Rogan Josh

Name: Rogan Josh
Yield: Serves 4
Ingredients: 900 g/2 lb mutton chops (and 450 g/1 lb mutton bones, if you can get them); 2 teaspoons sea salt; 450 g/1 lb shallots, finely chopped; 6 clove garlic, finely chopped; 6 green cardamom pods, crushed; 2 black cardamom pods, crushed; 150 g/5 oz Greek yogurt; 1 tablespoon Kashmiri chilli powder; 1 tablespoon paprika 4 tablespoons sunflower oil; small handful of coriander, roughly chopped, to serve; boiled basmati rice, to serve; 1 teaspoon ground ginger; 4 bay leaves; 1 teaspoon grated nutmeg; 1 teaspoon ground coriander; 2 teaspoons fennel powder; large pinch of saffron strands

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This is a recipe from my friend Bill, a man whose love for India matches mine for Mexico and Thailand. I’ve travelled the globe with him on many occasions, and he’s a trencherman in the truest form. Anyway, his take on the classic Kashmiri dish is wonderful. When buying mutton, ask for a wether (adolescent sheep) rather than an old boiler. The flavour is there but not overwhelming.