500g lamb pieces with some fat and bones in ideally
1 tbsp garlic pureed*
½ tbsp ginger pureed*
3 tbsp greek yoghurt
1 tsp salt
1 tsp ground fennel
½ tsp garam masala
½ tsp kashmiri chilli powder
For the rogan josh:
3 tbsp ghee (mustard oil is also ideal, if not, vegetable oil)
4 green cardamoms
2 whole cloves
2 bay leaves
2 black cardamoms
1 cinnamon stick
½ tsp mustard seeds (optional)
½ tsp whole fennel seeds
6-8 whole black peppercorns
1 large onion, very thinly sliced*
250 - 300ml hot water
1 tbsp Kashmiri chilli powder dissolved in 2 ½ tbsp warm water*
60ml Greek yoghurt*
1 - 2 tsp salt
1 tsp sugar
In a bowl, mix the marinade ingredients together then add the lamb and coat in mixture. Marinade for 1 hour to overnight, ideally.
When ready to cook, heat ghee in a large heavy-based pot over a medium-high heat. When the ghee is hot add the green and black cardamoms, cinnamon, bay leaves, mustard seeds, fennel seeds, peppercorns and whole cloves. Toast for 30 seconds.
Add the sliced onion with ½ tsp salt and cook for 10-15 minutes and stir regularly. The onions should be soft and caramel in colour.
Bump the heat to high and add the lamb along with marinade to the pot. Cook for 7-10 minutes, stirring regularly to brown the lamb all over.
Once the lamb has browned, add 1 - 1 ½ cups of hot water and ½ tsp salt. Stir well and bring up to a boil then reduce the heat to low-medium, stick the lid on and simmer for 30 minutes.
After 30 minutes, add the Kashmiri chilli paste (see notes), ½ tsp at a time andstir through until you are happy with the spice/colour followed by sugar and½ tsp salt.
Now with the head on low, gently add the yoghurt, 1 tbsp at a time andstir through. Once the yoghurt has incorporated into the sauce, bring the gravy up to a strong simmer then you can either a) transfer to a preheated slow cooker at low temperature setting or b) reduce the heat to low on the stove and stick the lid on.
Leave the lamb to slowly simmer for ideally 2 hours (or up to 5 hours on slow cooker). Stir the curry frequently and check the spice level as well. If it’s too spicy, consider adding some more yoghurt, or of course, add more chilli paste if it needs it. Bear in mind, the gravy will reduce and be rich in colour and flavor as it slowly cooks.
When ready to serve, check the flavour one last time and then serve with potatoes, pilau rice, yoghurt and naan bread!
Garlic is not used in OG rogan josh although I’ve opted for it in my marinade because garlic is life and I need it in everything! Feel free to omit.
You can replace pureed ginger in the marinade to ½ tsp ginger powder added to the curry with the sugar and salt.
In many traditional rogan josh you would also not include onion but again for me, onion is a must in my curries so I have included it. For the purists out there, please feel free to omit them and their cooking step, and consider replacing with just ½ tsp asafetida when adding the Kashmiri chilli paste.
Kashmiri chilli paste will give the rogan josh its burning bright red colour. Many will tell you it’s not spicy but to some it is so add it incrementally and taste as you add. Bear in mind, as the curry cooks, the colour and flavour will intensify.
If you don’t have Kashmiri chilli powder, you can use a good quality pigmented paprika powder mixed with good quality mild chilli powder or hot chilli powder depending on preference.
Before adding the yoghurt, beat it with 1 tsp corn flour or plain flour to prevent splitting.
RECIPE BY MITHI AHMED AKA THE DAAL DIARIES.
Mithi is a Bangladeshi-born Glaswegian who is currently living in London. By day, she’s a doctor working in medical publishing but by night she brings her kitchen to life with the smells and spices of Eastern cooking. Through her Instagram, she shares her passion for authentic Bangladeshi and Indian home-cooking and she hopes to bring the same joy and flavours to Western dinner tables through her easy-to-follow recipes, many of which, have been handed down to her from her family.