Lamb Rogan Josh from Rick Stein's India

thehappyfoodie.co.uk

Andy Taylor

40g ghee

5cm piece of cinnamon stick

3 dried Kashmiri chillies, torn into pieces

6 green cardamom pods, lightly bruised with a rolling pin

4 cloves

1 large onion, chopped

15g / 3 cloves garlic, finely crushed

15g / 3cm ginger, finely grated

2 tbsp Kashmiri chilli powder

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp turmeric

¼ tsp ground mace

1 tsp garam masala, plus 1 tsp extra to finish

1 tsp toasted ground fennel seeds, plus ¼ tsp extra to finish

4 tbsp tomato purée

750g boneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes

1 tsp salt

300ml water

125g natural yogurt

50ml double cream

A handful of coriander leaves, roughly chopped, to finish

Directions at thehappyfoodie.co.uk

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