Rogan Josh
Ingredients
- 700g lamb- cubed
- 1/2 cup yogurt
- 4 tbsp vegetable oil
- 2" piece of cinnamon
- 1 tsp cardamom seeds
- 8-10 cloves
- 2 bay leaves
- 1 tsp peppercorns
- 2 onions- diced
- 2 tbsps garlic paste
- 1 tsp cumin powder
- 1/4 tsp curry powder
- 2 tsps coriander powder
- 1 tsp ground turmeric
- 3-4 fresh chillies coarsely ground
- 2 tsps garam masala
- 5 tsps single cream
- Coriander leaves to garnish
- Salt to taste
Method
• Mix the lamb and yogurt together and set aside- this will tenderise the meat.
• Heat the oil in a deep pan and add the whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns). Fry till they turn slightly darker in colour and the room is full of the smell of spices… do not burn!
• Now add the onions and fry till they turn light golden.
• Add the ginger and garlic pastes and fry for a minute.
• Add the powdered spices (coriander, curry, cumin, turmeric, Kashmiri chilli and garam masala) and fry until you begin to see the oil separate from the masala.
• Now add the meat and yogurt mix to the masala and brown. Add the beef stock, water and season to taste.
• Cook till the sauce has thickened and reduced, stirring often to prevent it from sticking.
• Whisk the cream until smooth but not thick and stir it into the curry combining well.
• Garnish with coriander leaves and serve with plain rice.
