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Rogan josh
Kumar Mahadevan's recipe for this famous Kashmiri Indian lamb curry is a winner. The lamb becomes meltingly tender and the spices smell enticing as you’re cooking them. The choice of saucepan is very important – the ingredients should fill no more than a quarter of its depth, so you need quite a deep pan with a heavy base to retain an even temperature.
Ingredients
3 tbsp - vegetable oil
3 - bay leaves
2 tsp - cloves
3 - brown cardamom pods
1 tbsp - green cardamom pods
piece of cassia bark
1 tsp - fennel seeds
4 - small dried chillies
1 kg - red onions, sliced
salt
½ tbsp - crushed ginger
½ tbsp - crushed garlic
1 tsp - turmeric
1 tsp - chilli powder
3 tsp - ground coriander
1 tbsp - crushed fresh chilli
2 - tomatoes, chopped
1 tbsp - tomato puree
1 kg - cubed lamb (from a leg or shoulder)
2 tbsp - chopped coriander leaves
tomato wedges and coriander sprigs, to garnish
Preparation
Level of difficulty: medium
Heat the oil in a large, heavy-based saucepan until almost smoking. Add the bay leaves, cloves, brown and green cardamom pods, cassia, fennel seeds and dried chillies and cook until sizzling (the brown cardamom is the most fun – it always explodes and all its flavours go into the oil). Add the onion and ½ teaspoon of salt and fry until the onion is brown and sweet.
Stir in the crushed ginger and garlic and then the turmeric, chilli powder and ground coriander. Stir in the crushed fresh chilli and add a little water to stop the spices from burning. Add the tomato, tomato puree and a good pinch of salt and stir well to combine. Turn the heat up to high and add the meat, searing all over and coating in the flavours. Add a little more water. Cover with a lid and cook for 35–40 minutes.
Remove from the heat and add the chopped coriander. Garnish with tomato wedges, julienned ginger and coriander sprigs.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Stir in the crushed ginger and garlic and then the turmeric, chilli powder and ground coriander. Stir in the crushed fresh chilli and add a little water to stop the spices from burning. Add the tomato, tomato puree and a good pinch of salt and stir well to combine. Turn the heat up to high and add the meat, searing all over and coating in the flavours. Add a little more water. Cover with a lid and cook for 35–40 minutes.
Remove from the heat and add the chopped coriander. Garnish with tomato wedges, julienned ginger and coriander sprigs.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Indian Restaurants
Displaying 10 of 717 Indian Restaurants.
| Restaurant | Suburb | |
| 1. | Royal India Restaurant | West Perth |
| 2. | Gopal's Vegetarian Restaurant | Melbourne |
| 3. | Jehangir | Mawson |
| 4. | Jewel of India | Manuka |
| 5. | Rama's | Pearce |
| 6. | Tandoor House | Kingston |
| 7. | Tandoor Indian Restaurant | Belconnen |
| 8. | Hanuman | Darwin |
| 9. | Keller's Swiss and Indian Restaurant | Alice Springs |
| 10. | Taste of Asia | North Hobart |
19 May 2013 04:19 AEST
Davo
The Ponds
So Tasty
I used lamb chops. I cut off the excess fat and browned first. I also cooked for two and a half hours so the lamb was falling off the bone when ready to serve. Other than these changes I kept to the recipe. This curry is very tasty and the house smells fantastic. I also cooked my wife a vegetarian version. This dish will become a regular. Thanks very much!
01 May 2013 08:03 AEST
Jude
DeerPark
Job Well Done
Enjoyed the Video. It was simple and Precise.
To cook the Lamb soft, I used pressure cooker instead. The whole process took less than 25 minutes.
Meat is tender, moist and curry is fantastic.
Keep the good work SBS
08 Dec 2012 10:20 AEST
dips
great
good dish
nice recipe....come out very well, wanna try more chef's recipes...i regular watch food safari its superb.....gud job chef..
27 Nov 2012 10:02 AEST
SmokyMcPot
Brisbane
Fantastic recipe
Great recipe! Made 1/2 the amount, was fantastic. To the haters..... Grow a brain! I served with a generous dollop of yoghurt, but if you want the yoghurt in the dish... PUT IT IN!!!
Anyway I love Food Safari, another amazing recipe - Thanks Kumar!
05 Oct 2012 08:56 AEST
Ash
Homebush west
Nice one
This is very good recipe for rogan josh. Or any other curry for Indian taste.
02 Aug 2012 06:12 AEST
Raj
Bangalore
Gravy to Biryani...
This can also become Biryani....Get all the ingredients in Powder and Paste form then mix it with your choice of meat and layer it with Rice......There u go....the R J Biryani......
30 May 2012 01:00 AEST
Lily
Brisbane
People are ignorant
This Rogan Josh is amazing, the people who are saying it isn't Rogan Josh obviously don't realise that different parts of India make the dish differently.
19 May 2012 01:16 AEST
Andrea
Melbourne
Perfect!
I cooked this for about 4 hours. Amazing flavours!!
18 Aug 2011 06:20 AEST
TC
Croydon Park
YUM
Tastes fantastic.
05 Oct 2010 05:17 AEST
Metasynaptic
Canberra
Great recipe
I prepared this dish with goat instead of lamb. I doubled the garlic and ginger. In addition, I cooked the meal for over 2 hours, to slow cook the goat to jaw dropping deliciousness.
When I prepared this, my Indian workmate said this was easily as good as a resteraunt dish. He added that to be authentic, it would need more salt and oil.
I liked this recipe because of red onions and the spices used from scratch. I had been wanting to make a curry like this without using cheat jars
24 Jul 2010 01:10 AEST
Shady
Sydney
Nice
I have cooked this recipe several times. My wife absolutely loves it. The cloves are a little over-powering (I would recommend using less) otherwise well balanced curry. I made last week with goat meat (including the bone) and it tasted fab! Thanks Maeve and Chef Kumar!
11 May 2010 01:39 AEST
Marti
Avoca Beach
Five Stars
Easy and absolutely delicious
06 Mar 2010 08:22 AEST
Doove
Cootharaba
Fantastic
Saturday night, curry night!....we have this RJ on a regular basis, refine to your taste.
I extract the cardamon seeds from the pods before cooking, same result but with no surprises, careful not to burn the spices.
Substitute Cassia Bark for Cinnamon sticks if you can't get it.
For the chilli, garlic & ginger paste/puree, I use the 'Gourmet Garden' brand tubes you find in Woolies Fruit & Vege section.
For the tomato puree I use 1 sachet of tomato paste.
Everything else, don't change it.
05 Nov 2009 01:17 AEST
Tatiana
Melbourne
Brilliant
The best curry I have ever made! ... watching the chef's timing of the spices has emancipated me .. and I did it with roo!
10 Feb 2009 08:04 AEST
Harshad
Toongabbie
Top recipe!!
Great recipe! I actually tried it minus the Chilli puree (because the kids probably could not have handled it ) and it was simply too good. I made it whilst out camping, in a Cast Iron pot and lid over coals and campfire - slow cooking. The mistake I made was to be modest and let everyone else have go at the pot first - they left very little for me!!!
01 Feb 2009 09:36 AEST
A Grixti
Belair Adelaide
A delight for the taste buds.
From the wonderful smell while it?s cooking to the table; a first class recipe
20 Nov 2008 12:44 AEST
Sarah
North Perth
yummmm
That looks sooo good, can't wait to try it out!
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