Lamb Rogan Josh - cooking recipe

Ingredients

1 bunch fresh cilantro, leaves reserved, stems and roots, finely chopped
1 1/2 tbsp vegetable oil
2 1/2 lbs boneless lamb shoulder, cut into 2-inch pieces
2 medium onions, thinly sliced
4 cloves garlic, crushed
2/3 cup rogan josh curry paste
1 can (15 oz) tomato puree
2 lbs sweet potatoes, cut into 1-inch pieces
3 cans (15 oz each) chickpeas, drained and rinsed
5 oz baby spinach leaves
None None Freshly ground black pepper and salt, to season

Preparation

Set aside leaves from cilantro; cover and refrigerate.
Heat 1 tbsp of the oil in large skillet on high heat. Cook lamb, in batches, for about 2-4 mins, or until well browned. Remove from pan.
Reduce heat to medium. Add remaining oil. Cook onion and garlic, stirring, for about 4 mins, or until onion softens. Stir in cilantro stems and roots. Add curry paste; cook, stirring, for about 2 mins, or until fragrant. Add lamb, tomato puree and 1 cup water; stir to combine. Bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours.
Add sweet potato to pan. Cover; simmer for about 30 mins, or until lamb and vegetables are tender. Stir chickpeas into pan; simmer until heated through. Stir in spinach and cilantro leaves. Season to taste before serving.