Rogan Josh

Submitted by Terese

"A kashmiri specialty. Can be made a day ahead."

 

• Ready In: 2hrs 20mins
• Ingredients: 19
• Serves: 6

ingredients

• 1 kg diced lamb
• 250 ml yogurt
• 1 tablespoon malt vinegar
• 4 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 2 tablespoons ghee
• 4 cardamom pods, bruised
• 3 cloves
• 1 cinnamon stick
• 2 medium onions, finely chopped (300g)
• 3 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground fennel
• 1 1⁄2 teaspoons sweet paprika
• 3⁄4 teaspoon chili powder
• 125 ml chicken stock
• 1 teaspoon garam masala
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped fresh mint leaves

directions

1. Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
2. Cover, refrigerate 3 hours or overnight.
3. Heat ghee in large pan, add whole spices, cook, stirring until fragrant.
4. Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
5. Add ground spices, cook stirring until fragrant.
6. Add lamb mixture, stir to coat in spice mixture.
7. Add stock; simmer, covered, for 1 1/2 hours.
8. Remove cover; simmer about 30 minutes or until lamb is tender.
9. just before serving, stir in garam masala and fresh herbs; heat through.

Reviews

[Mia in Germany]

I love Rogan Josh, and this is a recipe I haven't tried before. It's different from what I used to make before, but we loved it, it's fabulous. Thanks for posting!

 

[Monzeeki]

i am a curry addict and this definately hit the spot. thanks!

 

[islandgirl77551]

Very good! I used beef instead of lamb, because I couldn't find good lamb at a decent price. I served it over basmati rice. It tasted great and the house smelled wonderful while it was cooking.

 

[JustJanS]

We ate this for our dinner last night with Cauliflower and Tomato Curry #59202 and steamed rice. I only had 300g diced lamb, which I marinaded for the minimum 3 hours. Then I made a half recipe of sauce, and 1/2 hour before serving, I threw in a can of garbazos to bulk the curry out a bit. This was pretty close to a 5 but we are hard markers of curries as we eat so many of them