Rogan Josh

This is probably the most popular of all the lamb dishes.
Serves 3-4.
Preparation and cooking time: 15 minutes.
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 lb (450g) cooked lamb (page 65)
2 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon salt
1 tablespoon cashew nuts (optional)
1 teaspoon garam masala
1 teaspoon ground cummin
2 tablespoon plain yoghurt, beaten smooth
2 teaspoon finely chopped green coriander
Heat the curry sauce in a deep frying pan, add to it the curry sauce and bring to the boil.
Without reducing the heat, put in the meat, paprika, chilli powder, salt, and cashew nuts (if used). Stir well and cook for five minutes stirring frequently.
Now turn down the heat and whilst the meat is simmering, stir in the garam masala and cummin.
Slowly add the yoghurt, mixing all the time and cooking for a further three or four minutes. There should now be a dark thick sauce reddish brown in colour.
Allow to settle and spoon off any excess oil. Serve sprinkled with the green coriander.