"Rogan," means clarified butter or oil in Persian, or red in Hindi, while "Josh," translates to passion or heat which is believed to have a Persian origin, but these days is more associated with the Kashmir region.
Ingredients:
For the paste
- 1/2 tsp ATLAS hot chilli powder
- 1 tsp ATLAS ground coriander
- 1 tsp ATLAS ground cumin
- 1/2 tsp ATLAS ground black pepper
- 2 tsp ATLAS sweet paprika
- 1 tsp ATLAS turmeric
- 2 tsp ATLAS garam masala
- 1/2 tsp ATLAS ground cardamom
- 3 tbsp tomato puree (Available In-Store)
- Alternatively you can use our readymade Rogan Josh Mix
For the lamb
- 2 tbsp vegetable oil
- 750 g lamb leg, fat trimmed, cut into 5cm cubes
- 4 ATLAS bay leaves
- 1 ATLAS stick cinnamon
- 4 ATLAS cloves
- 1 large onion, chopped
- 2 cloves garlic, crushed (Available In-Store)
- 1 x 5cm piece of ginger, peeled and grated (Available In-Store)
- 100 ml natural yoghurt
- Small handful fresh coriander, chopped, to serve (Available In-Store)
Method:
- Combine all paste ingredients with a pinch of Set aside.
- Heat oil in a large pan and brown the lamb in Set aside.
- In the same pan, fry the bay, cinnamon, cloves and onion until the onion is soft and Add the garlic and ginger and fry for a further 2mins. Add the paste and fry for another 2 mins.
- Add the lamb and 400ml of water and gently simmer for 1 hr, stirring
- Discard the bay and cinnamon and stir through the yoghurt, cooking for a further 10
- Sprinkle with freshly chopped coriander before