Rogan Josh

Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir which is also popular in Pakistan, Singapore & in United Kingdom. In Persia 'Rogan' means Oil & 'Josh' means Heat, Hot, boiling or passionate. Another interpretation of the name rogan josh is derived from the word 'Rogan' meaning color & 'Josh' meaning passion, hot or red. The red color is essential to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot.Rogan josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred. So now since we know about Rogan Josh, why don't we try this recipe???

For ingredients:
* 600 g lamb , chopped into 2.5 inch pieces
* 3 tbsp garlic and ginger paste
* 3 tbsp oil
* 2 tsp salt
* 1 tsp turmeric powder
* 3 tsp garam masala
* 2 tsp coriander powder
* 2 tsp ground cumin
* 2 tbsp plain yoghurt
* 1 tsp chilli powder
* 2 medium onions , finely chopped
* ¾ tin of peeled plum tomatoes
* fresh coriander , to garnish

Method:

Step 1 : Fry onion Add oil into a saucepan and heat on a high heat until it is very hot. Now add in the finely chopped onions and stir fry until the pieces soften and become translucent.

Step 2: Add pastes Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden. Add all of the ground spices and keep stirring whilst continuing to fry on a high heat.

Step 3: Add the meat Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.

Step 4: Add tomatoes Add in the tinned tomato and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Step 5: Stir in yoghurt Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring this to the boil. Now cover the pan with a lid simmer on a very low heat for 30 minutes. After this, take the lid off and give the mixture a stir.

Step 6: Simmer and stir every 30 minutes Replace the lid back on the pan and let it simmer for another 30 minutes. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker – the meat is very tender and the colour of the sauce is redder/browner. Serve hot, garnished with fresh coriander