Red Lamb Curry, Rogan Josh

Cut the lamb into 2.5 cm cubes. Heat ghee or oil in a saucepan. Stir-fry onion until soft. Add spices, yogurt, garlic and ginger.

Add salt and canned tomatoes. Simmer on low heat without lid for 5 min. Fold in meat. Simmer on low heat for 1 to 1 1/2 hours until lamb is tender. Next, continue to simmer without lid until almost all of the liquid has cooked down. Sprinkle garam masala on top and fold in. Garnish with almond slivers and coriander leaves.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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