Lamb Rogan Josh
- Heat the oil in a large saucepan. Add the onion and cook for 1 minute until soft.
- Stir in the Yoplait Natural Yogurt, chilli powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger and cook for another minute.
- Add the lamb and stir until coated.
- Stir in the tomatoes, the Avonmore Fresh Vine Ripened Tomato & Basil Soup and the salt.
- Cover and cook over a low heat for 1-1½ hours, stirring occasionally until the lamb is tender.
- Remove the lid, add the garam masala and mix thoroughly.
- Before serving, sprinkle with toasted almonds and chopped coriander.
- 500g diced lamb
- 1 tbsp oil
- 1 small onion chopped
- 70g Yoplait Natural Yogurt
- ½ tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½tsp ground cardamom
- ½tsp ground cloves
- 1 tsp ground turmeric
- 1½ crushed garlic cloves
- 1 tsp grated fresh ginger
- 400g Avonmore Fresh Vine Ripened Tomato & Basil Soup
- 1 vine tomato (cut into 8 segments)
- 1 tsp garam masala
- ½tsp Salt
- 30g toasted flaked almonds
- Freshly chopped coriander