Lamb rogan josh #shorts

Ingredients

- 2 red onions, finely sliced
- 1 thumb-sized piece ginger, finely grated
- 6 cloves garlic, finely smashed
- 2 tbsp ghee
- 2 bay leaves
- 1 stick cinnamon
- 6 green cardamom pods
- 2 tsp cumin
- 2 ground coriander
- 2 tsp ground chilli
- 1 tsp Kashmiri chilli powder
- 2 tsp garam masala
- 1 kg diced lamb shoulder
- 1 tbsp tomato paste
- 1 tin of diced tomatoes
- 500ml chicken stock
- 3 tbsp greek yogurt
- Salt to taste
- Rice and pickled red onions to serve

Method

1. In a pressure cooker (if you don't have one you can just use a pot with a lid but it will take 2.5-3 hours to cook) heat the ghee.
2. Add the cinnamon, bay leaves and cardamom and cook until fragrant.
3. Next, add the red onions and season with 1 tsp salt, cook this for 5 minutes before adding the garlic and ginger, and stir this well.
4. Now add the rest of the ground spices and stir well.
5. Add the diced lamb and tomato paste, stir well and add the tin tomato and chicken stock.
6. Stir once more before adding the lid and cook on high pressure for 45 minutes.
7. After 45 minutes, remove the lid and stir through the yogurt.
8. Serve over steamed rice and garnish with pickled onions and coriander.