Rogan Josh

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1. 1Step 1: Heat the oil in a large, heavy-based saucepan until almost smoking. Add the bay leaves, cloves, brown and green cardamom pods, cassia, fennel seeds and dried chillies and cook until sizzling. Add the onion and ½ tsp of salt and fry until the onion is brown and sweet.
2. 2Step 2: Stir in the crushed ginger and garlic and then the turmeric, chilli powder and ground coriander. Stir in the crushed fresh chilli and add a little water to stop the spices from burning. Add the tomato, tomato puree and a good pinch of salt and stir well to combine.
3. 3Step 3: Turn the heat up to high and add the lamb, searing all over and coating in the flavours. Add a little more water. Cover with a lid and cook for 35–40 minutes.
4. 4Step 4: Remove from the heat and add the chopped coriander. Garnish with tomato wedges and coriander sprigs.