Lamb Rogan Josh

Lamb Rogan Josh

Ingredients – 80 ml vegetable oil, 1 medium onion chopped, 2 tbsp fresh ginger chopped, 2 tbsp garlic chopped, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp red chilli powder, salt to taste, 560 g boneless lamb, cut into chunks, 650 g plum tomatoes peeled, 2 tbsp ground almonds, 350 ml single cream, 30 ml coconut cream, 1 tomato sliced.
For the Stock – 5 green lychees, 5 black lychees, 4x2-3 cm cinnamon sticks, 5 cloves, 250 ml water.

Method – First make the stock. Place the lychees, cinnamon sticks, cloves and water in a pan. Bring it to the boil and simmer on a low heat for 20 minutes.
Heat the oil in a pan, over a medium-high heat, add the onion and sauté until golden brown. Add the fresh ginger, garlic, ground cumin, ground turmeric, red chilli powder and salt and stir fry for 3-4 minutes.
Now add the lamb and stir fry for 15 minutes. Next add the plum tomatoes and blend well before slowly adding the stock while stirring well.
Cover the pan and simmer for another 15-20 minutes or until the meat is tender.
Stir in ground almonds, cream and coconut cream and simmer for a further 5 minutes.
Serve hot, garnished with the sliced tomato and a little extra cream.