Lazy Lamb Rogan Josh Curry
500 g (1lb 2oz) Scotch Lamb leg steaks, cut into stir-fry pieces
2 large onions, halved and thinly sliced
3-4 tbsp Madras curry paste or powder
2 x 400g cans chopped tomatoes
Salt to taste
1. Heat a large non-stick saucepan or wok and briskly stir-fry the lamb and onions for 3-4 minutes or until the meat is browned and the onions softened.
2. Stir in the curry paste or powder and cook for 1 minute then add the chopped tomatoes. Bring to a steady simmer and cook for 10 minutes, stirring occasionally, until the meat is tender and the sauce has reduced and thickened slightly.
3. Season to taste with a little salt. Enjoy!
Hints and Tips: Ring the changes now you have a basic recipe… try a milder Korma or Tikka Masala blend. Stir in a dollop of thick cream or yoghurt… or a spoonful of ground almonds… or mango chutney. This curry is perfect for freezing leftover portions. Cool and pack into a rigid container and freeze for up to 3 months.