• Heat the ghee or oil in a large lidded casserole dish (or mist with olive oil spray). Gently cook the onions over low heat until softened but not colored, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
  2 tbsp ghee, 2 large onions
• Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic.
  1 tsp salt, 1 tsp garam masala, 1 tsp Kashmiri chili powder, 1 tsp sweet paprika, ½ tsp turmeric, ⅛ tsp ground cloves, 5 pods cardamom , 1 bay leaf, 1 small cinnamon stick, 3 cloves garlic , 1 tbsp freshly grated ginger
• Add the diced lamb and stir to coat in the spices. Stir in the tomato purée and chopped tomatoes.
  2 lbs (900g) diced lamb , 2 tbsp tomato paste, 14 oz (400g) canned tomatoes , 1 tsp ground fennel
• Add the stock or water and bring to a rolling simmer. Reduce the heat, cover the pot and gently cook for 60-90 minutes, stirring occasionally, until the sauce has thickened and the lamb is perfectly tender.
  2 cups (500ml) low sodium chicken stock
• Take the pot off the heat and stir in the yogurt, a spoonful at a time, until it blends into the sauce. Remove the cinnamon stick and bay leaf (and the cardamom pods if you are able to find them).
  5 tbsp natural yogurt
• Check the seasoning, adding salt and pepper as needed. Add a pinch of dried chillies for a bit of gentle heat.
  pinch red pepper flakes
• Add the sliced fresh tomatoes and garnish with plenty of chopped coriander.
  3 medium fresh tomatoes, 2 tbsp fresh cilantro (coriander)
• Mix all the ingredients for the kachumber together in a small bowl.
  1 small red onion, ½ cucumber, 4 cherry tomatoes, 1 red chilli, 2 tbsp fresh coriander, 1 tbsp lime juice, salt and pepper
• Serve the Rogan Josh with rice, the kachumber, some extra yogurt and naan or flatbread on the side to mop up the delicious sauce.

Instant Pot Method

• Select Saute/Less and heat the ghee or oil. Cook the onions for 5 minutes until softened, stirring.
• Add salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic. Stir the tomato paste in.
• Add the lamb and 250ml (1 cup) of stock and stir well to combine.
• Add the chopped tomatoes, do not stir.
• Cover the pot, set vent to sealing and cook on HIGH PRESSURE for 20 minutes.
• When cooking is done allow the pressure to release naturally. Stir to combine and if the sauce is a little on the watery side you can reduce it on Saute/high.
• Switch off the Instant Pot and stir in the yogurt until it blends into the sauce (adding it after cooking stops it from curdling). Check the seasoning and serve.

Slow Cooker Method

• Heat the ghee or oil in a large lidded casserole dish or directly in the inner pot of your slow cooker IF IT ALLOWS FOR SEARING. Gently cook the onions over low heat until softened but not colored, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
• Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic, fennel and grated ginger. Cook for 2 minutes until aromatic. Add the lamb and stir to coat in the spices.
• Stir in the tomato purée and chopped tomatoes. Add 250ml (1 cup) of hot stock and stir well to combine. Bring to a simmer.
• Transfer to your slow cooker, cover and cook on low for 8 hours or high for 6.
• Open the lid and stir the curry. If it is still a little watery, continue to cook on high with the lid off for a little longer.
• Stir in the yogurt until it blends into the sauce (adding it at the end stops it from curdling). Check the seasoning and serve.