Lamb rogan josh
Cooking time: 20 minutes
450g (1lb) lean lamb shoulder or leg cubes
1tbsp (15ml) oil
2 medium onions, peeled and chopped
1tbsp (15ml) garlic purée
1 x 400g (14oz) jar prepared Rogan Josh sauce
6 small new potatoes, halved
100g (3½oz) prepared cauliflower florets (frozen are good too)
Salt and freshly milled black pepper
Natural yoghurt, to garnish
Freshly chopped coriander leaves, to garnish
1 Heat the oil in a large non-stick pan and brown the lamb with the onion and garlic for 3-4 minutes.
2 Add the sauce, bring to the boil, reduce the heat, cover and cook for 1-1½ hours or according to the jar instructions.
3 30 minutes before the end of the cooking time add the vegetables and continue to cook. Remove from the heat, season, if required and garnish with the yoghurt and coriander.
4. Serve with prepared basmati rice and a selection of Indian relishes and poppadoms or naan bread.