Rogan Josh

Step 1: This is a no fuss method - involving just one pot and your skill and patience as a stirrer of a wooden spoon!

Step 2: First pour a couple of tablespoons of vegetable oil into the pot and heat on high until very hot and then throw in the finely chopped onions and stir fry until the pieces start to go soft and translucent and then add the garlic and ginger and keep stir frying (they used frozen chunks which they had defrosted).

Step 3: Then add all the quantities of ground spices and keep frying, the mixture should be dryish - and this is called "dry frying" or "pot roasting", fry for a few minutes until the heavenly aroma fills up your entire house and then add the chunks of fresh leg of lamb and keep stir frying.

Step 4: You should stir fry for around 5 minutes on highish heat until the meat has fully browned and then throw in the tinned tomatoes.

Step 5: Stir it all about and let it cook for a few minutes before adding a couple of large dollops of plain natural yoghurt (I would use greek yoghurt), stir it all in and then put the flame on high to bring it to a boil.

Step 6: Then put the lid on and immediately transfer to the lowest possible flame burner and then go off and do something else of half and hour and then come back after the half hour and take the lid off and give it a stir and then put the lid back on and let it simmer for another half hour and repeat this for around two and half hours, checking every half hour and you will notice that the consistency of the mixture is a bit thicker and the colour is a bit redder/browner. Mine needed 3 to 3 1/2 hours but my flame was really low and it was only just simmering, so I think the burble stage/light simmer would be better.

Step 7: At this point it is done, taste it in order to see if any more salt or chillie powder needs adding and make sure that lamb pieces are tender and not chewy.

Step 8: Then sprinkle on the spinach and stir it in and let it rest with the lid on for 5 minutes and it is ready to serve.

Step 9: This dish is best served in bowls with naan and or rice accompaniment (or both) and a side salad of chunky cucumber, tomato, onion and carrot with a dash of lemon or vinegar.

Step 10: NOTE - please read intro and look at the changes, they may help you and also feel free to add other vegies to make as a one pot meal and though I have only added beans which are not mentioned in the ingredient list but have in the intro - so please read.

Step 11: UPDATE - I have doubled this recipe with success though needed longer cooking time and have just quadrupled it (I had 3 legs of lamb and got 3.3 k of meat but instead at step 6 I put it in a 160C fan forced oven and cooked for nearly 5 1/2 hours (I also added the shanks and the bones [they still had some meat on them], which I removed at the 4 hour mark and pulled the meat off and chopped and added back into the pot) but in future for my pot I will not more than triple as I did have some flow over.