Lamb Rogan Josh

For 2 servings

• vegetable oil1 tbsp
• onion, chopped1/2
• garlic cloves, crushed2
• grated ginger1 tsp
• ground cumin1 tsp
• ground coriander1 tsp
• turmeric1/2 tsp
• chilli powder1/2 tsp
• garam masala1/2 tsp
• diced lamb shoulder300 g
• tin chopped tomatoes200 g
• lamb or chicken stock150 ml
• Fresh coriander, to serve

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and cook for 6 to 7 minutes until soft.

2. 2

   Add the garlic and ginger and cook for 30 seconds until fragrant.

3. 3

   Add the cumin, coriander, turmeric, chilli powder and garam masala. Stir for 30 seconds, keeping it moving so the spices don't catch and burn.

4. 4

   Turn the heat up, add the diced lamb, and cook for 5 to 6 minutes, stirring, until browned on all sides.

5. 5

   Add the chopped tomatoes and stock. Stir well and bring to a simmer.

6. 6

   Cover with a lid, reduce the heat to low, and cook for 45 minutes to 1 hour, stirring occasionally, until the lamb is very tender and pulls apart easily. If the sauce looks too thin at the end, remove the lid for the last 10 minutes to let it reduce and thicken.

7. 7

   Scatter with fresh coriander before serving with rice or naan.