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Rogan josh recipe
Created by Kumar Mahadevan
- Cuisine: Indian
- Prep Time: 25 min(s)
- Cook Time: 1 hr(s)
- Serves 4–6
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 oil3 - 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: mediumHeat 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.
If you enjoyed this Rogan josh recipe then browse more Indian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Indian Restaurants
Displaying 10 of 717 Indian Restaurants.
| Restaurant | Book Online | 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 |
Comments (17)
Previous
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!
Agree(2 people agree)
Disagree(0 people disagree)
01 May 2013 08:03 AEST
Jude
DeerPark
08 Dec 2012 10:20 AEST
dips
great
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
02 Aug 2012 06:12 AEST
Raj
Bangalore
30 May 2012 01:00 AEST
Lily
Brisbane
19 May 2012 01:16 AEST
Andrea
Melbourne
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