1.5kg Prime Dorper Lamb shoulder, deboned and cut into 3cm cubes
2 tablespoons vegetable oil
3 brown onions, sliced thinly
4cm piece fresh ginger, grated
2 cloves garlic, crushed
2/3 cup of Rogan Josh paste
1 1⁄2 cups water
425g can diced tomatoes
1 cinnamon stick
5 cardamom pods, bruised
Coarsely chopped coriander to serve
Heat half the oil in a large saucepan or pot and cook lamb, in batches, until browned.
Heat the remaining oil in the same pan and cook the onion, stirring until soft. Add the ginger, garlic and paste and stir until cooked and fragrant.
Return the lamb to the pan and stir to combine. Add water, tomatoes, cinnamon and cardamom. Simmer, covered, for 1 1⁄2 hours or until lamb is tender.
Serve on a bed of Basmati rice and sprinkle with coriander.
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