Rogan Josh

I obtained this recipe from a colleague who made it once for me, as it was excellent. I have a photocopy from his cookbook (see the download below), but I regret that I do not know the name of the book to give it credit here.

For some information on the origins of this dish, take a look at this site!

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Rogan Josh

A tasty UK-Indian recipe which makes a nice introduction to curries for those who are still testing the water with their toes!

Prep Time2 hours hrs

Cook Time1 hour hr 15 minutes mins

Total Time3 hours hrs 15 minutes mins

Course: Entrée, Main

Cuisine: Indian, UK

Keyword: curry, lamb

Servings: 6 servings

Calories: 354kcal

Equipment

• Measuring cups and spoons
• Large bowl
• Electric frying pan

Ingredients

• 8 cloves garlic crushed, minced, or chopped
• 6 cm piece of ginger (2¼") grated
• 2 tsp ground cumin
• 1 tsp Kashmiri chilli powder or other mild chilli powder
• 2 tsp paprika
• 2 tsp ground coriander
• 1 kg lamb leg or shoulder (2 lb 4 oz) boneless, cut into 3 cm (1") cubes
• 15 tsp ghee or vegetable oil
• 1 medium onion finely chopped
• 6 pods green cardamom 4
• 4 cloves
• 2 Indian (cassia, tej patta) bay leaves
• 8 cm cinammon stick (3")
• 200 ml yoghurt (¾ cup) thick plain
• 4 strands saffron mixed with 6 tsp milk
• ¼ tsp garam masala

Instructions

• Mix garlic, ginger, cumin, chilli powder, paprika, and coriander in a large bowl. Add the meat and stir thoroughly to coat the meat evenly. Cover and marinate for 2 hours or overnight in the refrigerator.
• Heat the ghee in the pan over low heat. Add the onion and cook about 10 minutes or until lightly brown; remove from pan.
• Ad cardamom pods, cloves, bay leaves, and cinnamon to the pan and fry lightly for 1 minute. Increase the heat to high, add the meat and onion, and fry, mixing well, for 2 minutes.
• Stir well, reduce the heat to low, cover, and cook for 15 minutes. Uncover and fry for another 3 minutes or until the meat is quite dry.
• Add 100 ml (½ cup) water, cover, and cook for 5–7 minutes, until water has evaporated and the oil separates out and floats on the surface.
• Fry another 1–2 minutes, then add 250 ml (1 cup) water. Cover and cook for 40–50 minutes, gently simmering until meat is tender; the liquid will reduce considerably.
• Stir in the yoghurt when the meat is almost tender, taking care not to allow the meat to stick to the pan. Add saffron/milk mixture. Sir a few times to integrate the saffron.
• Remove from heat and sprinkle with garam masala.

Notes

1. Kashmiri is a mild but highly coloured chilli powder. If none is available, feel free to substitute.
2. The ghee here is clarified butter, but vegetable ghee or butter can be used as well.
3. Indian bay leaves have a different flavour from the laurel leaves typically used in the West, but if there are none to hand, ….
4. Saffron is a nice touch, but not altogether essential.

Header image credit