- 4 tbsp Donegal Rapeseed Oil - 675g (1½lb) pork shoulder or tenderloin (fillet), well trimmed and cut into bite-sized pieces - 6 whole cloves - 1 small cinnamon stick - 2 bay leaves - 2 large onions, thinly sliced - 4 garlic cloves, crushed - 1 red chilli, deseeded and finely chopped - 5cm (2in) root ginger, peeled and finely grated - 1 tbsp ground coriander - 2 tsp ground cumin - 2 tsp paprika - ¼ tsp ground cardamom - 15g (½oz) fresh coriander, finely chopped, reserving enough to garnish - 200ml (7fl oz) thick Greek yogurt, plus extra to serve - 1 x 400g (14oz) tin of chopped tomatoes - 100g (4oz) red lentils - 300ml (½ pint) chicken stock (homemade or made up from a cube) - sea salt and freshly ground black pepper - steamed fragrant rice, to serve
Heat 2 tablespoons of the oil in a large pan. Add half of the pork and fry until nicely browned all over.
Transfer to a plate and fry the rest of the meat. Set aside.
Add the remaining 2 tablespoons of oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and fry for 6–7 minutes, until nicely browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute. Add the yogurt a tablespoon at a time, frying for about 30 seconds between each addition.
Return the pork to the pan and stir in the tomatoes with the lentils and stock. Season to taste, cover and simmer very gently for about 2 hours (or 1 hour if using tenderloin), until the pork is meltingly tender but still holding its shape and the sauce has reduced and thickened.
Spoon the pork rogan josh onto warmed plates with the fragrant steamed rice and add a dollop of yogurt to each one, then garnish with the coriander leaves.