Step 1

Combine the lamb and yoghurt in a bowl. Heat the oil in a saucepan over medium heat. Add the onion, cloves, cardamom, bay leaves and cinnamon and cook, stirring, for 5 minutes or until the onion softens. Add the garlic, ginger, cumin, turmeric and chilli and cook, stirring, for 30 seconds or until aromatic.

Step 2

Add the lamb mixture and tomato and stir until combined. Reduce heat to low and simmer, covered, stirring frequently, for 1 hour. Cook, uncovered, stirring occasionally, for a further 30 minutes or until lamb is tender. Add the silver beet and garam masala and cook, stirring, for 2-3 minutes or until the silver beet wilts.

Step 3

Spoon the rice and rogan gosh among serving bowls. Top with extra yoghurt and serve with pappadums.