Cooking the sauce down to a paste, before adding water, is what adds huge flavour to this curry.
Rogan josh is a common curry in Indian cuisine. You will find most families have their own recipe, and now you can add this lamb version to your repertoire. The lamb is wonderfully tender, and melts in your mouth.
- 2 tbsp vegetable oil
- 1 dried curry leaf
- 1 cinnamon stick
- 1 clove
- 1 green cardamom pod
- 1 black cardamom pod
- 1 red onion, chopped
- 8 garlic cloves
- 1 piece ginger
- 1 tomato, chopped
- ½ tsp turmeric
- 2 tsp red chilli powder, or to taste
- 3 tsp ground coriander
- 1 tsp ground cumin
- 1 kg lamb, chopped
- 2 tsp salt
- 1 tsp kashmiri chilli powder
- coriander leaves
- garam masala, to taste
- tomato slices, sliced chilli or julienned ginger to garnish, optional
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.
- Heat oil in a large saucepan over medium heat. Add curry leaf, cinnamon stick, clove and cardamom pods. Cook, stirring, for 3 minutes, or until fragrant.
- Add onion to pan and cook for 5 minutes, or until coloured.
- Process garlic and ginger. Add 3 tsp of mixture to pan. Stir to combine.
- Add tomato, turmeric and 2 cups water, Stir to combine.
- Add red chili powder, ground coriander and ground cumin. Stir to combine.
- Add lamb pieces and salt. Cook for 5–10 minutes, or until liquid thickens to a paste.
- Add enough water to pan to cover the meat. Bring to the boil.
- Add kashmiri chilli and stir to combine. Cover with a lid and cook for 30 minutes.
- Add garam masala to taste, and fresh coriander. Serve.