Indian Lamb Rogan Josh

800g lamb shoulder, cut into large chunks
3 to 4 tablespoons ghee or 5 tablespoons vegetable oil
2 tablespoons ginger and garlic paste
300g Greek yogurt, at room temperature
1 tablespoon ground coriander
1 teaspoon garam masala
1 teaspoon ground fennel seeds
Salt, to taste
To garnish
Toasted almonds
Fresh coriander
The Masala Powder
5 to 8cm cinnamon stick
2 bay leaves
2 black cardamom pods
8 green cardamom pods
6 cloves
1 teaspoon cumin seeds
1 generous teaspoon chilli powder

PREPARATION

To make the masala powder

1. Place cinnamon, bay leaves, black cardamom, green cardamom, cloves, cumin seeds and chilli powder into a spice grinder or pestle and mortar.
2. Grind until you have a fine, fragrant masala powder. Set aside.

COOKING

To cook the Rogan Josh

1. Heat ghee in a heavy pan over medium high heat. Add the lamb and brown well on all sides. This stage is important for developing depth of flavour.
2. Add ginger and garlic paste and cook until it begins to disappear into the meat juices.
3. To prevent splitting, spoon a little of the hot pan juices into the yogurt to warm it slightly. Gradually fold the yogurt into the lamb in stages, stirring continuously so it fully assimilates.
4. Cook uncovered over medium heat for 8 to 10 minutes, allowing the sauce to reduce slightly and deepen in colour.
5. Stir in the prepared masala powder and ground coriander. Season with salt and mix well.
6. Reduce the heat, cover and simmer gently for about 1 hour, stirring occasionally, until the lamb is tender and the sauce becomes rich and silky.
7. Stir in garam masala and ground fennel seeds during the final few minutes of cooking to finish the dish with aromatic warmth.
8. Taste and adjust seasoning if needed. The lamb should be soft and beginning to fall apart.

Garnish with toasted almonds and fresh coriander before serving.

Serve hot with basmati rice or warm naan.

School of Wok Tips

• Brown the lamb properly before adding yogurt. This builds flavour.
• Always bring yogurt to room temperature to prevent curdling.
• Add yogurt gradually, not all at once.
• Rogan Josh improves with time and tastes even better the next day.

FAQs

Why did my yogurt split?
It may have been too cold or added too quickly. Warm it slightly with pan juices before mixing in.

Can I use lamb leg instead of shoulder?
Yes, but shoulder gives better texture due to its fat content.

Is Rogan Josh very spicy?
It is warming rather than intensely hot. Adjust chilli powder to suit your preference.