Lamb Rogan Josh Curry

• 1 ONION
• 1 TBSP RAPESEED OIL
• 700 g LAMB LEG STEAKS
• 16 TSP ROGAN JOSH CURRY PASTE
• 400 g CAN OF THICK CHOPPED TOMATOES
• ½ BUNCH OF SPINACH
• 200 g LONG GRAIN, BASMATI OR JASMINE RICE
• 375 ml WATER

Peel the onion and cut in half. Place the onion in the bowl fitted with the ultrablade knife and mix on speed 12 for 10 s. Scrape down the sides of the bowl with a spatula.Replace the ultrablade knife with the mixer.

Add the oil and launch the P1 slow cook program at 130°C for 5 mins. Cut the lamb into 3 cm pieces. Add the curry paste, tomatoes and lamb. Stir to combine and launch the P2 slow cook program at 95°C for 1 hour 30 mins.

Wash, trim and roughly chop the spinach. After 1 hour 27 mins (with 3 mins remaining on the timer) stir in the spinach and continue to cook for 3 mins.

Top with mint and serve with rice.

Wash the rice under cold running water in a sieve until the water runs clear. Place the rice and water in the bowl without any blades.

Make sure the rice is level in the bowl. Launch the P3 slow cook program at 95°C for 20 mins. Leave to stand with the lid on for 10 mins.