Rogan Josh

⇐ Recipes from cookery books

Far better with shoulder of lamb, but can use beef.

Ingredients

meat

10 tbsp vegetable oil

900g boned meat, cut into 2.5cm cubes - lamb shoulder is best, but a stewing beef such as chuck is fine

for whole spices to fry first

10 whole green cardamom pods

2 bay leaves

6 cloves

10 peppercorns

2.5cm stick cinnamon

onions

200g onion - peeled and finely chopped

for ginger/garlic paste

2 thumb sized pieces of fresh ginger, peeled and coarsely chopped

8 cloves garlic - peeled

4 tbsp water

ground spices to add

1 tsp ground coriander

2 tsp ground cumin

4 tsp paprika

¼ - 1 tsp cayenne or chilli powder

1½ tsp salt

liquids

6 tbsp plain greek yogurt

water

to finish

¼ tsp garam masala

freshly ground pepper

Method

1. Heat the oil in a wide heavy based pan over medium high heat. Brown the meat cubes in batches and set to one side
2. Put the bay leaves, cardomom, cloves, and peppercorns in the same hot oil. Wait till the cloves swell and the bay leaves start to colour - only seconds.
3. Add the onions and fry for 5 minutes or longer. The should be a medium brown colour - almost starting to burn
4. Add the ginger/garlic paste and fry for 30 seconds
5. Add the ground spices and fry for 30 seconds
6. Add the meat and juices - 30 seconds
7. Add 1 tbsp of yoghurt and fry stirring for 30 seconds. Add more yogurt a tbsp at a time and fry and incorporate to stop it from splitting
8. Stir and fry for another 3-4 minutes
9. Add 250ml water (half as much again if using beef), bring to a boil and scrape all the brown bits from bottom and side of pan into the liquid. Cover and turn heat to low for about an hour if cooking lamb, two if using beef. Alternatively bake in 180 ℃ oven for same time
10. When meat is tender, increase heat and boil off some of the remaining liquid until you have a thick reddish brown sauce
11. Sprinkle with garam masala and black pepper

Indian Cookery Madhur Jaffrey

curry

indian