Rogan Josh

Name: Rogan Josh
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

19 ingredients

9 steps

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.