Rogan means oil and josh means hot, which gives you an idea of how deliciously spicy this Kashmiri dish is.
1 cinnamon stick
½ -1 tsp (5ml) dried chilli flakes
8 cardamom pods, bruised
2 medium onions, finely chopped
4 garlic cloves, chopped
4cm knob ginger, chopped
2 tbsp (30ml) sweet paprika
1 tsp (5ml) turmeric
2 tsp (5ml) garam masala
1 tbsp (15ml) ground cumin
1 tbsp (15ml) ground coriander
1 tsp (5ml) ground fennel
1kg cubed lamb shoulder
¼ cup (60ml) tomato paste
1½ cups (375ml) water
Salt and milled pepper
1 cup (250ml) Greek yoghurt
Fresh coriander, for serving
Heat a generous glug of vegetable oil in a saucepan.
Fry cinnamon, chilli and cardamom until they stop spluttering.
Add onions, garlic and ginger, fry until light brown.
Add paprika, turmeric, 1 tsp (5ml) garam masala and ground
spices and cook for another minute.
Tip lamb and tomato paste into spices and stir until well coated.
Add water, cover and simmer for about 45 minutes until tender.
Stir through yoghurt and sprinkle over remaining garam masala.
Scatter with coriander