ROGAN JOSH

1kg lamb (cubed)
1 tbs ghee
2 onions chopped
½ cup yoghurt
1 tsp chilli powder
1 tsp ground coriander
2 tsp jeera (cumin seed)
1 tsp cardamom
½ tsp ground clove
1 tsp ground turmeric
3 garlic cloves (crushed)
1 tbs freshly grated ginger
1 tsp salt
13 oz can chopped tomatoes
½ cup slivered almonds
3 tsp garam masala
Fresh coriander leaves to garnish

Heat the ghee in a large pan and add the onions and cook until soft. Add the yoghurt, chilli powder, coriander, jeera, cardamom, garlic, ginger, salt and tomatoes. Simmer for 5 minutes.

Add the lamb and coat well. Cook on low heat with lid for 1½ hours, stirring occasionally. Remove the lid and simmer until the liquid is thick.

Dry fry the almonds for 2 to 3 minutes and set aside.

Add the garam masala to the lamb mix well and cook for another 2 minutes, sprinklr the almonds and coriander leaves over the top and serve.