50ml vegetable oil
75g garlic and ginger purée (50:50)
30g sweet smoked paprika
1.5kg pre-cooked lamb
5 tomatoes, quartered
1.5kg Solina Curry Onion Sauce
75g Essential Cuisine Rogan Josh Seasoning
100ml natural yoghurt
15g garam masala
Fresh coriander to garnish
1. In a large saucepan over a medium heat, add the vegetable oil, when hot add the garlic and ginger purée. Fry for 30 seconds before adding the EC Rogan Josh Seasoning, paprika and tomatoes, fry for a further minute.
2. Pour in the Curry Onion Sauce and add the cooked lamb. Bring to the boil, then simmer for 10 minutes to reheat the lamb, season to taste.
3. Finish the curry with yoghurt, garam masala, seasoning and garnish with coriander and serve.