- 700g diced leg of lamb or mutton
- Elfreds Rogan Josh spices
- 3 cloves garlic chopped
- 1 large onion sliced
- 4 tbsp ghee or oil
- 300ml stock (appx)
- 4-6 tbsp yoghurt
A classic curry from the Northern States of India. This is a curry that is drier than your usual curry. Classically cooked with mutton or lamb. Elfreds Rogan Josh recipe also lends itself well to beef.
Rub spices into the meat and rest for 1 hour in the fridge. Fry onion and garlic in ghee or oil until transparent. Add the meat and season with the salt.
Then cook on a medium heat for 5 to 10 minutes or until sealed, stirring occasionally to prevent the spices from burning to the bottom of the pot. Add a little of the stock or water to start with and cook until absorbed stirring as you go. Repeat this adding more stock until the meat is tender.
Then add the yoghurt, a tablespoon at a time stirring in continually cooking the curry on a medium to high heat until the yoghurt has thickened. Serve on white or pilaf rice and sprinkle with freshly picked coriander. Or serve rolled in Nan bread.