National Curry Week: Rogan Josh CurryPosted on: 26 October 2009 by Mark O'haire
The lovely colour of Rogan Josh comes from the Kashmiri dry red chillies used to prepare it.
When you read the recipe, it may seem like you will end up with a fiery dish but do not fear, these chillies have 'more bark than bite'!
- 1 kg lamb cubed
- 1/2 cup yogurt
- 2 bay leaves
- 8-10 cloves
- 1 tsp peppercorns
- 2" piece of cinnamon
- 5-6 cardamom pods
- 2 tbsps coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 2 tbsps garam masala
- 3-4 Kashmiri dry red chillies coarsely ground
- 2 tbsps garlic paste
- 2 tbsps ginger paste
- 4 tbsps vegetable/canola/sunflower cooking oil
- 2 medium-sized onions chopped fine
- 2 cups beef/ lamb stock
- 1 cup water
- Salt to taste
- 5 tbsps single cream
- Coriander leaves to garnish
- In a bowl, mix the lamb and yogurt and keep aside. This will tenderise the lamb.
the oil in a deep pan and add the whole spices (cinnamon, cardamom,
cloves, bay leaves, peppercorns). Fry till they turn slightly darker in
- 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, cumin, tumeric, Kashmiri chilly and
garam masala) and fry till the oil separates from the masala.
- Add the meat and yogurt mix to the masala and fry well.
- Add the beef stock, water and salt to taste. Cook till the gravy is reduced. Stir often. The gravy should be thick when done.
- Whisk the cream till smooth and stir it into the curry to mix well.
- Garnish with coriander leaves and serve with plain boiled rice or pulao and a vegetable side dish.
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