Kashmiri chillies give rogan josh its trademark colour. They also imbue it with robust flavour.
Ingredients
Method
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.