This recipe is from the Food Safari program on SBS. Can’t wait to try it – this is my favourite Indian dish.
- ¼ cup vegetable oil
- 3 bay leaves
- 2 tsp whole cloves
- 3 black cardamom
- 1 tbsp green cardamom
- 1 piece cassia bark
- 1 tsp fennel seeds
- 4 small dried chillies
- 1kg red onions, sliced
- ½ tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 3 tsp ground coriander
- 2 tsp fresh ginger paste
- 2 tsp fresh garlic paste
- 1 tbsp chilli puree
- 2 tomatoes, chopped
- 1 tbsp tomato puree
- 1 kg cubed lamb leg or shoulder
- 2 tbsp chopped coriander leaves
- Tomato wedge, julienned ginger and coriander sprig, to serve
Heat enough oil to cover the base of the pan until almost smoking. Add bay leaves, cloves, black and green cardamom, cassia bark, fennel seeds and dried chillies. The black cardamom is the most fun – it always explodes and all those flavours go into the oil. Then the onions and some salt so the onions caramelise faster…you need them brown and sweet for Rogan Josh.
While the onions are cooking, measure out the powdered spices. Add the ginger and garlic pastes to the pan then the powdered spices. Stir in chilli puree and a little water to stop the spices from burning. Add tomato and tomato puree and a good pinch of salt and stir well to combine.
Now turn the heat up high to add the meat. You want to sear the meat. Stir well so that all of the meat pieces are coated. Add a little more water.
Cover with a lid and cook for 35-40 minutes.
Just before serving add the chopped coriander, but don’t cook it.
Garnish with tomato, ginger and coriander.