Rogan Josh is an aromatic curry dish from the Kashmir region of India. Rogan means clarified butter in Persian, while Josh means hot or passionate. Here’s a simple recipe for Lamb Rogan Josh with Chapattis. Chapattis are traditional Indian flatbreads.
Lamb Rogan Josh with Chapattis
Serves 4
Ingredients:
2 tbsp vegetable oil
1.5kg lamb shoulder, trimmed, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
¼ cup rogan josh curry paste
250g Greek-style yoghurt
400g can chopped tomatoes
12 curry leaves, optional
1 cup mint leaves
steamed rice, to serve
natural yoghurt, to serve
Chapattis
1 cup plain wholemeal flour
1 cup plain flour
1 cup warm water
Method:
Heat oil in a large saucepan over medium-high heat. Add ¼ of the lamb and cook for 4 minutes or until browned. Transfer to a bowl. Repeat, in batches, with remaining lamb. Add onion to pan and cook for 4 minutes. Add garlic, ginger and curry paste. Cook, stirring, for 2 minutes, until aromatic.
Return lamb to pan with yoghurt, tomatoes, curry leaves and salt. Cook for 5 minutes or until curry comes to the boil. Reduce heat to low. Cook, uncovered, for 1 hour 30 minutes or until lamb is tender.
Meanwhile, make the chapattis, combine flours and salt in a bowl. Make a well in the centre and add the water. Using a wooden spoon or your hands, stir to form a soft dough. Turn onto a lightly floured surface and knead for 8-10 minutes or until smooth. Place dough in a clean bowl, cover with plastic wrap and stand for 30 minutes.
Divide mixture into 8 portions. Flatten one portion with your hand. Using a rolling pin, roll until thin and about 20cm round, rolling one side only. Repeat with remaining portions. Lay each chapatti on a flat surface. Do not stack or they will stick together.
Heat a non-stick frying pan over medium-high heat. Add a chapatti. Cook for 10 seconds, then turn. Cook for 1 minute or until small bubbles appear. Turn again and cook for 1 minute. Transfer to a clean tea towel. Continue with remaining dough.
Sprinkle mint leaves over curry and serve with chapattis, rice and yoghurt.
