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Real Rogan Josh

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 19
Servings 8


  • oil for frying
  • 1 onion, chopped
  • 2 tbsp garlic and ginger purée (or purée 1 tbsp each ginger and garlic with some oil)
  • 4 bay leaves
  • 6 black peppercorns
  • 8 green cardamom pods
  • 2 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 or 4 cloves garlic
  • 1 tsp chilli powder (cayenne)
  • 1 tbsp garam masala
  • 1,8 kg stewing lamb
  • 20 curry leaves
  • 1,2 litres lamb stock made with 2 cubes
  • 1/2 cup tomato paste
  • 1 tbsp brown sugar
  • 1 cup yoghurt
  • 2 tbsp ground almonds
  • garam masala and coriander to serve


Heat oil in a pot and sauté onions for two minutes.
Add all the spices and sauté until aromatic.
Add a dash of water as things start to stick.
Stir in lamb and toss to coat with spices.
Add curry leaves, stock, tomato paste and sugar.Reduce heat, cover and simmer gently for about 1 1/2 hours.
Remove lid and simmer for a further 30 minutes.
Stir in yoghurt and ground almonds to mix well.
Just before serving sprinkle with garam masala and coriander.
Serve topped with basmati rice and sambals.
Cook's note:
This curry is best eaten the day after cooking.

Read more on: sauté  |  lamb

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