Rogan Josh Masala powder
4 Bay leaves
1 heaped tsp Garam Masala
1 tsp Kashmiri chilli powder
2 tsp turmeric powder
1 tsp paprika powder
Salt to taste
400 - 600g Lamb leg or shoulder cut into 1 inch cubes
250 mls passata or half a can of tomatoes
1 tbs heaped full of ginger and garlic paste
250 mls water
250 mls yoghurt
100 mls vegetable oil
Dried or freshly fried onions (optional)
Handful of spinach (optional)
Handful of chopped fresh coriander (optional)
In a medium to large pan pour the oil in, add the bay leaves and the ginger and garlic paste and warm on a medium heat. After about 2 mintues add the Rogan Josh Masala powder and the rest of the other spices and cook for about 1 minute, be careful not to burn the spices.
Add the water which should thicken the ingredients to a sauce-like consistency. Add the passata and stir well followed by the lamb meat. Cook for a further 5 minutes until the lamb is cooked on the outside and then add the yoghurt. Turn the heat heat down to the lowest possible setting and cook with a lid on for about two and a half hours (or until the meat is tender). Keep an eye on the cooking, stirring every half hour.
About 20 minutes before the cooking is finished add any optional extras to taste. Finally, drain any excess oil and add fresh coriander.