Rogan Josh

In a large bowl, thoroughly mix the lamb chunks with the ginger, garlic, turmeric, and yogurt together. Stir well, ensuring that the lamb is well-coated. Cover and refrigerate overnight.

Remove lamb from refrigerator and bring to room temperature, about 2 hours.

Heat the oil in a large, heavy-bottomed skillet until smoking. Lower heat to very low and add the cardamom pods, cloves and cinnamon stick. Cook gently for 1 minute. Raise heat to medium. Add the onion and green chillies and cook, stirring gently, until the onions are golden and the oil starts to separate.

Raise heat to high, add the lamb mixture to the pan and stir until the lamb slightly browns. This will not be a sear, a gentle brown is enough. Add the fresh and canned tomatoes to the pan. If necessary, add a little hot water, but only if there’s no liquid in the pan. Add the coriander leaves and the dry chillies. When the curry comes to the boil add salt to taste, and sugar, cover tightly with a lid and lower heat to simmer gently on the lowest heat necessary for 1 ½ to 2 hours, until the meat is fork-tender. Depending on the meat and the marination, this might even be ready in 1 hour.

When the curry is cooked, adjust seasonings. If you need to add salt, simmer for a further 10 minutes after adding the salt.

Remove from heat. When ready to serve, garnish with the coriander leaves, and/or some green chillies. Serve with rice, roti or naan, heated directly on the flame.