Dean Edwards' Lamb Rogan Josh
Dean shows us how to make a home cooked curry to impress your friends.
Serves 4
Ingredients
For the curry paste
1 onion, peeled and roughly chopped5 cloves garlic, peeled1 thumbsized piece of fresh ginger, peeled1-2 tsp chilli powder to taste1 tsp cinnamon1 tbsp garam masala1 tsp tumeric
For the curry
600g diced lamb1 large onion, sliced2 red peppers, cut into eighths 500ml carton tomato passata100ml natural yoghurt1 tsp garam masala400ml waterFresh coriander to garnish
Method
Place all of the curry paste ingredients into a blender along with a small dash of oil and blitz into a fine paste
Fry the onions in some oil for 5 minutes then add the curry paste and cook over a medium heat for a further 3-4 minutes
Add the water and bring up to a simmer, add in the lamb then cover and cook gently for 45 minutes before adding the peppers, passata and yoghurt. Cook uncovered for a further 15 minutes.
Finally season with salt and pepper and stir through the second lot of garam masala. Before serving garnish with fresh coriander and serve with pilau rice.