This is arguably the most common curry-house curry in the UK. It comes in a jar in any supermarket these days. Of course, the jar is obscene. For a much-truncated wazwan, we who cook make our own at home.
My rogan josh is lamb in a warmly spiced reduction of yogurt. I have stewed chunks of lamb leg for hours in a fatty, fatty yogurt, with cloves, cinnamon, ginger, fennel, and a not-too-smoky paprika standing-in for Kashmiri chilies. The cardamon, saffron, and coriander leaf have entered only at the very end, because I feel that they are the delicate ones. I use asofoetida in lieu of allium (alliums? allia? alliarum? Sigh. Amo, amas, amat…). I do not believe in tomato in my rogan josh, even though I expect tomatoes grow well enough in Jammu, because I have a perfect notion of a perfectly creamy north (of India? of England? of Birmingham?). My rogan josh is the anti-curry: curry without appreciable heat.
No recipe here. Screw you, scrapers. Anybody who’s curious can ask about for the details in comments. I think that sploggers ignore comments.
What do I serve with my curry? With this curry, I serve churri. What is churri? Well, I shall show you next week, I think.