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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Lamb or mutton is simmered in a smooth gravy that is enriched with ground almonds.

Ingredients

  • vegetable oil, for frying
  • 800 g/ lb lamb or mutton, cut into bite-sized morsels
  • 1 cup yoghurt
  • salt
  • ½ cup tomato purée
  • 1 tablespoon ground almonds

    Method

    1. To make the masala, heat some oil, add the cardamom pods and cloves and fry until they crackle. Add the rest of the masala ingredients and stir-fry for a minute or two.
    2. Stir in the lamb and the yoghurt, season with salt and stir-fry for 3 or 4 minutes so that the meat is well covered with the masala and yoghurt. Add a little water and simmer gently until the lamb is almost tender.
    3. Mix in the tomato purée and continue cooking until you have reduced the liquid by about one third. Stir in the ground almonds.
    4. Finally, garnish with chopped coriander leaves and the ginger julienne, sprinkle the saffron and rosewater over the top and serve.