4 tbsp vegetable oil
.25 tsp asafoetida
900g/2lb cubed lean lamb
1 piece of 5cm/2" long crushed fresh ginger
2 crushed garlic cloves
4 tbsp Rogan Josh masala paste
1 tsp chilli powder or 2 tsp sweet paprika
8-10 strands saffron (optional)
plus more for garnishing
salt to taste
about 150ml/.25 pint/ 2/3 cup natural (plain) beaten yogurt
- Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.
- Add all the remaining ingredients except the yogurt and almonds and mix well.
- If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.
- Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tbsp at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick.
- Garnish with a spoonful of yogurt and a few saffron strands.
This curry originated in Kashmir and gets its name, Rogan Josh, from the chillies originally used in the dish. The chilli powder may be reduced for a milder flavour, just add the paprika and 2 tsp tomato puree (paste) to retain the colour.