Oh, how I love youtube. It's that serendipity thing going on. You've got an hour or so to spare, and just through random coincidence and one thing leading to another, you discover infinite numbers of new sub-cultures you didn't even know existed. And that's how I came across Chef Harpal. I have no idea if he's a huge culinary star in India, Australia, Singapore- or wherever. But what I do know is that his take on Rogan Josh is extremely delicious- and for those of you with that certain chili kick, this is going to be right up your street. Incidentally, there's no tomato or tomato sauce in it whatsoever. All the red 'fiery' bit comes from the chili.
If you've got the time and inclination, have a look at his video, as posted below. If you haven't, here's my version of Chef Harpal's Rogan Josh:
In hot oil, you fry: a cinammon stick, a few cloves, a bayleaf, a few black cardamoms, and a kilogram of thinly sliced onions. Cook until the onions are beginning to turn slightly brown. Add a tablespoon of garlic paste, and then a tablespoon of ginger paste. Take a shoulder of lamb, and cut it up into chunks. Fry until evenly coloured and the lamb is soft. Add water or stock, and a generous dash of sea salt. Cover and cook for about twenty five minutes.
Mix up a decent tablespoon or so of chili powder with water, to form a loose, liquidy paste. This is one of Chef Harpal's nifty tricks. It helps to release the oils and bind the chili to the sauce. Don't add the chili powder as it is. Throw in a teaspoon of crushed fennel seeds and a teaspoon of crushed, powdered ginger. Let them cook for a few minutes and then turn down the heat and mix in about half a cup of whisked yoghurt. Simmer until the lamb is tender.