Lamb rogan josh recipe

Serves 4

1kg / 2lb 4oz lean boneless lamb, cut into 2.5cm / 1 inch chunks
4 tablespoons vegetable oil
2 black cardamom pods
4 green cardamom pods
4 cloves
2 bay leaves
1 cinnamon stick
2 onions, chopped
2 tablespoons ginger and garlic paste (roughly ⅔ garlic and ⅓ peeled ginger blended to a paste with a little oil and water)
2 teaspoons chilli powder
1 teaspoon ground coriander
½ teaspoon turmeric
4 tomatoes, puréed
100g / 3½ oz thick natural yoghurt
1 teaspoon salt, or to taste
1 teaspoon garam masala
few sprigs coriander, chopped

Rinse the lamb under cold running water, then drain and pat dry with kitchen paper.

Heat the oil in a large, heavy-based frying pan. Add the whole spices and leave over a gentle heat for a few minutes to allow their flavours to infuse the oil.
Add the onions to the pan and cook until golden brown, then add the lamb and cook over a high heat until well seared all over. Add the ginger and garlic paste and cook, stirring frequently, for 2 minutes. Stir in 500–600 ml / 17–20 fl oz water and simmer gently for about 30 minutes, adding more water if necessary. Stir in the ground spices and cook for a further 15 minutes.

Add the puréed tomatoes and yoghurt and cook for a further 15 minutes, or until the lamb is cooked through and tender. Season to taste and then sprinkle with the garam masala and scatter over the chopped coriander before serving.

• This recipe is taken from Food of the Grand Trunk Road - Recipes of rural India, from Bengal to the Punjab, by Anirudh Arora and Hardeep Singh Kohli (New Holland, £19.99). Order a copy for £15.99 from the Guardian bookshop

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