Rogan josh is an aromatic North Indian curry. Not only is it much healthier to make your own (rather than having takeaway), you can also tailor the heat to suit your own taste. This recipe works well with beef.  Double batch - freezes well.

This curry is also delicious with beef.

Ingredients

800 g diced lamb/mutton

200 g natural yoghurt

1 tablespoon ghee or coconut oil

1 onion, chopped

1 cinnamon stick

5 cardamom pods, bruised

1 teaspoon chilli powder, or to taste

1 teaspoon ground turmeric

3 cloves garlic, crushed

1 × 5 cm piece ginger, grated

3 tomatoes, diced

2 tablespoons tomato paste (puree)

4 tablespoons chopped coriander (cilantro), plus extra to garnish 2 teaspoons garam masala

Method

1 Combine the lamb and yoghurt in a bowl and set aside for 30 minutes.

2 Heat the ghee/coconut oil in a frying pan or medium saucepan with a tight-fitting lid over medium heat. Add the onion and cook, stirring, for about 10 minutes until golden. Add the spices, garlic and ginger and stir until fragrant. Stir in the lamb and marinade, tomato and tomato paste.

3 Cover and cook over low heat for 60 minutes, checking from time to time and adding a little water if it starts to stick. When the lamb is tender, add the coriander and garam masala. Garnish with extra coriander and serve with cauliflower rice or maybe some Primal Alternative Naan Breads and steamed vegetables to the side.

Enjoy!  Love, H xx