Lamb Rogan Josh Balti

Ingredients

• 2 tablespoons ghee or vegetable oil
• 1 tablespoons garlic and ginger paste
• 1 1/2 tablespoons paprika
• 1 teaspoon red chilli powder (or more to taste)
• 1 1/2 tsp cumin
• 1 tbsp mixed powder*
• 70ml (1/4 cup) tomato puree
• 300ml (1 1/4 cup) heated curry sauce
• 350g (12oz) tandoori lamb tikka
• 1 generous tablespoons cashew paste (Simply pound a cashews with a little water into a paste)
• 1 1/2 tablespoons plain natural yogurt
• 1/2 tsp garam masala
• 1 tomato quartered
• salt to taste
• 1 tsp dried fenugreek leaves
• Chopped red onion to garnish

Steps

1. Heat the ghee or oil until bubbling hot over high heat in a balti bowl.
2. When hot, add the garlic and ginger paste and let it come to a sizzle for about 30 seconds.
3. Stir in the paprika, cumin, mixed powder and chilli powder. Stir well to combine..
4. Add the tomato puree followed by a ladle of the base curry sauce. Bring to a simmer. Baltis are served quite dry so add more base sauce when needed but try to keep the sauce thick.
5. Stir in the meat and stir well to combine.
6. The stir in the cashew paste and one tbsp of the yoghurt.
7. Add the quartered tomato and get it right down into the sauce.
8. Check for seasoning and add salt to taste along with the dried fenugreek leaves.
9. Top with chopped onion and a little more yoghurt with naan or chapati.