Rogan Josh
This aromatic lamb curry recipe is a burst of flavors and warmth that will fill your kitchen and home with the inviting smell of Indian spices. Cooked slowly with a medley of traditional spices, the tender leg of lamb is infused with the rich, deep flavors of the sauce. The result is a delicious and comforting dish that is perfect for a cozy dinner with loved ones.
— Constant Cookbook
Ingredients
- 5 tbsp vegetable oil
- 7 black peppercorns
- 3 black cardamom
- 5 green cardamom
- 4 cloves
- 1 cinnamon
- 1 piece of mace
- 1 onion
- 750g/1½lb leg of lamb
- 6 garlic
- 2cm/¾in piece ginger
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp red chilli powder
- 2 tsp ground fennel seeds
- 1½ tsp garam masala
- , to taste salt
- 2 tomatoes, blended to a pulp in a food processor
- 3 tbsp plain yoghurt
- handful chopped fresh coriander
Instructions
- Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.
- Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.
- Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.
- Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.
- Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.
- Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.
- Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
- Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.
- Stir in the chopped coriander just before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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