Recipie of the Day: Lamb Rogan Josh, Hilary Style

This is a great way to finish up bits of roast lamb leftover from the weekend.

Ingredients:
One tablespoon vegetable oil (not olive)
One fat garlic clove, chopped finely/crushed
One thumb-size bit of ginger, chopped finely
One onion, finely cut
250g (ish) lamb, cubed
One teaspoon curry powder
One teaspoon chilli powder
Two tomatoes, chopped (or half a tin of chopped tomatoes)
Two tablespoons plain yoghurt

Heat the garlic and ginger in the oil in a wok until the oil starts to bubble.
Add the onion and cook on a moderate heat for approx. five minutes until the onion is translucent
Add the lamb and cook until brown on all sides (if lamb is allready cooked, cook for about 10 minutes)
Add the curry and chilli powder and stir in.
Add the tomatoes and stir.
Turn the heat down to minimum and place the lid on the wok. Cook for as long as you can leave it (minimum 30 minutes, is much better if left for an hour or so).
Stir occasionally and add more water if it gets too dry (the curry should be dry, so don't add too much water!)
When ready to serve, add the yoghurt, stir around for a couple of minutes and place on a warmed plate. Eat with rice (and naan/paratha/chapati if you like).