Rogan Josh

Ingredients:

- 750 grams Boneless Lamb Shoulder (cut into 3cm cubes)

- 3 ½ tablespoons Ghee (or substitute with butter)

- 1 Cinnamon Stick

- 6 Green Cardamom Pods (lightly bruised)

- 4 Cloves

- 1 Large Onion (finely chopped)

- 3 cloves Garlic (finely minced)

- 1 tablespoon Ginger (finely grated)

- 5 tablespoons Tomato Passata (or tomato puree/sauce)

- 1 teaspoon Salt

- 1 ½ cups Chicken Stock (salt reduced)

- 2 tablespoons Paprika (normal or sweet)

- ¾ teaspoon Chilli Powder (or to taste)

- 4 teaspoons Ground Coriander

- 4 teaspoons Ground Cumin

- 2 teaspoons Turmeric Powder

- ¼ teaspoon Nutmeg

- 1 teaspoon Garam Masala

- ½ teaspoon Fennel Powder

- ½ cup Plain Yoghurt (Greek yogurt is fine)

- Coriander Leaves (chopped, for garnish)

Instructions:

1. Heat the Ghee:

 In a large pot, heat the ghee over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.

2. Add Onions, Garlic, and Ginger:

 Add the finely chopped onions and sauté until golden brown. Add the minced garlic and grated ginger, and cook for another minute.

3. Add Spices and Tomato Passata: 

Add the tomato passata, salt, paprika, chilli powder, ground coriander, ground cumin, turmeric powder, and nutmeg. Cook for a few minutes until the spices are well combined and the mixture thickens.

4. Add Lamb and Stock:

 Add the lamb cubes to the pot and stir to coat them with the spice mixture. Pour in the chicken stock and bring to a boil.

5. Simmer:

 Reduce the heat to low, cover the pot, and let it simmer for about 1 ½ to 2 hours, or until the lamb is tender and the sauce has thickened.

6. Finish with Yoghurt and Garam Masala: 

Stir in the plain yoghurt, garam masala, and fennel powder. Cook for another 5 minutes, allowing the flavors to meld together.

7. Garnish and Serve: 

Garnish with chopped coriander leaves and serve hot with basmati rice or naan bread.