Lamb Rogan Josh

• Oil for frying
• 1kg lamb knuckle
• 5 red onions, chopped
• 1 tbsp balsamic vinegar
• 400ml of tomatoes
• 500ml of beef stock
• Rogan Josh paste (see below)
• Natural yogurt, to serve
• freshly sliced chilli, to serve
• chopped coriander, to serve
• chopped mint, to serve

Directions

1. Flash fry the lamb pieces in batches until browned and transfer to a separate bowl.
2. Fry the onions until soft.
3. Add the Rogan Josh paste and fry until flavours release.
4. Add the balsamic vinegar, tin tomato and beef stock.
5. Add the meat pieces and slowly cook for 3 hours. Apply minimum stirring as to not disturb the structure of the meat.
6. Remove the lid and cook for a further 30 minutes to reduce the liquid.
7. Serve with yogurt, fresh chilli, coriander and mint.

Rogan Josh paste

• 1 tbsp piece fresh garlic peeled and chopped
• 1 tbsp of garlic, chopped
• 1 red pepper, chopped
• 1 tsp masala
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp grounded cumin
• 1 tsp grounded coriander
• 1 tsp grounded black pepper
• ½ tsp salt
• 100ml olive oil
• 2 tbsp tomato puree
• Fresh chilli to taste

 Grind together to a paste

Notes

• This recipe contains no gluten or carb and is suitable for anyone on a gluten-free or keto diet.
• For a vegetarian or vegan option - replace the lamb with a mixture of your favourite vegetables or vegan beef-like meat.