Rogan Josh originates from Kashmir, where it was traditionally made simply with oil, spices, yoghurt and very fresh lamb.
The dish seen in most restaurants and takeaways in this country is closer in style to a deep, hearty North Indian lamb curry and this is what I have based our Rustic Rogan Josh on. What this version does share with the original is its distinctive blend of spices and depth of flavour.
If you are not in a hurry to eat, opt for leg or shoulder of lamb, cut into cubes, and slow-cook over a low heat (1 – 11/2 hours). The difference in the depth of flavour is worth the wait and the meal will be cheaper. If you don't have time, adding a little stock as you cook your curry will introduce a richer lamb flavour.