Ingredients

  • 3 tblsp sunflower oil
  • 675 g lamb neck fillet (cut into bite-sized pieces)
  • 6 whole cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 1 large onion, peeled and chopped
  • 2" piece of fresh root ginger (peeled and finely grated)
  • 4 garlic cloves (peeled and crushed)
  • 1 tblsp ground coriander
  • 2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 1 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 200 ml thick greek-style yoghurt
  • 400 g can of chopped tomatoes
  • 0.5 cucumber, seeds removed and coarsely grated
  • 200 g greek-style yoghurt
  • 1 garlic clove, crushed
  • squeeze of fresh lemon juice
  • good pinch ground cumin
  • 2 tblsp chopped fresh mint
  • maldon sea salt and freshly ground black pepper
  • 1 tblsp vegetable oil
  • 1 onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 1/2 cinnamon stick
  • 2 cardamom pods (lightly crushed)
  • 1 tsp fennel seeds
  • 350 g basmati rice (well rinsed)
  • good pinch salt

Method

  • Heat 2 tablespoons of the oil in a large pan, add half of the lamb and fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.
  • Add the remaining oil to the pan, then fry the cloves, cinnamon and bay leaves for a few seconds. Add the onion and fry for 6–7 minutes until nicely browned. Add the ginger and garlic and fry for 2 minutes, then add the ground spices and fry for another minute. Add the yoghurt, a tablespoon at a time, frying for about 30 seconds between each addition.
  • Return the lamb to the pan and stir in the tomatoes with 150ml (5fl oz) of boiling water. Season to taste, cover and simmer very gently for about 1 hour or until the lamb is meltingly tender but still holding its shape and the sauce has reduced and thickened.
  • To make the raita, sprinkle the cucumber with a little salt and then set aside for 10 minutes to allow the excess moisture to come out. Squeeze dry and place in a bowl, then stir in the yoghurt, garlic, mint, cumin and season to taste. Stir until well combined, then transfer to a serving bowl and cover with clingfilm. Chill until needed.
  • To make the rice, heat the oil in a heavy-based pan with a lid. Add the onion and sauté for 3-4 minutes until translucent. Stir in the garlic, cinnamon, cardamom and fennel seeds, add the rice and cook for a further minute taking care not to stir the rice.
  • Pour enough water into the pan so that it comes 1" above the level of the rice. Bring to the boil, cover with a lid and boil fast for 5 minutes. Remove from the heat and set aside in a warm place for 20 minutes (do not remove the heat or the steam will escape!). Fluff the rice up with a fork and spoon into a serving dish to serve.
  • Spoon the lamb rogan josh on to warmed plates with the pilau rice. Have the cucumber raita to hand around separately