- Heat the oil in a wide heavy pot over a medium heat, then brown the meat cubes in several batches and set to one side.
- Put the cardamom, cloves, curry leaves, peppercorns and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the curry leaves begin to take on colour. Add in the onions. Stir for 5 minutes until they turn a medium brown colour.
- Add Shemin’s Indian Curry Paste and cook gently for 2 minutes. Add a little water if necessary.
- Add the fried meat cubes and juices.
- Stir thoroughly, now add 1 tbsp yoghurt and stir until well blended. Add the remaining yoghurt, one tablespoon at a time in the same way. Stir for another 3 minutes.
- Now add 250ml of water if you’re cooking lamb, (100ml for chicken / 425ml for beef). Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for 1 hour, (30 mins for chicken, 2 hours for beef).
- Stir the meat occasionally whilst cooking. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. All the fat that collects in the pot may be spooned off the top. Stir in Shemin’s Garam Masala and serve with rice or naan.
This is an aromatic lamb dish of Persian origin. Rogan means ‘oil’ in Persian and Josh means ‘hot, boiling or heat’, so fire up that hob!