Rogan Josh
a crowd favourite indian curry
Ingredients
- 3½ Tbsp ghee substitute butter
- 1 cinnamon stick
- 6 green cardamom pods lightly bruised
- 4 cloves
- 1 large onion finely chopped
- 3 cloves garlic finely minced
- 1 Tbsp ginger finely grated
- 5 Tbsp tomato puree
- 1 tsp salt
- 750 grams boneless lamb shoulder cut into 3cm cubes
- 1½ cups chicken stock salt reduced if possible
SPICES
- 2 Tbsp paprika normal or sweet
- ¾ tsp chilli powder or to taste
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- ¼ tsp nutmeg
- 1 tsp garam marsala
- ½ tsp fennel powder
FINISHES
- ½ tsp extra garam masala
- ½ tsp extra fennel powder
SERVING/GARNISH
- ½ cup plain yoghurt (125g) Greek yogurt fine
- Chopped coriander leaves finely shredded ginger, yogurt
- Basmati rice
Instructions
- Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
- Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- Add the garlic and ginger, cook for another minute.
- Stir in the Spices, cook for 30 seconds.
- Mix in the tomato puree and salt, then add stock and mix.
- Add lamb, stir, bring to simmer.
- Place lid on and adjust heat to low or medium low so it’s simmering gently.
- Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender – use 2 forks to check, it should pry apart pretty easily.
- Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) – lamb should be very tender by this stage.
- Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
- Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan – No Yeast Flatbread