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Rogan Jaush
- Difficulty
Easy
By Merry White
Published 1974
This simple but delicious lamb curry is also called “color-passion curry.” Make it hot, and add green peppers 10 minutes before the end if you like. For this it’s best to grind your own spices, either in a pepper grinder, or with a mortar and pestle, or, for large amounts, in a blender.
Ingredients
Method
Heat the butter in a heavy casserole. Brown the onion to an even dark brown, but do not let it burn.
Add the lamb, pushing the onion to the sides. Add the chilies (or cayenne), salt, yogurt, coriander, cumin, ginger, and turmeric. Crush the tomatoes onto the meat and cover closely. Let the meat cook at a very low simmer until the liquid is reduced. If the liquid has not reduced after 45
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