Indian Cuisine

Rogan josh

Cuisine: Indian Created by Kumar Mahadevan

This is a famous Kashmiri dish and it's something that everyone loves as the lamb becomes so meltingly tender and the spices smell so enticing as you’re cooking them. It's easy to make at home if you have all of the ingredients ready before you start. I use the same weight in onions as the meat – so 1kg meat to 1kg onions. The choice of pan is also very important – you need the ingredients to sit ¼ the height of the pan, so it's quite deep and it should have a heavy base to retain temperature.

Ingredients

¼ cup vegetable oil
3 bay leaves
2 tsp whole cloves
3 black cardamom
1 tbsp green cardamom
1 piece cassia bark
1 tsp fennel seeds
4 small dried chillies
1kg red onions, sliced
½ tsp salt
1 tsp turmeric
1 tsp chilli powder
3 tsp ground coriander
2 tsp fresh ginger paste
2 tsp fresh garlic paste
1 tbsp chilli puree
2 tomatoes, chopped
1 tbsp tomato puree
1 kg cubed lamb leg or shoulder
2 tbsp chopped coriander leaves
Tomato wedge, julienned ginger and coriander sprig, to serve

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Preparation

Heat enough oil to cover the base of the pan until almost smoking. Add bay leaves, cloves, black and green cardamom, cassia bark, fennel seeds and dried chillies. The black cardamom is the most fun – it always explodes and all those flavours go into the oil. Then the onions and some salt so the onions caramelise faster…you need them brown and sweet for Rogan Josh.

While the onions are cooking, measure out the powdered spices. Add the ginger and garlic pastes to the pan then the powdered spices. Stir in chilli puree and a little water to stop the spices from burning. Add tomato and tomato puree and a good pinch of salt and stir well to combine.

Now turn the heat up high to add the meat. You want to sear the meat. Stir well so that all of the meat pieces are coated. Add a little more water.

Cover with a lid and cook for 35-40 minutes.

Just before serving add the chopped coriander, but don't cook it.

Garnish with tomato, ginger and coriander.

Indian Restaurants

Displaying 10 of 715 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 2012 01:16 AEST

Andrea

Melbourne

Perfect!

I cooked this for about 4 hours. Amazing flavours!!

18 Aug 2011 06:20 AEST

Croydon Park

YUM

Tastes fantastic.

12 Feb 2011 05:13 AEST

Sam Jones

Sydney

Not really rogan josh

here is a more authentic recipe http://www.khanakhazana.com/recipes/view.aspx?id=1240

12 Feb 2011 05:07 AEST

Sam Jones

Sydney

Not really rogan josh

The chef has shown the recipe for a traditional indian curry rather than rogan josh which has yoghurt in it and prepared on low heat over a couple of hours. This is still a great curry but certainly should not be passed as rogan josh especially by a celebrated chef

26 Jan 2011 04:07 AEST

Josh Rogan

Parramatta

Best Curry

Curry was fantastic. I made it several times and it is fresh and easy. My wife has very sensitive stomac, so she did not spend as much time on the bathroom as other curries either. This was really a delight.

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!

16 Aug 2009 12:29 AEST

Taniya

lakemba

confused

Rogan josh recipe has yoghurt...how come it has no yoghurt??

16 Aug 2009 12:29 AEST

Taniya

lakemba

confused

Rogan josh recipe has yoghurt...how come it has no yoghurt??

04 Jul 2009 01:13 AEST

Sally

Blackburn

Disappointed

I took the advice to use half the amount of cloves, but they were still incredibly over-powering, and the overall flavour of the dish wasn't great either. Very disappointed given the great feedback.

19 Apr 2009 06:17 AEST

Vivyan

Amman, Jordan

Great!

I wanted to give it 5 stars, but something must be funny with my computer. But it's definitely a 5 star recipe! I've been looking for a good Rogan Josh recipe for a long time now -- nothing I had found made either my husband or myself go "wow!" This recipe changed that all. It's absolutely perfect, although I agree with the comment that says the cloves are a bit heavy -- I'd only put in half of what it calls for. Other than that -- absolutely stunning recipe and I am SO thankful I found it!

17 Mar 2009 08:13 AEST

Glen

North Perth

Great

Great recipe, the mix of spices is wonderful. It was bettert than many I have eaten at resturants. The only thing I'd say is that it's a bit heavy on the cloves, the clove taste and aroma tended to dominate the dish a bit. Next time I'd use half to two thirds the amount of whole cloves.

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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