Coriander Seed, Paprika, Chilli Powder, Turmeric, Black Pepper, Cinnamon, Cloves, Green Cardamom Seed.
Rogan Josh is a medium heat popular dish. Traditionally cooked with lamb in a rich spicy yoghurt for the sauce.
75g ghee, 20g julienne ginger, 2 tbsp finely chopped green chilli or capsicum, 2 tbsp finely chopped fresh coriander, 3 level tbsp (35g) Roghan Josh Masala, 1kg diced lamb, 1 cup Greek style yoghurt, salt to taste, finely chopped coriander to garnish.
In a saucepan melt the ghee, add and fry until golden the ginger, green chilli/capsicum and fresh coriander. Lower the heat and add the Rogan Josh Masala, and fry until aromatic. Turn up the heat of the pan and add the lamb and fry the meat until brown. Add the yoghurt and bring to the boil, turn down to simmer and cook covered until the meat is tender. Salt to taste and serve hot with rice or Pulao, garnish with the fresh chopped coriander. This curry is best cooked with lamb or chicken and potato or sweet potato.
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