Rogan Josh
Kashmir's deep red lamb curry, normally a slow Sunday affair, talked down to a weeknight by cutting the meat small. The colour still looks like it took three hours.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the ghee in a heavy pan over high heat and brown the lamb cubes hard for 4 minutes, turning once, then scoop them out.
Lower to medium, add the onion and cardamom and fry 3 minutes until the onion is limp and golden at the edges.
Stir in the ginger-garlic paste, chilli powder, fennel and ground ginger for 45 seconds, then kill the heat for a moment and whisk in the yoghurt a spoonful at a time so it does not curdle.
Return the lamb with the salt and 150ml water, bring to a lively simmer and cook uncovered for 9 to 10 minutes, stirring now and then.
Check a cube: diced lamb must be cooked right through with no rawness in the middle, and the sauce should be glossy and rust red. Add a splash of water if it tightens too far.
Rest 2 minutes off the heat, then fish out the cardamom pods if you would rather not bite one.
Read all that and thought “absolutely not”?
Completely fair. Rogan Josh is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.