Lamb Rogan Josh

Slow simmered lamb in a fragrant, mild and creamy tomato based sauce. Delicious.

INGREDIENTS
1kg lamb cubed/sliced
10 Spanish onions(red) sliced thinly
1 400g can of tomato puree OR 3 tomatoes pureed in food processor (our choice)
2 tomatoes diced
1/4 cup cream or natural yoghurt to stir through at end

SPICE MIX A
3 Bay leaves
8 Whole cloves
3 Brown cardamom pods
8 Green cardamom pods
1 Cassia bark piece
1 tsp fennel seeds
3 dried chillis (split them and deseed them if you aren't a fire fiend)

SPICE MIX B
1 tsp turmeric
1/2 tsp chilli powder (to taste)
3 tsp ground coriander
1 heaped tblsp fresh crushed ginger
1 heaped tblsp fresh crushed garlic

1. Pour enough oil (about 1/4cup) to cover the bottom of heavy based pot or deep pan and heat med-high, try not to let it get too hot and smoke. Add SPICE MIX A and stir around for 30seconds - the green cardommon pods will explode with force, so be a little carefull incase this is in your face.

2. Add the sliced onions and a good pinch of sugar to help with the caremalization process. Cook until the onions are softened down, brown and caremalized.

3. Add the meat and brown on all sides. Then add SPICE MIX B and the tomato puree and stir through. Simmer on very low for 50mins, stirring occasionaly. You could simmer without lid for the last 20mins if you find that there's too much liquid to your liking. Then turn off heat and stir through the cream/yoghurt (we went with cream).

Serve with some naan, rice and red.