Lamb Rogan josh

Method

1. 1

   Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry 1892 ml of onion with the lid on, stirring every now and then, until it is really golden and soft. Add 4 garlics and Thumb sized peeled and very finely grated ginger, then fry for 5 mins more.

2. 2

   Tip the curry paste, all the spices and the bay leaves into the pan, with 1 tbsp of tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.

3. 3

   Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with Garnish chopped coriander, with plain basmati or pilau rice.