Lamb Rogan Josh

Serves 4-6

Ingredients
3 tbsp sunflower oil
675g (1 1/2lb) lamb neck fillet, well trimmed and cut into bite-sized pieces
6 whole cloves
1 small cinnamon stick
2 bay leaves
1 large onion, roughly chopped
5cm (2in) fresh root ginger, peeled
4 garlic cloves, peeled
1 tbsp ground coriander
2 tsp ground cumin
1 11/2 tsp paprika
1 tsp cayenne pepper (optional)
1/4 tsp ground cardamom
200g (7oz) Onken Natural Set yogurt
400g (14oz) can chopped tomatoes
Salt and freshly ground black pepper
Basmati rice, warm naan bread and lime pickle, to serve

Method
1. Heat two tablespoons of the oil in a large pan, add half of the lamb and fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.

2. Add another tablespoon of oil to the pan, then fry the cloves, cinnamon and bay leaves for a few seconds. Place the onion, ginger and garlic in a food processor and blend to a puree. Add the onion mixture to the spices and fry for 8-10 minutes until lightly golden. Add the ground spices and fry for another 1 minute.

3. Blend the tomatoes in the food processor until smooth. Return the lamb to the pan and stir in the tomatoes with 150ml (1/4 pint) of boiling water. Add the yogurt, a tablespoon at a time, frying for about 30 seconds between each addition.

4. Season to taste, part and simmer very gently for about 1 hour or until the lamb is meltingly tender but still holding its shape and the sauce has reduced and thickened.

5. Spoon the lamb rogan josh on to warmed plates with the basmati rice. Have warm naan breads and lime pickle to hand around separately.