71 Oven setting:Serves:Top/bottom heat–64 Lamb rogan josh Preparation time:15 minutes Cooking time: Approx. 2–3 hours Level of difficulty: Medium INGREDIENTS METHOD SPICE BLEND Combine cumin, coriander, cloves, cardamom, turmeric, peppercorns, bay 3 tsp cumin seeds leaves and cinnamon in a food processor and process until a powder is formed. 3 tsp coriander seeds Preheat oven on top/bottom heat to 150°C and place wire rack on shelf level 2. 3 cloves 4 green cardamom pods In a large oven and heatproof casserole dish heat the oil over a high heat. Add the garlic and onions and cook until golden. Reduce the heat to medium and stir 3 tsp paprika in the ginger, chilli and whole spice blend. Cook for 2 minutes or until fragrant. 1 tsp ground turmeric Add the tomatoes, canned tomatoes, yoghurt, coriander and salt. Mix well to ½ tsp black peppercorns combine and cook for a further 2 minutes. Add lamb and 1 cup of water and 2 bay leaves bring to the boil. 1 cinnamon stick Cover the dish with a lid and cook in oven for 2–3 hours, or until lamb is tender. Stir every half hour to ensure the curry is not sticking to the dish and 750g boneless lamb shoulder, cubed to check tenderness. 3 tbsp vegetable oil 4 cloves garlic, crushed Serve the curry garnished with extra chopped coriander and yoghurt. 2 red onions, sliced 4cm piece of ginger, grated 3–4 red chillies, finely chopped 4 Roma tomatoes, chopped 1 x 400g can tomatoes ½ cup yoghurt ½ bunch coriander, chopped 1 tsp salt Extra ½ bunch coriander, chopped for garnish Extra yoghurt to serve THE NEFF AUSTRALIA COOKBOOK MAINS