Lamb Rogan Josh

Directions

1. Heat the oil in a pan and fry the lamb for 3-4 minutes until sealed
2. Add the jar of Handi Tarka base. Fill the jar with water and add this to the pan. Stir into the meat, bring to the boil and simmer on a low heat with the lid on for 25 minutes. Stir every few minutes to ensure the meat doesn't stick to the base of the pan. If using mutton, add a little more water half way through and continue simmering for an extra 10 minutes.
3. Add the sliced capsicum (and chopped chillies if you like it hot). If the sauce is getting too thick at this point, add a splash of water. Cook for a further 3-4 minutes.
4. In a separate frying pan, fry the onion rings and tomatoes in a drizzle of oil for 3-4 minutes until they begin to brown.
5. Serve the curry in a bowl and top with the fried onions, tomatoes and a sprinkle of coriander.
6. Best served with fresh, hot chapattis. Delectable!