800g lamb leg cut into one inch pieces
4 tablespoons ghee or vegetable oil
750ml heated curry sauce - see curry base sauce recipe
2 tablespoons paprika
1 teaspoon red chilli powder (or more to taste)
2 tablespoons cashew paste (Simply pound a cashews with a little water into a paste)
2 tablespoons garlic and ginger paste (not used at all restaurants for rogan josh)
1 tablespoon cumin
3 tablespoons plain yogurt
1 tablespoon garam masala
salt and pepper to taste
1 tablespoon dried fenugreek leaves
3 tablespoons chopped coriander

In a large sauce pan, heat the ghee or oil until bubbling hot.
When hot, add the paprika, cumin, garam masala and chilli powder. Allow to sizzle for about 30 seconds.
Toss in the garlic and ginger paste followed and stir it all up to combine.
Pour in the base curry sauce along with the cashew paste. Stir to combine.
The sauce will turn a deep red colour - add the meat and a little of the cooking juices for flavour.
Reduce the heat and add the yogurt one teaspoon at a time whisking as you do to combine. If you add the yorgurt all at once it will curdle.
Check for seasoning and add salt and pepper to taste along with the dried fenugreek leaves.
Top with chopped coriander and serve with white rice and/or naans.

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