[HT India] Kashmiri-Style Lamb Rogan Josh With Basmati Rice

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add your diced lamb to a bowl with half your natural yoghurt, half your Kashmiri-style chilli paste (you'll use the rest later!) and a drizzle of vegetable oil

Season with a pinch of salt and pepper and give everything a good mix up – this is your marinated lamb

Boil a full kettle

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat

Once hot, add the marinated lamb and cook for 4-5 min, turning half way, or until beginning to brown

Meanwhile, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and brown onion[s] into wedges

Chop your tomato[es] into wedges

Once browned, transfer the browned lamb to a plate and set aside

Return the dish to a medium heat with a drizzle of vegetable oil

Once hot, add the onion wedges with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once softened, add the chopped garlic, chopped ginger and your tomato paste to the dish with the remaining Kashmiri-style chilli paste (can't handle the heat? Go easy!) with 1 tsp [1 1/2tsp] [2tsp] flour and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix with 400ml [525ml] [675ml] boiled water, the browned lamb and tomato wedges and bring to the boil over a high heat

Once boiling, put the dish in the oven and cook, covered, for 55 min or until the sauce has thickened and the lamb is cooked through (no pink meat!) – this is your lamb rogan josh

After the curry has had 25 min, add your basmati rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Chop your coriander roughly, including the stalks