LAMB ROGAN JOSH

Ingredients:	Plain yoghurt	2 tablespoons Tomato puree
	Leg of lamb	2 Bay leaves
	2 tomatoes	1 tablespoon ground Coriander
	1 onion	½ teaspoon Chilli powder
	2 tablespoons oil	½ teaspoon Turmeric
	5cms Garlic paste	1 teaspoon Salt
	1 tablespoon Lazy ginger	1 teaspoon Garam Masala

What you do:

1. Cut the lamb into small, bite sized dice, removing any fat or chewy looking bits.

2. Put the yoghurt in a bowl and add the diced lamb. Stir well to coat the lamb with the yoghurt. Put to one side to marinate (soak up the flavours).

3. Peel and cut the onion into dice. Roughly chop up the tomatoes. Place in a blender and whiz until smooth.

4. Heat the oil in the pan and add the garlic paste and lazy ginger. Stir to blend into the oil.

5. Add the tomato/onion mixture, then the tomato puree, bay leaves, coriander, chilli powder and turmeric. Stir well to blend together. Bring to the boil then turn down the flame and simmer for 2-3 minutes.

6. Now add the lamb and yoghurt and salt. Turn up heat, stir well. Put the lid on and turn down the flame. Cook for 30 minutes. Check every 10 minutes to aviod sticking. Stir and replace the lid.

7. After 30 minutes, sprinkle the Garam Masala over the lamb mixture. Stir well. Replace the lid and cook for another 5 minutes. Test the meat to see if it is tender. If necessary, cook for another 5 minutes.

Note: If the mixture begins to stick and burn, or get too thick add a couple of tablespoons of water and stir in well.