Slow Braised Rogan Josh Lamb Leg

You’ll need

serves 4-6

1 Lamb Leg with bone

4 Onions peeled and chopped

1 Red Chilli Halved

5 Whole Garlic Cloves

1 Thumb sized piece of ginger peeled

3 Bay Leaves

1 Cinnamon Stick

1 tbsp Tomato Puree

4 Tomatoes quartered

1.5 litre Water

1 tsp Fennel Seeds

1½ tsps Coriander Seeds

1½ tsps Cumin Seeds

5 Cardamom Pods

1 Star Anise

1 tbsp Medium Curry Powder

1½ tsps Ground Turmeric

1 tbsp Ground Cumin

1 tsp Ground Cinnamon

1 tbsp Garam Masala

3 tbsps Natural Yoghurt

Handful of fresh Coriander chopped

salt

pepper

vegetable oil

Method

Start by making a few shallow holes in your Lamb then rub with a bit of veg oil

1. Coat the lamb with the ground spices and seasoning set aside to marinate for 30 mins to an hour

2. Pre heat your oven to 150c

3. Heat a little oil in a large roasting tray and seal the meat until brown all over then remove from the tray

4. Add the whole spices and onions, brown the onions really well then add the garlic, ginger, tomatoes, tomato puree and chilli. Cook this out for 10 mins.

5. Return the lamb to the mix add the water and stir well.

6. Cover tightly with tin foil and carefully (it will be heavy) add to the oven and cook slowly for 5 hours

7. When it's done remove the lamb to rest.

8. Pour the remaining liquid into a sauce pan, remove the whole spices reduce the sauce by half then blitz in a blender.

9. Finish the sauce with the yoghurt and coriander and spoon over the lamb ready to serve.

10. Accompany with some basmati rice and some naan breads