Lamb Rogan Josh

Here at Westmorland we seem to be locked in a tussle between different types of weather. The beautiful sunshine is ever fleeting, to be replaced by rain and wind (and even sleeting) at any given moment.

How to cope? Never forget your sunglasses, sun cream, waterproofs, wellies and... always have something wonderful and warming to go home to. In this case it is our tasty lamb rogan josh, made for our services using lamb from our own upland farm.

 Ingredients

60ml vegetable oil
250g diced lamb leg
1-2 onions
1 tin tomatoes
200g tomato puree
250ml plain yoghurt
250g Rogan Josh curry paste

• The secret to great curry is in the cooking of the onions. Heating a substantial slug of oil, fry the onions for around 20mins (low heat) until they become golden brown and mushy.
• Turn up the heat and quickly seal the pieces of lamb so that they are browned on all sides.
• Turn the heat down a little and add the tomato puree and the rogan josh curry paste. Cook this, stirring all the time, for about 2 minutes and then add the tinned tomatoes.
• Allow this tasty mixture to simmer on the hob, at a medium low heat so that the lamb cooks slowly and becomes beautifully tender. You might need to add a little water here or there to make sure it has plenty of gravy and doesn't stick to the pan. Keep stirring it periodically.
• Near the end of the cooking time, whip the yoghurt with a whisk (this will make it less likely to split) and add it to the curry. Turn the heat right down and do not allow to boil.

This lovely meal is best with rice and poppadoms and a variety of pickles.