Serves 2

This delicious recipe for Lamb Rogan Josh has two options: either you buy the meat as diced lamb or you use up some remaining meat following a lamb roast. But if you can get hold of a bone somehow (preferably one which the meat came off - not one dug up from your garden!) then this really adds flavour. Either use the bone from your roast or ask your butcher if he has one spare.

Ingredients

• 1 Onion chopped
• 2-3 tbsp of olive oil
• 1 tsp of ground cinnamon
• 1 tsp mild chilli powder
• 1 tsp paprika
• 1 tsp tumeric
• 1 tsp garam masala
• 2 Green Cardamons
• 1 tbsp of chopped fresh coriander/ 1 tsp of dried coriander
• 1 tbsp of tomatoe puree
• 1 heaped tsp brown sugar
• 1 tsp soy sauce
• 1 Tin Chopped Tomatoes
• Lamb for two people, diced, if off the bone - keep the bone to add to sauce
• 1/2 cube of lamb stock
• salt and pepper
• Water

For Marinade

• 1 tsp paprika
• 1 tsp tumeric
• 1 tsp garam masala
• 2-3 tsp soy sauce
• 2-3 tbsp of tomatoe puree

Instructions

1. Marinade the meat in a plastic bag and leave for a couple of hours in the fridge

2. To make the sauce, start by frying the onions in about 1-2 tbsp of olive or vegetable oil for about 8-10 mins until brown

3. Add the paprika, tumeric, green cardamons, ground cinnamon, chilli powder and garam masala and fry for a further 2 minutes, adding more oil if necessary.

4. Add the tin of tomatoes and then stir in the tomato puree. Add the bay leaf, soy sauce, brown sugar, chopped coriander, lamb stock, salt and pepper and add a couple of tbsp of water. Leave to simmer for at least 15-20 minutes.

5. Meanwhile, fry the meat in some oil until brown. I tried this recipe using pre-roasted lamb which needed using up and it worked very well.