Rogan Josh from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva

Name: Rogan Josh from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva
Ingredients: 2 Indian bay leaves (cassia leaves); 8 cm (3 inch) cinnamon stick; 6 cardamom pods; 4 cloves; 4 strands saffron, mixed with 2 tablespoons milk; ¼ teaspoon garam masala; 185 ml (¾ cup) thick plain yoghurt; 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 3 cm (1 ¼ inch) cubes; 2 teaspoons ground coriander; 2 teaspoons paprika; 1 teaspoon Kashmiri chilli powder; 1 onion, finely chopped; 5 tablespoons ghee or oil; 2 teaspoons ground cumin; 6 cm (2½ inch) piece of ginger, grated; 8 garlic cloves, crushed

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There are many curry pastes available for making this classic. However, nothing compares with a version made with freshly ground spices. The colour comes from the chilli powder and paprika. In kash...

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Ingredients

2 Indian bay leaves (cassia leaves)
8 cm (3 inch) cinnamon stick
6 cardamom pods
4 cloves
4 strands saffron, mixed with 2 tablespoons milk
¼ teaspoon garam masala
185 ml (¾ cup) thick plain yoghurt
1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 3 cm (1 ¼ inch) cubes
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon Kashmiri chilli powder
1 onion, finely chopped
5 tablespoons ghee or oil
2 teaspoons ground cumin
6 cm (2½ inch) piece of ginger, grated
8 garlic cloves, crushed