Rogan Josh

This one is so simple

* Around 600-700 grams of leg of lamb - chopped into bite-sized chunks.
* 2 tablespoons each of Grated Ginger and Garlic (maybe some more if you want)
* 2 teaspoons salt.
* 1 teaspoon turmeric
* 3 teaspoons garam masala
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 dessert spoons of plain natural yoghurt
* 1 teaspoon of red chillie powder
* 2 medium onions - finely chopped
* A tin of tomatoes

Fry the onions in some vegetable oil until translucent, then add the garlic and ginger.

Add all the quantities of ground spices and keep frying - the mixture should be dryish. Fry for a few minutes then add the chunks of fresh leg of lamb.

You should stir-fry for around 5 mins on high-ish heat until the meat has fully browned. Then throw in the tinned tomato. Mash or chop it before you put it in.

Stir it all about and let it cook for a few mins before adding a couple of large dollops of plain natural yoghurt. Stir it all in and then put the flame on high to bring it to a boil.

Then put the lid on and immediately transfer to the lowest possible flame burner. After half hour - take the lid off and give it a stir - and then put lid back on and let it simmer for another half hour. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker - and the colour is bit redder/browner.

Then put the lid on and immediately transfer to the lowest possible flame burner and then go off and do something else for half and hour. Come back after half hour - take the lid off and give it a stir - and then put lid back on and let it simmer for another half hour. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker - and the colour is bit redder/browner.

Sprinkle on a generous handful of freshly chopped coriander leaf and stir it in. Let it rest with the lid on for 5 minutes.