Lamb rogan josh

Method

1. Defrost the curry sauce overnight in the fridge. Heat the groundnut oil in a large saucepan and fry the cubed lamb, in batches, until browned all over. Return all of the lamb to the pan and stir in the cayenne pepper, paprika and garam masala, tossing well to coat the cubes of lamb. Pour in the curry sauce and 100ml water and simmer for 10 minutes until the sauce is reduced, thickened and coats the meat well.
2. Divide the curry between plates along with steamed basmati rice and sprinkle with the chopped coriander. Serve with mango chutney, cucumber raita, pickles and chapatis, if you like.