Rogan Josh is a popular Indian dish made with meat, yogurt, and a blend of spices. It is a slow-cooked dish that is typically served with rice or naan bread
- 1 kg lean stewing lamb, cubed
- 3 cups beef stock
- 3 bay leaves
- 2 cinnamon sticks
- 8 crushed cardamom pods
- 8 whole peppercorns
- 2 tsp cayenne pepper
- 4 tsp paprika
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cloves
- 1 tsp garam masala
- 1/2 cup cream
- 2 small red onions, thinly sliced
- 8 cloves of garlic, minced
- 1 tbsp ginger paste
- Heat oil in a pot and brown the lamb cubes on all sides. Once browned, remove the lamb from the pot and set it aside.
- In the same pot, add the sliced onions, minced garlic, and ginger paste. Cook until the onions are soft and slightly browned.
- Add the bay leaves, cinnamon sticks, crushed cardamom pods, and whole peppercorns. Stir continuously until the spices become fragrant.
- Incorporate the coriander, cumin, cloves, cayenne pepper, paprika, and garam masala into the pot. Cook for about 30 seconds, stirring to evenly coat the spices.
- Return the browned lamb to the pot, along with the beef stock. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for approximately 1 1/2 hours. If needed, add water to maintain the desired consistency. The liquid should reduce and thicken during this cooking time.
- Stir in the cream and season with salt to taste. Continue cooking for an additional 5 minutes to allow the flavors to meld together.