VEGETARIAN ROGAN JOSH RECIPE RECIPES

Steps:

• Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
• Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
• Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

Steps:

• Heat the oil in a large lidded pan and batch-fry the lamb until browned. Remove from the pan and set aside in a large bowl. Add the onions and potatoes to the pan, then cook for 8-10 minutes, stirring regularly, until the onions are soft and golden.
• Return the lamb and any resting juices to the pan. Stir in the curry paste, tomatoes and chickpeas, then bring to the boil. Cover and simmer for 1 hour until the meat is tender, then stir in the chutney. Season with salt, pepper and the lemon juice. Remove half and leave to cool. Freeze in freezer bags for up to 3 months.
• Spoon the remainder into bowls, sprinkle over the chopped coriander and serve with warm naan breads.