1/4 cup vegetable oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
3cm piece ginger, peeled, grated
2 tablespoons rogan josh curry paste
1.5kg diced lamb leg
1 cup Greek-style yoghurt
500g tomatoes, diced
Steamed basmati rice and coriander leaves, to serve
Heat oil in a large saucepan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic, ginger and curry paste. Cook, stirring, for 1 minute or until aromatic.
Add lamb to pan. Cook, stirring occasionally, for 3 minutes. Add yoghurt, tomatoes and 2 teaspoons salt. Cook, stirring occasionally, for 5 minutes or until curry comes to the boil. Reduce heat to low. Cook, uncovered, for 1 hour 15 minutes to 1 1/2 hours or until sauce has thickened and lamb is tender.
Spoon rice into bowls. Top with curry and sprinkle with coriander. Serve.