Rogan Josh

Ingredients:

• 2x1 inch cubes of peeled and finely chopped ginger
• 8 large cloves of garlic peeled and finely chopped
• 0.5 litre of water
• 150ml of Olive Oil
• 1kg of stewing beef - cubed
• 10 whole cardomoms
• 1 bayleaf per person
• a teaspoon of cloves
• a teaspoon of mixed peppercorns
• a cinnamon stick
• 2 large onions peeled and coarsely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 4 teaspoons paprika
• 1 teaspoon cayenne
• 2 teaspoons of salt
• 1 small tub natural yoghurt
• Pinch of garam masala to taste
• Ground pepper to taste

Blend ginger, garlic and enough water to make a thick paste. Brown the meat in the oil, remove from pan and leave to rest for five minutes. Put cardomom, bayleaves, cloves, pepper corns and cinnamom in the hot oil from the meat and fry for about a minute. Now put in the onions. Fry for about 5 minutes until the onions go soft. Put in the ginger and garlic paste and fry for another 30 seconds. Add the cumin, coriander, salt, paprika and cayenne and cook for a further 30 seconds.

Add the meat and any juices, give a good stir and add about a third of the yoghurt. Make sure the yoghurt is well mixed in and it is heated through. Add the rest of the yoghurt a little at a time untill it is thoroughly mixed in and warmed through.

Add the rest of the water and bring to the boil making sure everything is well mixed as you do so. Cover and simmer for about two hours. Longer if the meat is not tender. Place in a serving dish and sprinkle with pepper and the garam masala.

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