Rogan Josh Lamb Stew

This is one of my favorite curry’s. I’ve been making it for over 25 years now! It was featured in Madhur Jaffreys original BBC Cookery book which came out in 1982 when I was 13.

It’s stood the test of time.

I adapt it a bit by adding a bag or 2 of spinach just before serving. If you like indian cooking once you have got all the spices set up you are off to the races.

Guidelines

1. If you don’t have time for the spices get a jar of
2. Curry paste is pretty much ground up spices with a bit of oil whereas a jar of curry sauce often has lots of sugar in it.
3. Use a table sppon or so of curry paste to begin with you can alwyas add more later if it’s not spicy enough for you.
4. This recipe is ideal for making up loads and freezing into portions.
5. You can serve it with some sauteed Cabbage and Broccoli with yoghurt and cucumber raita.

Delish!

http://uktv.co.uk/food/recipe/aid/534175

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