- STEP 1
Put 1 tbsp of the oil in a large frying pan over a high to medium heat. Season the meat with salt and pepper and brown the meat well - this is easiest if done in batches so as not to overcrowd the pan. Place cooked meat onto a separate plate.
- STEP 2
Add the second tbsp of oil to the pan and cook the onion for 6-8 mins until they start to brown. Add the bay leaves, cardamom pods, coriander, cinnamon, cumin and paprika and garam masala. Cook for a couple of minutes until they release their aromas.
- STEP 3
Blitz the yoghurt, ginger and garlic in a blender until quite smooth. Add this mix to the pan with the tinned tomatoes and tomato puree.
- STEP 4
Add the reserved lamb and let it simmer for about 10-12 mins, stirring occasionally until the sauce has thicken and meat is cooked through.
- STEP 5
Whilst the Rogan Josh is simmering, cook the Basmati rice according to the packet instructions with desired seasoning.
- STEP 6
Drain rice (if necessary), then serve with Rogan Josh and a sprinkling of coriander leaves.