Lamb rogan josh recipe
 Making your own curry paste for this lamb rogan josh recipe is the healthier way to go and it's actually really easy. Here is a fresh, flavourful curry that’s low on calories and easy to put together. This lamb curry sauce provides 280kcals, 13g fat (5.5g saturated fat), 33g protein, 2g fibre, 6g carbs (of which 5g sugar) and 0.6g salt per portion. 1 bunch fresh coriander, stalks and leaves separated1 red chilli, seeded and roughly chopped2 tsp coriander seeds, toasted and ground2 tsp cumin seeds, toasted and ground1 tsp black peppercorns, roughly ground2 tsp paprika1 tsp turmeric2 tsp garam masalapinch salt2 tbsp tomato purée 1 bunch fresh coriander, stalks and leaves separated 1 red chilli, seeded and roughly chopped 2 tsp coriander seeds, toasted and ground 2 tsp cumin seeds, toasted and ground 1 tsp black peppercorns, roughly ground 2 tsp paprika 1 tsp turmeric 2 tsp garam masala pinch salt 2 tbsp tomato purée 1 tbsp groundnut oil5cm/2in cinnamon stick5 cardamom pods, lightly crushed3 dried bay leaves4 cloves1 onion, roughly chopped600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks2 garlic cloves, peeled and crushed1 thumb-sized piece fresh root ginger, peeled and finely grated100g/3½oz fat-free natural yoghurt 1 tbsp groundnut oil 5cm/2in cinnamon stick 5 cardamom pods, lightly crushed 3 dried bay leaves 4 cloves 1 onion, roughly chopped 600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks 2 garlic cloves, peeled and crushed 1 thumb-sized piece fresh root ginger, peeled and finely grated 100g/3½oz fat-free natural yoghurt Method To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. Add the spice paste and fry for another 2 minutes, stirringAdd 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. Add the spice paste and fry for another 2 minutes, stirring Add the spice paste and fry for another 2 minutes, stirring Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. Recipe tips You can freeze this rogan josh, albeit before you add the yoghurt. After you've thawed and reheated it, add the yoghurt and cook for just a few minutes before serving.