Rogan josh is a well-known Kashmiri Indian lamb curry, also now popular all over the world. Rogan josh has actually gone through numerous adjustments and modifications to the initial recipes. There are a number of variations of rogan josh around, however the 2 most typical are the Kashmiri Pandit (Hindu) version and the Muslim, or Mughal.
� 4 green cardamom pods
� 4 cloves
� 2 bay leaves
� 1 cinnamon stick
� 1kg/ 2lb 4oz lean boneless lamb, cut into 2.5 cm/ 1 inch portions
� 4 tablespoons veggie oil
� 2 black cardamom pods
� 1/2 teaspoon turmeric.
� 4 tomatoes, pur�ed.
� 100g/ 3 1/2 oz thick natural yoghurt.
� 1 teaspoon salt, or to taste.
� 2 onions, sliced
� 2 tablespoons ginger and garlic paste (approximately 2/3 garlic and 1/3 peeled ginger mixed to a paste with a little oil and water).
� 2 teaspoons chilli powder.
� 1 teaspoon ground coriander.
� 1 teaspoon garam masala.
� Couple of sprigs coriander, sliced.
2. Heat the oil in a big, heavy-based fry pan.
3. Include the entire spices and leave over a mild heat for a couple of minutes to enable their flavours to instill the oil.
4. Include the onions to the pan and cook up until golden brown, then include the lamb and cook over a high heat up until well scorched all over.
5. Include the ginger and garlic paste and cook, stirring often, for 2 minutes.
6. Stir in 500-600 ml/ 17-20 fl oz water and simmer carefully for about 30 minutes, including more water if essential.
7. Stir in the ground spices and cook for a more 15 minutes.
8. Include the pur�ed tomatoes and yoghurt and cook for an additional 15 minutes, or till the lamb is cooked through and tender.
9. Season to taste and afterwards sprinkle with the garam masala and scatter over the sliced coriander prior to serving.
Ingredients:
Serves 4� 4 green cardamom pods
� 4 cloves
� 2 bay leaves
� 1 cinnamon stick
� 1kg/ 2lb 4oz lean boneless lamb, cut into 2.5 cm/ 1 inch portions
� 4 tablespoons veggie oil
� 2 black cardamom pods
� 1/2 teaspoon turmeric.
� 4 tomatoes, pur�ed.
� 100g/ 3 1/2 oz thick natural yoghurt.
� 1 teaspoon salt, or to taste.
� 2 onions, sliced
� 2 tablespoons ginger and garlic paste (approximately 2/3 garlic and 1/3 peeled ginger mixed to a paste with a little oil and water).
� 2 teaspoons chilli powder.
� 1 teaspoon ground coriander.
� 1 teaspoon garam masala.
� Couple of sprigs coriander, sliced.
Directions:
1. Wash the lamb under cold running water, then drain and pat dry with kitchen paper.2. Heat the oil in a big, heavy-based fry pan.
3. Include the entire spices and leave over a mild heat for a couple of minutes to enable their flavours to instill the oil.
4. Include the onions to the pan and cook up until golden brown, then include the lamb and cook over a high heat up until well scorched all over.
5. Include the ginger and garlic paste and cook, stirring often, for 2 minutes.
6. Stir in 500-600 ml/ 17-20 fl oz water and simmer carefully for about 30 minutes, including more water if essential.
7. Stir in the ground spices and cook for a more 15 minutes.
8. Include the pur�ed tomatoes and yoghurt and cook for an additional 15 minutes, or till the lamb is cooked through and tender.
9. Season to taste and afterwards sprinkle with the garam masala and scatter over the sliced coriander prior to serving.
