Lean lamb rogan josh with basmati rice

Ingredients

For 1 serving

• Leg of lamb120 g
• Plain nonfat yogurt60 g
• Onion60 g
• Garlic1 clove
• Ginger5 g
• Paprika2 teaspoons
• Garam masala1 teaspoon
• Cardamom1 pinch
• Cinnamon1 pinch
• Cloves1 pinch
• Fennel seeds1 teaspoon
• Basmati rice60 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: lactose,

Method

1. Trim any visible fat from the lamb leg and cut it into cubes of about 3 cm. Finely chop the onion and garlic and grate the ginger.
2. Heat the sunflower oil in a heavy-based pan over medium-high heat and brown the lamb for 5 minutes, turning, until well browned on all sides.
3. Lower to medium heat, add the onion, garlic, ginger, paprika, garam masala, cardamom, cinnamon, cloves and fennel seeds and cook for 3 minutes, stirring, until the onion is soft and the spices are fragrant.
4. Stir in the yoghurt one spoonful at a time, mixing well after each addition so it doesn't split, then pour in a large glass of water and season with salt.
5. Cover and simmer over low heat for 55 minutes, stirring now and then and adding a splash of water if needed, until the meat is tender enough to pull apart with a fork and the sauce is thick and red.
6. In the last 15 minutes rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered. Serve the rogan josh with the rice.