Man oh man, I would love to be able to claim this recipe as my own. I have to credit this recipe (and probably more to come) to the Little India cookbook – a recent, and very worthwhile addition, to my bookshelf. All of the Little India recipes involve making the curries from scratch, so although the first time we made a curry it was rather expensive, most of the herbs and spices that now form the base of my pantry will undoubtedly get plenty of use over the coming months. This Rogan Josh recipe has been modified slightly (albeit ever so slightly) and although you can basically use any meat, the lamb was absoutely beautiful.
- 3 T canola oil
- 10 green cardamom pods
- 10 cloves
- 1 onion, diced
- 1 T crushed garlic
- 1 T crushed ginger
- 500 g lamb, cubed (approximately 3 cm x 3cm) – can substitute meat if you prefer
- 2 t ground turmeric
- 2 t garam masala
- 1 t salt
- 1 t paprika
- 3 medium tomatoes, diced
- 1/2 c tomato puree
- 1/2 c chopped fresh coriander
- 2 c cold water
- 1/4 c plain unsweetened yoghurt
- rice, to serve
- coriander, to serve
- naan, to serve
- Heat the oil. Add garlic and ginger.
- Add the lamb and cook until browned.
- Add the herbs – namely the turmeric, garam masal, salt and paprika and cook until fragrant.
- Stir through the tomato and keep cooking until the oil starts to separate from the onion and the spice mixture. Be patient – you don’t want it to burn.
- Add the tomato puree, coriander and water and cook until combined.
- Remove from the heat and add the yoghurt. Once mixed put it back on the heat (if you do it too prematurely you run the risk of it curdling).
- Simmer over a low heat until the oil really separates from the mixture and rises to the surface. This can take awhile (ie. a few hours) so just leave it covered and check on it occassionally – you may need to add water if it looks like it might dry out.