Storing spices

Don't buy large quantities at a time because spices, and especially ground spices, lose their flavour quite quickly. Make sure they are stored in a well-sealed glass bottle or other suitable container. Store in a cool, dry place. Don't sprinkle spices into the pot from the bottle, because steam will get into the bottle and cause them to deteriorate. Discard spices if they are more than a year old fresh spices give the best flavour.grinding spices.

Whenever possible, buy whole spices and grind them yourself as needed. The flavour will be superior to ready-ground spices. You can do this with a pestle and mortar, or with a spice or coffee grinder.

Preparation

When bruising the cardamom, be careful not tosplit the pods and allow the black seeds to escape. The seeds are very bitter and are not pleasant to chew on. Just bruise the pod gently to produce a stronger flavour.

Add the yoghurt gradually, stirring betweenadditions. This will help to prevent the mixture from separating and looking curdled.

Once all the ingredients are in the pot, bring to the boil, then reduce to a very gentle simmer. Cover with a tight-fitting lid and leave to simmer very slowly for two to two-and-a-half hours.

Don't lift the lid too often, because the steam in the pot will help keep the curry moist. Stir once or twice during cooking to prevent sticking, but don't stir too much, otherwise the pieces of meat will break up. Slow and gentle cooking will ensure that the meat is tender and flavoursome

Cooking in advance

This curry can be made a day or two ahead of time and kept in the fridge. Don't add the garam masala until the day of serving. Reheat the curry, then add the garam masala just before serving.

Garam masala

Garam masala is a blend of spices that usually includes pepper, cinnamon, cloves, cardamom, cumin and coriander. It is generally added right at the end of the cooking process as the final flavouring for meat or chicken dishes.

	Cheat's Jogan Rosh Real Rogan Josh

	Tips of the day
	Tip for rogan josh Rogan josh is traditionally made with lamb, and boneless leg of lamb is best. You could also make it with chicken breasts fillets and with deboned chicken thighs, cut into cubes.