How To Make A Traditional Rogan Josh

How To Make A Traditional Rogan Josh

Quite often in the cool months of the winter I feel like making a lamb curry that will warm our tummies, taste delicious and provide a healthy dinner for the whole family. I found an easy Kashmiri curry called Rogan Josh, that is made up of fresh ingredients such as lamb and coriander that is combined with some exquisite Indian spices to make it taste ever so tantalising.

I love the simplicity of this dish and find it to be a low fat Indian curry that only takes around 20-30 minutes to prepare and cook. Overall this traditional Rogan Josh curry has to be one of my all time favourites as it is quick, easy and nutritious. Below I have included a You Tube video of one of my favourite Indian cooks, British food celebrity Anjum Anand. Her dishes are always creative and very inspiring, encouraging the viewer to want to leap off their chair and it give her Indian dishes a go. To see more of Anjum Anand Indian recipes, visit http://www.anjumanand.co.uk

Below the You Tube video you will find the list of ingredients and cooking directions that you will need to cook this fragrant dish.

Ingredients

• Lamb cut into cubes
• Black cardamon pods
• Green cardamon pods
• Peppercorns
• 1 x onion sliced
• Cooking oil
• Cloves
• Mace ( From the nutmeg tree)
• Cinnamon
• 6 cloves of garlic
• Ginger
• 1/2 teaspoon of chili powder
  2 teaspoons of cumin
• 2 teaspoons of coriander
• 2 teaspoons of garam masala
• 2-3 Fresh Tomatoes
• Fresh coriander eaves
• 3 tablespoons of plain yoghurt

Directions

1. Heat oil in pan and add sliced onion, cardamon pods, peppercorns, cloves, mace and cinnamon. Fry them all off together.
2. Make a paste with garlic, ginger and a little bitter of water, combine them in a mixer and blend together until it forms a smooth paste.
3. Add cubed lamb to the hot fry pan and combine with spices and onions, brown off the lamb.
4. Dice tomatoes and then puree in the processor.
5. Add 1/2 teaspoon of chili powder, 2 teaspoons of cumin, 2 teaspoons of coriander and 2 teaspoons of garam masala, mix together to coat the lamb.
6. Add the pureed tomatoes to the lamb and spices, mix and combine.
7. Add the three tablespoons of plain yoghurt and stir thoroughly.
8. Leave the lamb to stew for around 20 minutes, add the lid to keep the heat in.
9. Once the moisture has evaporated mix together to combine.
10. Add a little more water to the pan, stir, put the lid back on and leave it on a low heat for a further 10 minutes so that the lamb is cooked properly.
11. Chop coriander leaves and add to the lamb, mix through gently and serve.

I hope you give this very easy lamb curry a go some time, let me know what you think!

Nicky Singh.