Name: Lamb Rogan Josh
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tsp finely grated garlic or garlic paste; 1 heaped tsp fennel seeds; 6 tbsp vegetable or rapeseed oil; ½ tsp Kashmiri chilli powder (less if you are using a different chilli powder); 6 green cardamom pods, seeds only; 1 tsp cumin seeds; 2 Indian bay leaves; 1 tsp paprika; 1 tsp tomato purée; 1 kg lamb neck fillet, cut into bite-size pieces; 2 tsp finely grated fresh ginger or ginger paste; 5 medium-size tomatoes, finely diced; 1 tsp salt, or to taste; 2 tsp ground coriander; Fresh coriander leaves, to serve; 600 ml vegetable stock; 7.5 cm (3 inches) cinnamon stick or bark; 4 cloves; 3 tbsp yoghurt (optional); 2-3 white onions, finely chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This aromatic North Indian lamb curry was introduced to Kashmir by the Mughals and remains hugely popular. Made with either lamb or goat, it contains warming spices which are flavoursome, but not hot. Traditionally dried cockscomb flower, known as amaranth, combined with a little Kashmiri chilli powder, gave the dish a deep red colour. As amaranth is hard to source, my version uses a little paprika combined with Kashmiri chilli powder that works well as a substitute. It is great cooked in a