I know I shouldn't. I can feel the rage of traditional cooks as they shake their heads. BUT this is so, so good. I used all the rogan josh flavours and used the same spice base to slow-cook some lamb shoulder to have on top – feel free to add as an optional extra. Rogan josh on rogan josh is a good thing. Especially with an icy cold beer and a plate of pappadums. Rather than make a raita I throw everything on top and keep the cucumber a bit chunkier – it adds a great texture.
1 tbsp ghee
2 red onions, peeled, sliced
4 cloves garlic, chopped
10cm piece ginger, finely chopped
1 cinnamon quill
½ tbsp turmeric
1 ½ tsp Kashmiri chilli powder
1 tsp ground coriander
5 cardamom pods, bruised
2 bay leaves
1 ½ cup yellow split peas
1 litre chicken or vegetable stock
1 x 400g can crushed tomatoes
1 cup natural yoghurt
1 lebanese cucumber, julienned
1 tsp panch phoran spice mix (or a mix of nigella seeds and cumin seeds)
4 to 5 fresh curry leaves
1. Add the ghee, onion, garlic and ginger to a medium saucepan over medium heat and cook until the onion is soft and the mixture is fragrant. Add the remaining ingredients and reduce the heat to medium-low.
2. Cover and simmer for 40 to 50 minutes, checking regularly. (If too much liquid has reduced, add a splash of chicken stock and continue cooking.)
3. Season generously, place in a serving bowl and top with the yoghurt, cucumber, curry leaves and spices. Serve hot with pappadums.
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.