Kashmiri chillies give rogan josh its trademark colour. They also imbue it with robust flavour.
1⁄4 cup ghee*
3 red onions, thinly sliced
2 fresh bay leaves
8 green cardamom pods, crushed
8cm cassia bark* (or 1 cinnamon stick)
11⁄2 Tbsp fennel seeds
10cm piece ginger, julienned
6 cloves garlic, finely chopped
8cm piece fresh turmeric, finely grated (or 2 tsp dried ground turmeric) 2 Tbsp ground coriander
2 tsp ground ginger
2 tsp Kashmiri chilli powder*
6 large tomatoes, diced
1 Tbsp tomato paste
2 whole dried Kashmiri chillies* 11⁄2 Tbsp sea-salt flakes
1.2kg diced lamb shoulder Sea-salt flakes and freshly ground black pepper, to season
500g naan bread, warmed, to serve
Steamed basmati rice, to serve
Coriander leaves, to garnish
1 red onion, finely sliced
4cm piece ginger, finely diced
2 handfuls coriander leaves, roughly chopped
Juice of 1⁄2 lemon or lime 1⁄4 cup thick plain yoghurt 2 pinches sea-salt flakes 2 tsp nigella seeds* (*See Cook’s tips, right)
1⁄4 cup thick plain yoghurt 2 pinches sea-salt flakes 2 tsp nigella seeds* (*See Cook’s tips, right)
2 pinches sea-salt flakes 2 tsp nigella seeds* (*See Cook’s tips, right)
2 tsp nigella seeds*
* Find ghee, cassia bark and Kashmiri chillies at Indian food stores and large supermarkets.
* Buy nigella seeds at large greengrocers, delis or spice shops.
Heat ghee in a large wide heavy-based saucepan over a medium heat. Add onions and cook, stirring, for 10 minutes or until golden.
Add bay leaves, cloves, cardamom, cassia bark and fennel seeds and cook, stirring, for 2 minutes.
Stir in ginger, garlic and turmeric and cook for a further 1 minute. Add coriander, ginger and chilli powder and cook for 30 seconds or until fragrant. Add a splash (about 3 Tbsp) of water, then add tomatoes, tomato paste, dried chillies and salt, stirring to combine.
Add lamb, stirring well to coat. Add 500ml water and bring to a simmer. Reduce heat to low, cover pan with lid and cook for 1 hour or until meat is tender. Season and reduce sauce a little, if necessary.
To make raita, put all ingredients in a medium bowl and mix well to combine.
Serve with naan, rice and raita, and garnish with coriander leaves.