Rogan Josh from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Name: Rogan Josh from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Ingredients: 6 tablespoons natural yogurt; 1¼ teaspoons salt; freshly ground black pepper; ¼ teaspoon Garam masala; 8 garlic cloves, peeled; 2 x 2.5 cm/1 inch cubes of fresh ginger, peeled and coarsely chopped; 4 teaspoons bright red paprika mixed with ¼–1 teaspoon Kashmiri chilli powder; 1 teaspoon ground coriander seeds; 2 teaspoons ground cumin seeds; 2 1/2 cm/1 inch cinnamon stick; 200 g/7 oz onions, peeled and finely chopped; 6 cloves; 10 black peppercorns; 10 cardamom pods; 2 bay leaves; 900 g/2 lb boned shoulder or leg of lamb, or stewing beef (chuck), cut into 2.5cm/1 inch cubes; 4 tablespoons water, plus 275–425 ml/9½–15 fl oz; 10 tablespoons vegetable oil

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Rogan josh gets its name from its rich, red appearance. The colour, in turn, is derived from ground red chillies, which are used quite generously in this recipe. If you want your dish to have the r...

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Ingredients

6 tablespoons natural yogurt
1¼ teaspoons salt
freshly ground black pepper
¼ teaspoon Garam masala
8 garlic cloves, peeled
2 x 2.5 cm/1 inch cubes of fresh ginger, peeled and coarsely chopped
4 teaspoons bright red paprika mixed with ¼–1 teaspoon Kashmiri chilli powder
1 teaspoon ground coriander seeds
2 teaspoons ground cumin seeds
2 1/2 cm/1 inch cinnamon stick
200 g/7 oz onions, peeled and finely chopped
6 cloves
10 black peppercorns
10 cardamom pods
2 bay leaves
900 g/2 lb boned shoulder or leg of lamb, or stewing beef (chuck), cut into 2.5cm/1 inch cubes
4 tablespoons water, plus 275–425 ml/9½–15 fl oz
10 tablespoons vegetable oil