Rather than the ‘westernised’ version of a rogan josh this dish is more of your traditional type of dish.

So many lovely flavours brought together by the slow cooking of the lamb this is the perfect dish you can do over 24 hours due the marinating of the lamb then place everything in a heavy based pot, cover then let the flavours have a party for an hour or so allowing them to combine to produce a stunning dish.

Again, I’ve taken this recipe from the amazing Dan Toombs whom breaks down the recipes into an easy format anyone can understand and work with.

You have three parts to this dish, the marinade, the spice cooking and grinding then the actual cooking. Nothing complicated about the dish at all.

For the marinade –

Seeds for 6 cardamom pods, small piece of cinnamon stick, 1 tbsp of fennel seeds, 1/2 tsp of Kashmiri chilli powder, 500g of natural yogurt & between 500 – 800g of diced lamb (usually 2 packs of pre-diced supermarket lamb).

Dry roast the spices over a gentle heat. Once the spices make your kitchen smell great, transfer them to a mortar & pestle, allow them to cool before grinding them to a powder mix. Whisk up the yogurt then add the powder and combine together.

Add the meat to the mixture. For this recipe I let mine marinate for 24 hours allowing the lamb to take all the flavours in

Main ingredients –

200ml of rapeseed oil, small piece of cinnamon stick, 7 cardamom pods, 5 cloves, 5 Indian bay leaves, 1/2 tsp asafoetida (available from Morrisons) 1 tsp ground ginger, 2 tbsp paprika, 200g of tomato puree & a pinch of salt.

Method –

Heat the rapeseed oil and heavy based pan which has a lid. When the oil is hot add the cinnamon, bay leaves, cardamom pods, cloves & asafoetida and allow them to flavour the oil for 45 / 60 seconds.

Stir in the ground ginger & paprika then the meat marinade. As the meat hits the hot oil be watch for sizzling reaction as the cold yogurt comes into contact with the oil.

Add a cup of water, cover and simmer for 45 minutes or so until the meat is nice and tender.

Add the tomato puree allowing this to cook for another 15 minutes or so. The oil should separate and rise to the top giving the dish an authentic look.

I originally cooked this dish for the first time for a friend who came around to watch the footy. As soon as he got home he messaged me asking for me to make it again…….says it all!!