Lamb rogan josh Ingredients Serves 4 Cooking time: 15 minutes 225g (8oz) lean lamb leg steaks or neck fillet 1 onion 2 tomatoes 1 garlic clove 1 x 15ml spoon (1tbs) fresh coriander 1 x 5ml spoon (1 tsp) oil or spray oil 2 x 15ml spoons (2tbs) Rogan josh curry paste 200g can chopped tomatoes Serves 4 Cooking time: 15 minutes Equipment Sharp knife, red chopping board, chopping board, vegetable knife, garlic press, large saucepan, heat resistant silicone or wooden spoon , measuring spoons, mixing spoon, can opener Top tips: Serve with boiled rice, naan bread and a side salad Replace the fresh tomatoes with thinly sliced courgettes, peppers or okra If serving with rice and not eating straight away, ensure that the dish is cooled quickly and stored in the fridge within two hours. Only reheat the dish once and serve piping hot.   Skills used Weighing and measuring, knife skills – bridge and claw, safe handling and cooking of raw meat, safe use of the hob – frying / boiling/simmering (heat control) Did you know? Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the wazwan, the Kashmiri multi-course meal. The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. Lamb fact Lamb is naturally rich in protein and is also rich in two essential vitamins, niacin and vitamin B12. Method Cube the lamb and remove any visible fat. Thoroughly wash and dry hands if touched raw meat. Prepare the vegetables: Peel and slice the onion Cut the tomatoes into wedges Peel and crush the garlic Roughly chop the coriander. Heat the oil in a large pan and add the lamb. Cook for 3-4 minutes. Add the Rogan josh curry paste, sliced onions and garlic. Cook for a further 2-3 minutes. Add the canned and fresh tomatoes and cook for further 2 minutes. Stir the chopped coriander into the curry and serve.