Source : https://www.recipetineats.com/rogan-josh/

Note : Servir avec du riz basmati, pain naan, salade de concombres aux herbes.

Je fais revenir les cubes d’agneau d’abord.

Je fais cuire au four à 325 F pendant 1h45-2h.

Ingredients :

• 3.5 tbsp ghee , substitute butter
• 1 cinnamon stick
• 6 green cardamom pods , lightly bruised
• 4 cloves
• 1 large onion , finely chopped
• 3 cloves garlic , finely minced
• 1 tbsp ginger , finely grated
• 5 tbsp tomato passata (US: tomato puree/sauce)
• 1 tsp salt
• 750g/1.5lb boneless lamb shoulder , cut into 3cm/1.2″ cube
• 1.5 cups / 375ml chicken stock , salt reduced (broth)

SPICES:

• 2 tbsp paprika , normal or sweet
• 3/4 tsp chilli powder 
• 4 tsp ground coriander
• 4 tsp ground cumin
• 2 tsp turmeric powder
• 1/4 tsp nutmeg
• 1 tsp garam marsala 
• 1/2 tsp fennel powder 

FINISHES

• 1/2 tsp extra garam masala 
• 1/2 tsp extra fennel powder

SERVING/GARNISH

• 1/2 cup / 125g plain yoghurt (Greek yogurt fine)
• Chopped coriander leaves, finely shredded ginger, yogurt
• Basmati rice

Preparation

• Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
• Add the garlic and ginger, cook for another minute.
• Stir in the Spices, cook for 30 seconds.
• Mix in the tomato puree and salt, then add stock and mix.
• Add lamb, stir, bring to simmer.
• Place lid on and adjust heat to low or medium low so it’s simmering gently.
• Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender – use 2 forks to check, it should pry apart pretty easily.
• Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) – lamb should be very tender by this stage.
• Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
• Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired.