Aromatic Lamb Curry

Savor the warmth of this aromatic lamb curry, featuring tender lamb shoulder simmered with rich rogan josh paste and creamy yogurt. Ideal for a cozy weeknight dinner or a gathering with friends.

• 400 g lamb shoulder, bone out
• 2 large onions
• 2 large aubergines
• 2 tablespoons rogan josh curry paste
• 200 g natural yoghurt

Method

1. 1

   Preheat the oven to 180°C/350°F/gas 4.

2. 2

   Put a large shallow casserole pan on a high heat.

3. 3

   Dice the lamb into 3cm chunks and place in the pan fat side down.

4. 4

   Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.

5. 5

   Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar.

6. 6

   Transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.

7. 7

   Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.