Recipes

Rogan Josh

This recipe is from an old cookbook sold by Woolies in South Africa.

The recipe works equally well with lamb or beef. Just be aware that if you do use beef, the cut is likely to be tougher than the lamb, so will require a longer cooking time. As the spices used in this recipe are rather volatile, you can add some more of the spices (especially cardamom) when you add the yoghurt.

Ingredients

• Stewing lamb or steak
• Chopped onion/leek
• 1 Tbsp Ground coriander
• 1 tsp Ground ginger (you can use use fresh ginger)
• 1 tsp Ground chilli (add more or less to suit your taste)
• 1 tsp Ground Cardamom
• ½ tsp Ground cumin
• ½ tsp Ground turmeric
• pinch Ground cloves (cloves can be very overpowering)
• ½ tin Chopped tomatoes
• 1 cup beef stock (if you are using beef)
• ½ cup Yoghurt
• 1½ tsp Garam masala
• Chopped almonds (for serving)

Method

Fry the onions/leeks and spices until the onions turn golden.

Move the onions/leeks to one side of the pot and brown the meat. Once the meat is browned, mix with the onions.

Add the stock at this stage.

Simmer on a low heat until the liquid volume has halved, then add the tomatoes.

Depending on how tough the meat is, you will need to cook this on a low heat for at least an hour. You do want the meat to be soft, and the flavours from the spice to infuse into it. Add a bit more water if the mixture gets a bit dry.

Once you are happy that the meat is soft enough, you can add the yoghurt. Mix well then add the garam masala and mix again. Simmer until the gravy reaches the consistency you require.

Serve on a bed of rice and garnish with slivers of almond.

Enjoy!

Reference

Curry and Chilli Cookbook. Murdoch Books (1997). p56

(16 August 2023)

Recipes