Add the garlic and ginger paste and fry for a further 30 seconds and then add the paprika, chilli powder, ground cumin and coriander and the cashew. Stir this into the onion mixture to coat and then stir in the chopped tomatoes. Now heat the oil in a large frying pan or karahi. When visibly hot add the chopped onions and fry for about 7 minutes or until soft and just beginning to brown. While this recipe calls for a lengthy list of spices, you won’t need to take a trip to an Indian store to get them – they’re even sold at my local grocery store! Start by making a paste and marinating the meat. This can be left overnight to save time the following day. Alternatively, you can leave it for a shorter time before you cook. Thirty minutes should be the minimum, but the longer the better! acids: adding a souring agent helps to brighten the dish and balance the flavours of sweet onions and creamy fats. They are usually added towards the end of cooking, as heating destroys the flavour of acids. Examples include lime juice, yoghurt, vinegar, tamarind, fruit or tomatoes.

This curry is best served immediately, but it will keep well in the fridge for up to three days in an air-tight container.

If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. If you want the curry to be more fiery, you can add a finely diced red chilli pepper with the garlic and ginger. aromatics: chopped onions are added to the pot first, and fried until their juices have been released and evaporated. Minced ginger and garlic are then added and fried only briefly, to avoid burning them and developing bitter flavours. Best lamb for Rogan Josh –Lamb shoulder is best because it’s well marbled with fat and becomes ultra tender and juicy when slow cooked for a couple of hours; If you are making curry pastes for longer storage (more than 1-2 months), you could add some natural preservatives to stop the fresh aromatics from going mouldy. Bacteria are living things, and rely on the presence of oxygen and water for growth. They cannot grow in acidic environments. Adding acidic liquids like vinegar, lemon juice or tomato puree means that the curry paste will keep for longer. This will change the flavour of the curry, and you may need to add some sugar to temper the acidity. Taste and adjust the seasoning a few minutes before serving, when the flavours have fully developed. If you don’t want to tinker with the recipe, then you can try to kill as much of the micro-organisms that naturally exist in food as possible before bottling. Gently fry the paste for a few minutes until it starts to steam. 06. How do I use curry pastes?

Serve over basmati or cauliflower rice or with naan breads, topped with extra yoghurt and fresh coriander, if you like. Recipe notes and tips Lamb Rogan Josh is believed to have a Persian origin, but nowadays is more associated with the Kashmir region in India. Toast the whole spices. Break open the cardamom pods by crushing with the broad side of a heavy knife. Shake out the seeds and discard the husks.Authentic rogan josh originated in the Kashmir region of India where mutton is the meat of choice. ‘rogan josh’ translates as red meat and this curry is famous for the use of red meat and the fact that the sauce is quite red in colour.