Rogan josh

Marinade

• ½ tsp asafoetida (see Tips)
• 2 tbsp water
• 300 g natural yoghurt
• 1000 g boneless lamb leg, trimmed and cut into pieces (3 cm)

Curry

• 3 fresh tomatoes, 2 deseeded and cut into quarters, 1 cut into eighths, for garnishing
• 300 g red onion, cut into quarters
• 30 g ghee (see Tips)
• 2 dried bay leaves
• 3 cm cinnamon quill piece
• 6 whole cloves
• 1 tsp cardamom pods (green)
• 2 cardamom pods (black)
• 1 tsp fennel seeds
• 20 g garlic paste (see Tips)
• 40 g ginger paste (see Tips)
• 2 tsp ground coriander
• 1 tsp Kashmiri chilli powder (optional)
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 60 g tomato paste
• 2 tsp garam masala (see Tips)
• 1 tsp salt
• ½ tsp ground black pepper
• 1 bunch fresh coriander, leaves only, torn into pieces, for garnishing