Lamb Rogan Josh with Yellow Dhal Recipe

This classic curry recipe is a real favourite and makes a flavoursome dish that the whole family will love. If you're in need of a change to your usual lamb recipe, give this one a try and you'll absolutely love it!

HOW TO MAKE LAMB ROGAN JOSH WITH YELLOW DHAL

Ingredients

• 2 medium onion, chopped
• 5 garlic cloves, crushed
• 1tsp turmeric
• 1tsp black peppercorns, ground
• 2tbsp natural yoghurt
• 500g (1lb 2oz) lamb leg, cut into chunks
• 1tbsp coriander seeds
• 14 cardamom pods, seeds removed and the pods discarded
• 8 cloves
• 2tsp sunflower oil
• 1tsp dried red chilli flakes
• 1 large red chilli, finely chopped
• 1 red pepper, chopped
• 400g can chopped tomatoes
• 2tsp garam masala

For the dhal:

• 500g (1lb 2oz) yellow split peas
• 400g can chopped tomatoes
• 1 or 2 (depending on taste) fat green chillies, deseeded and chopped
• 2.5cm (1in) piece fresh root ginger, peeled and sliced
• 3 garlic cloves, chopped
• 3 cloves
• 6 curry leaves and 1 tbsp garam masala
• 2tbsp chopped fresh coriander

Method

1. Using a food processor, blend the onions and garlic to make a smooth paste, remove to a large bowl and mix with the turmeric, pepper and yoghurt. Add the lamb, coating well with the yoghurt mix. Cover and set aside to marinate for at least 3 hours or overnight.
2. Heat the oven to 170C, 150C fan, 325F, gas 3. Heat a heavy-based frying pan to medium-high and toast the coriander seeds, cardamon seeds and cloves for 30 seconds or until they become fragrant. Remove from the hot pan, crush using a pestle and mortar, and set aside.
3. Heat the oil in a large, heavy-based casserole to medium-high, then add the chilli flakes, red chilli and red pepper. Sauté for 3 minutes then add the toasted spices. Cook for 1 minute then add the lamb, 200ml (7fl oz) water, the tomatoes and garam masala. Mix well, bring to the boil, cover and transfer to the oven. Cook for 2 hours until the lamb is tender. Season.