|Spices and herbs from around the world, ground and carefully blended in Norfolk.|
700 grams - Lamb shoulder or braising steak
| ||4 - Tomatoes (medium)|| |
| ||1 - Onion (large)|| |
| ||2.5cm cubed - Fresh root ginger|| |
| ||3 - Garlic cloves|| |
| ||1 tbsp - Tomato puree|| |
| ||100 grams - Natural yoghurt (full fat)|| |
| ||5 tbsp - Olive Oil (or cooking oil)|| |
| ||Salt to taste|| |
| ||Handful of fresh Coriander for garnish|| |
| ||1 pack Bhaji Man Lamb Rogan Josh Mix|| |
1. Trim the lamb of excess fat and cut into 3cm cubes.
2. Finely slice the onions and tomato.
3. Peel and crush the garlic.
4. Finely chop or grate the root ginger.
5. Chop the fresh coriander coarsely.
1. Heat the oil in a large non-stick pan or a wok and fry the lamb in batches over a medium heat until it turns brown. Set aside. In the same pan, fry the onions until they turn golden brown.
2. Lower the heat, add the ginger and garlic and fry for 1 minute stirring vigorously.
3. Add the chopped tomatoes and Bhajiman Sachet 1 and fry for a minute.
4. Add the fried lamb cubes and their juices and add Bhajiman Sachet 2. Mix and stir.
5. Stir in Bhajiman Sachet 3, the tomato puree and the salt to taste. Cook for 5 minutes then add 125ml of water. Bring to the boil.
6. Cover and simmer on a medium heat for around 40 minutes or until the lamb is tender, stirring occasionally to prevent sticking to the bottom of the pan.
7. Now stir in the Yoghurt and mix well. Taste and add salt to taste if necessary.
Garnish with the fresh coriander, add lemon juice to taste and serve with rice and Bhaji Man Bombay Potatoes and Bhaji Man Spiced Dhal.