C46 Lamb Rogan Josh

Ingredients

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2 tbspn oil	¼ tspn hot chilli powder
8 cardamom pods	¼ tspn salt
4 black peppercorns	1 tbspn tomato purée
¼ tspn garam masala	1 tbspn chopped tomatoes
100 gm onion (prepared weight)	300 ml c46 curry base sauce
½ tspn ground coriander	1 portion c41 pre-cooked lamb
½ tspn ground cumin	2 tbspn yogurt

Preparation

Finely chop the onion.
De-seed the cardamom pods and grind the seeds to a powder in a pestle and mortar.
Grind the peppercorns to a powder in a pestle and mortar.

Cooking - 10½ min

Heat the oil in a suitable pan over a low to medium heat and fry the cardamom, peppercorns and garam masala for a few seconds.
Add the onions and fry until medium brown for about 5 min.
Add the ground coriander, ground cumin, chilli powder and salt and cook, stirring, for 30 seconds.
Stir in the tomato purée and cook, stirring, for 1 min.
Add the chopped tomatoes and 120 ml of C41 base sauce and cook, stirring, for 1 min.
Stir in the lamb and cook, stirring regularly, for 3 min, gradually adding c46 base sauce as needed to maintain the sauce at the desired consistency.
Reduce the heat, stir in the yogurt and heat through.

Serving

Serve with rice and optionally drizzle with a little yogurt and garnish with a little freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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