Low Sodium Lamb Rogan Josh

Another yummy curry. This is a lamb recipe, although I have also done it with chicken (and once with chickpeas, which didn't quite work for some reason!). The lemon juice gives it a nice underlying sourness. Adapted from a Sainsburys recipe.

Serves 4-6

juice of 1 lemon
2 garlic cloves, crushed
2 tablespoonspoons olive or sunflower oil
875g Tenderlean boneless lamb joint, cut into 2.5cm cubes
1 large onion, sliced
2.5cm piece of fresh root ginger, grated (or 1/4 teaspoon ground ginger)
2 teaspoons garam masala, or to taste
1-2 teaspoons chilli powder, or to taste
4 cardamom pods
1 tablespoon tomato puree
400g can of chopped tomatoes
150ml low salt veg stock
150g carton of low fat natural yogurt
freshly ground black pepper

1. Mix the lemon juice, garlic and together in a bowl and stir in the lamb. Cover and marinate in the refrigerator overnight if possible, but if not then for at least a couple of hours.
2. Place the lamb and marinade in a large pan, add the onion and ginger and cook gently for 5 minutes, stirring occasionally.
3. Add the garam masala, chilli powder, cardamom pods and seasoning. Cook for 2 minutes, stirring continuously.
4. Stir in the tomato puree, tomatoes and stock. Bring to the boil, cover and simmer for at least 45 minutes, stirring occasionally.
5. Carefully stir in the yogurt.
6. Check the seasoning and serve straight away, garnished with chopped coriander.