Method

1. Heat oil in a large non-stick frying pan over medium high heat. Cook lamb in batches for 5 minutes or until browned on all sides. Transfer to a plate.
2. Add onion to pan and cook for 5 minutes or until softened. Pour Passage to India Rogan Josh simmer sauce over onion and return lamb to pan. Bring mixture to a simmer. Reduce heat and slowly add yoghurt, a large tablespoon at a time, stirring after each addition until well combined. (This will prevent the yoghurt curdling). Cover and reduce heat to low. Simmer for 45 minutes or until lamb is tender.
3. Stir through spinach and mint and cook for 2 minutes or until just wilted. Serve curry with basmati rice and pappadams.

What You'll Need

• 1 tablespoon vegetable oil
• 1kg boned lamb leg, diced
• 1 brown onion, diced
• 375g Passage of India Rogan Josh simmer sauce
• 1 cup thick natural yoghurt
• 120g bag baby spinach leaves
• ½ cup mint leaves, roughly chopped
• Steamed basmati rice, to serve
• Pappadams, to serve