How to cook an authentic Indian curry

The very definition of Indian curry is in its aromatic spiciness and rich flavours. Although curries can take some time and effort to prepare, the rewards are amazing, not to mention the pride you'll feel when everyone asks for seconds.

The hallmark of Indian curry lies in its spices, which are mixed with a thickening agent, such as onions, yogurt, coconut milk, tomatoes or split peas (dal). The heat will depend on the amount of chilli or cayenne you use. An authentic recipe such as the one below takes some time and effort. Curry recipes differ by region; rogan josh originates from the Kashmir area of India.

Serve with rice and accompaniments, such as pappadum, naan bread, fruit chutney and a raita made of yogurt, cucumber and mint.

Serves 4

• 75 g (1/3 c) plain yogurt
• 2 to 5 ml (1/2 to 1 tsp) cayenne pepper
• 10 ml (2 tsp) ground coriander
• 7 ml (1 1/2 tsp) ground cumin
• 2 large cloves of garlic, crushed
• 10 ml (2 tsp) grated fresh ginger
• 5 ml (1 tsp) paprika
• 2 ml (1/2 tsp) ground turmeric
• 30 ml (2 tbsp) vegetable oil
• 550 g (1 1/4 lb) lamb, cut into 5 cm (2 1/2 in) cubes
• 300 g (1 1/3 c) onions, finely chopped
• 22 ml (1 1/2 tbsp) tomato paste
• Salt
• 25 g (1 oz) unsalted butter
• 2 bay leaves, crumbled
• 2 green cardamom pods, split open
• A 5 cm (2 1.2 in) piece of cinnamon stick, broken in half
• 4 whole cloves
• 2 ml (1/2 tsp) freshly grated nutmeg

• Mix the yogurt, cayenne, coriander, cumin, garlic, ginger, paprika and turmeric.
• Heat the oil in a heavy-bottomed, large pot, add the lamb and onions and stir until lightly browned.
• Add the yogurt mixture and fry for a few minutes. Then lower the heat, cover and cook for 30 minutes or until the lamb has released its juices.
• Remove the lid and cook on a high heat, stirring for about five minutes until the sauce has a paste-like consistency.
• Add the tomato paste, salt and 15 g (1 tbsp) butter, reduce the heat and simmer for three to four minutes.
• Pour in 350 ml (1 1/2 cups) boiling water, cover and simmer for a further 15 minutes.
• Melt the remaining 10 g (2 tsp) butter over a low heat, add the bay leaves, cardamom, cinnamon and cloves and sizzle for 40 seconds.
• Add the nutmeg, stir and then pour over the meat. Mix well, cover and cook for another 10 to 12 minutes.

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