Video
Podcasts
Blogs
Watch Video
In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.
- Cuisine: Indian
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
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 274 Indian Restaurants.
| Restaurant | Suburb | |
| 1. | Royal India Restaurant | West Perth |
| 2. | Blue Elephant | Braddon |
| 3. | Jehangir | Mawson |
| 4. | Jewel of India | Manuka |
| 5. | Kitchen of India | Ngunnawal |
| 6. | Rama's | Pearce |
| 7. | Tandoor House | Kingston |
| 8. | Tandoor Indian Restaurant | Belconnen |
| 9. | Hanuman | Darwin |
| 10. | Keller's Swiss and Indian Restaurant | Alice Springs |
Comments (9)
Previous
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
Hot Tips
Keeping champagne fizzy
If you want to keep champagne fizzy to drink the next day try placing a silver spoon in the neck of the bottle (handle pointing into the liquid). They have been doing this for decades in France and many swear by it!
Glossary
Mulligatawny
A lightly thickened curry-flavoured meat-and-vegetable soup highly seasoned with curry and spices originating from British India. Adopted by the British and especially popular in Australia.
