Rogan Josh

Name: Rogan Josh
Yield: Serves 6
Cuisine: India
Ingredients: ¼ teaspoon garam masala; 4 strands saffron, mixed with 2 tablespoons milk; 6 cardamom pods; 1 onion, finely chopped; 5 tablespoons ghee or oil; 185 ml (¾ cup) thick plain yoghurt; 8 cm (3 inch) cinnamon stick; 2 Indian bay leaves (cassia leaves); 4 cloves; 2 teaspoons ground cumin; 1 teaspoon Kashmiri chilli powder; 8 garlic cloves, crushed; 6 cm (2½ inch) piece of ginger, grated; 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 3 cm (1 ¼ inch) cubes; 2 teaspoons paprika; 2 teaspoons ground coriander

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

There are many curry pastes available for making this classic. However, nothing compares with a version made with freshly ground spices. The colour comes from the chilli powder and paprika. In kashmir, red cockscomb flowers are traditionally used for colour.

Ingredients

8 garlic cloves, crushed
6 cm (2½ inch) piece of ginger

Asia
India
Stew
Main course
Spicy
Gluten-free

Method

Mix the garlic, ginger, cumin, chilli powder, paprika and coriander in a large bowl. Add the meat and stir thoroughly to coat the meat cubes well. Cover and marinate for at least 2 hours, or overnight, in the fridge.

Heat the ghee or oil in a karhai or casserole over low heat. Add the onion and cook for about 10 minutes, or until the onion is lightly browned. Remove from the pan.