Prep: 25 minutes
Cooking: 1 hour - 1 hour 30 minutes
Serves 4-6

Ingredients

1kg lamb, cut into 2.5cm cubes
1 tablespoon oil
2 medium onions, chopped
½ cup yoghurt or coconut cream
410g chopped tomatoes
¼ cup slivered almonds
Chopped coriander leaves, to garnish
50g Rogan Josh Spice Paste

Step 1

Heat the oil in a large pan; add the onion and cook, stirring, until soft. Add the yoghurt or coconut cream, the spice paste and undrained tomatoes and simmer, uncovered, for 5 minutes.

Step 2

Add the lamb and stir until coated. Cover and cook over a low heat for 1-1 ½ hours or until the lamb is tender, stirring occasionally. Uncover and simmer until the liquid is thick.

Step 3

While the meat is simmering, toast the almonds in a dry pan over a medium heat for 3-4 minutes, shaking the pan gently, until the nuts are golden brown. The moment they brown, remove them from the heat to prevent burning.

Step 4

To serve, fill half a bowl with rice and the other half of the bowl with meat. Garnish with slivered almonds and coriander leaves and serve with a fruity yoghurt or coconut milk drink.