A classic lamb dish originating from Kashmir. Lamb neck fillets cooked slowly in a tomato based sauce spiced with cayenne and paprika, cardamom pods and fennel seeds.
Peel and finely dice the onions and garlic. Roughly chop the tomatoes. Crack the cardamom pods and remove the seeds.
Trim any excess fat or sinew from the lamb necks and cut the fillets into 4 or 5 pieces.
Heat a saucepan until hot and add a splash of oil. Colour the lamb pieces on all sides and then remove from the pan. Lower the heat and cook the onions in the pan until soft. Add the fennel seeds and cardamom seeds, cook for a minute and then add the garlic, tomato puree, ground coriander, cayenne and paprika. Cook for a further 2 minutes and then add the lamb pieces, chopped tomatoes and stock to the pan. Bring to the boil and then reduce the heat to a simmer. Cook for about 45 minutes to 1 hour or until the lamb is tender. Finish the dish with some fresh coriander.
Preheat the oven to 180'C.
Place the flaked almonds on a baking sheet and cook for 7 minutes or until golden brown.
Peel and finely dice the onion.
Heat a saucepan and add a splash of oil. Add the onion and cook with the turmeric until soft. Add the rice, the bay leaf and the cinnamon stick to the pan and then add the water. Bring to the boil and then reduce the heat to a simmer. Cover the pan with a lid and cook for 12 minutes or until all of the water has been absorbed. Allow the rice to finish cooking off the heat for 5 minutes with the lid on. To finish the rice add the flaked almonds just before serving.
Serve the rogan josh with the fragrant rice and some homemade naan bread.
«This dish can also be made with lamb shanks. Follow the same recipes just be certain to cook the lamb shanks for longer. At least 2-3 hours and until the meat is just about to fall off the bone.»