sharing recipes from one generation to the next
We’ve all heard of Rogan Josh, many of us have eaten Rogan Josh, and some of you may have made it at home using a commercial curry paste, but this recipe will reset you expectations about Rogan Josh. The downside, (always a downside) is you need to plan ahead. It requires a good 8 hours to marinate the meat, an hour to cook, then it’s best to chill Rogan Josh overnight before skimming, reheating and serving. I served it as part of a curry feast with potatoes and peas (what else does an Aussie serve with lamb?) coriander and mint chutney, a tomato salad, steamed basmati rice.
8 cloves garlic
6cm piece of root ginger
2 teaspoons ground cumin
1 teaspoon crushed red chillis
2 teaspoons paprika
2 teaspoons ground coriander seed
1 kg diced lamb shoulder
2 tablespoon grapeseed oil
6 cardamom pods
2 India bay leaves
8cm cinnamon stick
¾ thick natural yoghurt
Pinch saffron soaked in 2 tablespoon milk
1 teaspoon garam masala
In a processor jug, blitz the garlic, ginger, and ground spices. Massage the marinade through the diced meat then rest overnight in the fridge.
Heat a large covered pan, add the oil, then the whole spices and sauté for a few minutes. Add the meat cook for 5 minutes. Add ½ cup of water, cover and simmer for 1 hour. Keep a check on the moisture in the pan, you may need to add more water, though the liquid needs to reduce almost completely.
At this point the curry and be chilled for the flavour to develop. Before reheating, remove the solidified fat from the surface. Gently warm the curry back to boiling point, add the yoghurt and saffron, reheat without boiling, then stir in the garam masala.