Rogan Josh

• 3/4 cup plain yogurt, plus extra to serve
• 1 1/2 inches fresh ginger, peeled, grated
• 4 cloves garlic, minced
• 1 tsp turmeric
• 1/2 tsp ground coriander
• 2 1/4 lb boneless leg of lamb, trimmed, cubed
• 3 None onions, 2 roughly chopped, 1 thinly sliced
• 4 None red peppers, halved, deseeded, 1 roughly chopped, remainder sliced
• 1 bunch fresh cilantro, chopped, plus extra to serve
• 2 None red chilies, deseeded
• 5 tbsp butter or ghee
• 2 tbsp garam masala
• 1 tbsp paprika
• 1 (28 oz) can diced tomatoes
• 1 cup chicken or vegetable stock
• 4.5 oz baby spinach
• None None steamed rice, to serve
• None None papadums (or naan), to serve
• None None tomato raita, to serve

1. Combine yogurt, ginger, garlic, turmeric and ground coriander. Add lamb and toss to coat. Cover with plastic wrap and chill for about 1 hour to marinate.
2. In a food processor, combine chopped onions, chopped pepper, cilantro roots and chilies. Process until smooth. Set aside.
3. Melt butter in a saucepan over high heat. Add remaining onion and peppers and garam masala. Saute for 2-3 mins, until golden. Add chili paste and paprika. Reduce heat to low and cook, stirring, for 5 mins. Add lamb, diced tomatoes and stock. Season. Bring to a boil then simmer, partially covered, for 1 hour - 1 hour 30 mins, until meat is very tender. Add spinach and cilantro leaves.
4. Serve with extra cilantro, rice, papadams, yogurt and raita.

plain yogurt, ginger, garlic, turmeric, ground coriander, lamb, onions, red peppers, fresh cilantro, red chilies, butter, garam masala, paprika, tomatoes, chicken, baby spinach, steamed rice, papadums, tomato raita

Taken from recipes-plus.com/api/v2.0/recipes/30684 (may not work)