Lamb Rogan Josh with Spinach

• 3 tbspolive oil
• 6green cardamom pods, bashed, optional, removed before serving (optional)
• 1cinnamon stick, optional, removed before serving (optional)
• 4whole cloves, optional, removed before serving (optional)
• 2bay leaves, optional, removed before serving (optional)
• 3onions, finely sliced
• 6garlic cloves, crushed
• 40gginger, grated
• 2 tbspKashmiri chilli powder
• 1 tbspground coriander
• 2 tspground cumin
• 1 tspground turmeric
• 1 tspfennel seeds, ground
• 2 tbsptomato puree
• 800gdiced lamb shoulder
• 250gGreek yoghurt
• 2 x 400gtins chopped tomatoes
• 300 mllamb stock
• 2 x 400gtins chickpeas, drained and rinsed
• 400gspinach
• 1 tbspgaram masala
• 30 gcoriander leaves, torn
• fine salt
• 500 gdried basmati rice
• 8naan breads, about 90 g each, optional (optional)

Method

1. 1Heat the olive oil in a large casserole over a medium-high heat. Add the cardamom, cinnamon, cloves and bay leaves for 30 seconds until they crackle, then the onions with a teaspoon of salt. Cook for 15 minutes, stirring often, until deep golden. That colour is the backbone of the sauce.
2. 2Stir in the garlic and ginger for 2 minutes until they lose their raw smell. Add the Kashmiri chilli powder, ground coriander, cumin, turmeric, fennel seeds and tomato puree with a splash of water and cook for 1 minute until the spices smell toasty and the oil turns red.
3. 3Add the lamb and stir for 5 minutes until it is coated and no longer pink on the outside. Turn the heat down and stir in the yoghurt a spoonful at a time so it does not split, then add the chopped tomatoes and stock.
4. 4Bring to a simmer, cover and cook over a low heat for 1 hour 30 minutes, stirring every 20 minutes, until the lamb is tender enough to cut with a spoon and the sauce is deep red with oil pooling at the edges.
5. 5Remove the whole cardamom pods, cinnamon stick, cloves and bay leaves. Stir in the chickpeas and simmer with the lid off for 10 minutes until the sauce is thick and clings to the meat. Add the spinach in handfuls, stirring for 3 minutes until it wilts into the sauce. Stir in the garam masala and coriander. Taste; it should be rich, warm and gently hot, so add salt if it tastes flat.
6. 6Cook the rice according to the packet. The listed 500 g serves eight; use 62.5 g dry rice per person if saving some curry for another day. Serve with optional warmed naan.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob until piping hot, with a splash of water. Cook the rice fresh on the night.

Per serving

kcal

754

protein

33.1g

fibre

10.6g

carbs

79.7g

fat

33.7g