Rogan Josh



Ingredients 25
Servings 6
Time 25 minutes

Ingredients

  • 30
    ml
    butter
  • 800
    g
    lamb cubes, cut from the leg
  • 3
    bay leaves
  • 2
    cardomom pods, bruised
  • 4
    cloves
  • 6
    black peppercorns
  • 5
    ml
    cumin seeds
  • 2
    sticks cinnamon
  • CURRY PASTE
  • 1
    onion, grated
  • 6
    garlic cloves, crushed
  • 10
    ml
    ground coriander
  • 1
    ml
    fennel seeds
  • 15
    ml
    grated fresh ginger
  • 5
    ml
    chilli powder
  • 5
    ml
    parprika
  • 5
    ml
    ground turmeric
  • 5
    ml
    garam masala
  • TOMATO SAUCE
  • 30
    ml
    butter
  • 1
    large onion, chopped
  • 4
    cardomom pods, bruised
  • 100
    ml
    tomato puree
  • 250
    ml
    natural yoghurt
  • salt and pepper to taste
 

Method

3 hours
 
1Heat half the butter in a large saucepan and fry half the lamb with half the spices until browned. Remove from the pan and repeat with remaining ingredients. Set aside.
2 Curry paste
Grind all the curry paste ingredients (except the garam masala) with a pestle and mortar or stir together. You could also blend all the ingredients in a food processor to make a paste.
3 Tomato sauce
Heat the butter in a saucepan and add the onion and cardamom. Stir over medium heat until golden.
4 Add the tomato purée and then the yoghurt, salt and pepper, a spoonful at a time, stirring well after each addition.
5 Add the curry paste and simmer for five minutes.
6 Add the lamb, bay leaves and whole spices to the pan. Add 600ml hot water to the mixture, cover and leave to simmer for 2½ hours until the lamb is very tender.
Sprinkle with garam masala, stir well and season with salt and pepper to taste.
Serve with fragrant rice and sprinkle with freshly chopped coriander.
 

Read more on: slow cook  |  lamb
 

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