This lamb rogan josh dish is an authentic traditional Indian recipe which is a favourite with chef Johan Shrestha, of Cosmo Restaurant, in London Road, Derby.
CURRY can be hot, mild, creamy or fruity, but it is always at its best when it's a tried and tested traditional Indian recipe.
Rogan josh is a signature dish of Kashmiri cuisine and is traditionally made with lamb – as in this recipe. It has the subtle heat a curry needs to give it a kick, without being overwhelming.
Roughan, where the word rogan is derived from, means "clarified butter" in Persian, while jus, where josh is from, means "intensity" or "passion" ultimately derived from jusidan, meaning "to heat or boil".
The recipe's spiciness is one of fragrance rather than heat – which comes from the sweetness of the paprika spice – and is a perfect curry to try for the first time. The paprika's smoky flavour is what keeps the heat to a minimum, while bringing out the spiciness of the chilli powder.
The bright red of the paprika also adds to the distinctive colour of the rogan josh curry sauce, often called a gravy in India.
The recipe also calls for the spice garam masala. Available widely in supermarkets, the spice is used heavily in Indian cooking giving dishes the warm, curry flavour we know and love.
The spices used to make up garam masala differ regionally – according to personal tastes and what is available in different regions across India. They are all authentic, and most use a base of the same ingredients with varying quantities.
The main spices in a traditional garam masala are: turmeric, black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown, and green cardamom pods.
They are toasted together over a high heat before being ground down into the fine powder that we recognise as the spice. Add it liberally or sparingly in this lovely, thick curry sauce.
INGREDIENTS
500g lamb leg, cut into one inch pieces
4 tablespoons ghee or vegetable oil
750ml heated curry sauce
2 tablespoons paprika
1 teaspoon red chilli powder (or more to taste)
2 tablespoons cashew paste (simply grind a few cashews with a little water into a paste)
1 tablespoon cumin
3 tablespoons plain yogurt
1 tablespoon garam masala powder
Salt and pepper to taste
3 tablespoons chopped coriander
METHOD
1. Brown the lamb in the ghee and then add 250ml of the curry sauce. Reduce the heat and cook until tender – around just over an hour. This can be done in advance and kept in the fridge until needed. Also suitable for freezing for future use.
2. Once the lamb is tender, pour in all of the remaining curry sauce.
3. Add the paprika, cumin, cashew paste and chilli powder. Bring to a boil. The sauce will turn a deep red.
4. Take the pan off the heat and add the yogurt one teaspoon at a time whisking as you do to combine. Don't add all the yogurt all at once – it will curdle.
5. Check for seasoning and add salt and pepper to taste, along with the garam masala.
While a staple in spicy India food, garam masala can be used in many western style dishes, adding a little bit of spice to every day foods.
Try adding a sprinkle to mayonnaise, to chips or jacket potatoes. For an even more adventurous step, try adding it to cakes and biscuits – but only in tiny amounts. Adding it to chocolate cupcakes, shortbread and even popcorn adds a spice and depth of flavour, bringing out the sweetness in the desserts even more, making them warming – and moreish.
Experiment with the different flavours and put your own twist on an old favourite. Happy cooking.
