One of the most popular curries of all, Rogan Josh basically means ‘red meat’ and the colour comes from the liberal use of tomatoes along with paprika and chilli powder. It also features whole aromatic spices including cinnamon, cloves and cardamom. It originates in Kashmir, in the north of India, and is a slow-cooked dish which enables all the flavours involved to mix together and become one. It is not a hot curry, so can be enjoyed by those who do not like too much chilli involved. Some recipes include yoghurt and even cream, but we prefer it neat! It is best made with lamb or mutton, but beef works very well too.
01.
Ingredients
500 g Lamb shoulder, cut into large chunks
1 Large Onion, chopped
4 Cloves Garlic, minced
1in Fresh Ginger, minced
4 Large Tomatoes, chopped
1 Cinnamon stick, snapped in half
1tsp Cloves
6 Green Cardamom pods, split
5 tsp Rogan Josh Curry Blend
3 Dried Kashmiri Chillies
2 tsp Garam Masala
1 tbsp Tomato Puree
02.
Method
- Heat some ghee or coconut oil in a heavy pan, then add the onion, garlic, ginger and tomato. Sautee for 15-20 mins, until the mixture cooks down and has a lovely colour.
- Now add the whole spices, and cook for another few minutes before adding the Rogan Josh blend. Stir well to incorporate the curry powder and keep cooking for another few minutes.
- Now add the lamb, and stir well to make sure the meat is completely covered with the spices. Finally add the tomato puree, then enough water to cover the meat.
- Let the curry simmer away for 90 mins (longer won’t hurt). 15 mins before the end of cooking time, add the Garam Masala and stir well. The sauce should be thick, and the meat deliciously tender.
