Name: Rogan Josh
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt; 1 cup plain yogurt; a good pinch of saffron threads, soaked in 3 tablespoons rose water; 1 inch/2.5 cm piece of fresh gingerroot, peeled and cut into thin strips; 4 cloves; 4 tablespoons ginger and garlic purée (just take equal quantities of peeled garlic and fresh gingerroot and purée together); 1 teaspoon chili powder; 2 tablespoons brown onion paste (sauté finely diced red onions in oil until golden brown, then purée); 1 tablespoon ground almonds; 1 lb 12 oz/800 g lamb or mutton, cut into bite-size pieces; vegetable oil, for frying; 4 cardamom pods; scant ½ cup tomato paste; chopped cilantro leaves

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Ground almonds enrich this smooth gravy, in which is simmered lamb or mutton. You can buy rose water in most chemist stores.

Ingredients

1 lb 12 oz/800 g lamb or mutton, cut into bite-size pieces

Method

To make the masala, heat some oil, then add the cardamom pods and cloves and cook until they crackle. Add the rest of the masala ingredients and stir-fry for a minute or so.

Stir in the lamb and yogurt, then season with salt and stir-fry for 3-4 minutes to coat the lamb with the yogurt and masala. Add a little water and simmer gently for about 45 minutes to 1 hour, or until the lamb is

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Rogan Josh

Ingredients

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