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Since being married I rarely cook (my wife runs the household and is a far, far better cook than I could ever hope to be), but every winter when it's time for a good Rogan Josh you'll find me in the kitchen. Goes great with basmati rice. Can be eaten on the same day, but flavours develop a lot more if eaten on the following or 3rd day (store covered in fridge).
What (for best results use fresh spices only):
1kg diced lamb
250ml yoghurt
1 tablespoon malt vinegar
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons ghee (butter will do)
4 cardamon pods, bruised
3 cloves
1 cinnamon stick
2 medium onions, finely chopped
3 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground fennel
1.5 teaspoons sweet paprika
3/4 teaspoon chili powder
125ml chicken stock
1 teaspoon garam masala
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
How:
Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl.
Mix well, cover and refrigerate for 3 hours or overnight
Heat ghee/ butter in a large pan, add whole spices, cook stirring until fragrant
Add onions, remaining garlic and ginger.
Cook, stirring until onions are lightly browned
Add ground spices
Cook, stirring until fragrant
Add lamb mixture, stir to coat in spice mixture
Add stock, simmer covered for 1.5 hours
Remove cover, simmer for about 30mins or until lamb is tender
Just before serving, stir in garam masala and fresh herbs
Heat through
What (for best results use fresh spices only):
1kg diced lamb
250ml yoghurt
1 tablespoon malt vinegar
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons ghee (butter will do)
4 cardamon pods, bruised
3 cloves
1 cinnamon stick
2 medium onions, finely chopped
3 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground fennel
1.5 teaspoons sweet paprika
3/4 teaspoon chili powder
125ml chicken stock
1 teaspoon garam masala
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
How:
Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl.
Mix well, cover and refrigerate for 3 hours or overnight
Heat ghee/ butter in a large pan, add whole spices, cook stirring until fragrant
Add onions, remaining garlic and ginger.
Cook, stirring until onions are lightly browned
Add ground spices
Cook, stirring until fragrant
Add lamb mixture, stir to coat in spice mixture
Add stock, simmer covered for 1.5 hours
Remove cover, simmer for about 30mins or until lamb is tender
Just before serving, stir in garam masala and fresh herbs
Heat through
