1. Mix Steenbergs organic rogan josh masala with natural yoghurt, then mix well into the cubed lamb. Allow to marinate in a fridge for at least 6 hours, ideally overnight.
2. Preheat the oven to 190°C. Put the onions, ginger, garlic and tomatoes in a blender and purée.
3. Heat the oil in a wok or heavy bottomed casserole. Add the rogan josh and 1tsp of water and stir fry for 2 minutes. Add the tomato purée mix and stir fry for 3 minutes. Put this into a casserole with a lid. Add the marinated meat and mix well. Cover with the lid and put the casserole into the oven.
4. After 20 minutes, inspect, stir and taste the curry. If at any time, the curry becomes dry add a little milk to thin it out. Replace the lid and put back into the oven.
5. Repeat after a further 20 minutes. This time add the coriander, garam masala and saffron. Put the casserole back into the oven and switch off the oven. Serve after 10 minutes.
6. After a further 20 minutes, inspect again and taste. Add more milk if needed and some chaat masala to taste.

Serve with spinach dahl (recipe in vegetarian section) and brown basmati rice.