Rogan Josh

Heat the oil in a large flameproof casserole over medium heat. Add the cinnamon or cassia bark, the cardamom pods, and bay leaves and fry, starring, 30 seconds, or until the spices splatter and you can smell their aroma. Do not burn.

Add the onions, butter or ghee, garlic and fry, stirring occasionally, 8 to 10 minutes until the onions caramelize. Stir in the Tumeric, cumin, chili powder and coriander and Stöhr about 30 seconds. Stir in the tomato paste.

Include the Lamb and fry 5 to 7 minutes until it looks brown. Bring 1 ½ cups water to a boil while the lamb is frying. Pour the boiling water over the lamb. Return to boil, then cover the pan, reduce the heat and simmer 40 minutes, or until the meat is tender. Uncover the casserole, add the salt and sprinkle over the garam masala, then stir in the lemon juice. Serve.

Cuisine Writer