About Rogan Josh Curry
Rogan Josh is originally an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
We can confirm it also works well with chicken, lamb, beef or vegetables.
Today, it remains popular in northern India and is also a staple menu item at Indian restaurants in North America and Europe. Its popularity in the Western world may be due partly to the fact that it is very flavourful but not intensely spicy.
You can adjust the heat to suit the diner’s palate.
Variations exist. Some cooks add tomatoes or tomato or include paprika in their spice mixture.
These variations are optional and can alter the dish’s taste and intensify its red colour.
To Cook your Curry
Gently fry 2 chopped onions over a medium heat until softened and not browned. Add 2 bay leaves, 2 black cardamoms, 4 cloves, 4 green cardamoms and fry for 2 minutes.
Include 2 tsp of chilli powder, 1 tsp coriander powder, 1 tsp fennel powder, 1 tsp ginger powder and 1/4 tsp turmeric with 3 garlic cloves (chopped) and 1 green chilli (sliced) to the onions and whole spice.
Lower the heat and add 400g tinned tomatoes and 150g of natural yoghurt, stir well and cook out for 2 minutes.
Add your chosen protein – Lamb is perfect but you can also use chicken, beef or vegetables.
Cook until everything is cooked thoroughly and serve with Basmati rice and naan bread.
P.S. We have our spice kit for Rogan Josh to make life easy!