It could be more delicious if served with pilau rice and naan brean.

For pilau rice if serve together with the curry, just rinse 225 g (7oz) of basmati rice several times, then drain and soak in cold water for about 15 minutes.

In a saucepan, heat 15 g of butter then add the chopped onions and fry for 3 minutes.

Add at least 5 cardamom pods, ½ cinnamon stick, 5 cloves, ½ teaspoon salt and ½ teaspoon ground turmeric.

Cook for 1 minute then drain the rice and add to the pan and cook for another 1 minute.

Add 475 ml (15fl oz) of boiled water, bring it back to boil, cover and simmer for 10 minutes.

Remove the saucepan from the heat but do not take the lid off.

Allow to stand for 8 to 10 minutes.

Serve while hot.

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