Cooking with Tallyrand

this traditional Indian dish, is thought to have been introduced to India from Persia (what is now known as Iran)

it uses the strong, more intense flavour of mutton (but lamb can be used). Traditionally the fat that renders from the meat is served still floating on top and is mopped up with Indian breads during eating. If you prefer, simply skim off the top with a spoon prior to serving 

I prefer to make this dish at least one day ahead of requiring, to allow the flavours to fully develop (re-heating and then adding the yoghurt just before serving) This also allows the fat to settle on top, harden and can just be picked off

another personal preference is to have the meat with the bone in and cut into large (4 - 5cm pieces), I prefer the flavour of the meat on the bone and the larger pieces allows for eating by hand 

the origin of the name is disputed, the two main theories are

• in Persian, rogan means "clarified butter" and josh means "intense heat".
• in Kashmiri, rogan means "red" and gosht is a term for lamb ("josh" being the Anglicized version of the word)

1. combine the diced mutton with all the spices and allow to marinade for at least 30 minutes (overnight is best) 
2. heat the oil over a medium heat in a large saucepan
3. add the chopped onions, chopped garlic and the ginger on a cook on a really low heat for 30 minutes
4. in a seperate large frying pan, brown the mutton pieces in hot oil (best completed in small batches), adding each batch to the cooking onion each time 
5. add the chopped tomatoes and simmer over a low heat, stirring occasionally for approx 90 minutes or until cooked and tender
6. just prior to serving stir in the yoghurt 

chef notes

• this recipe uses no liquid; stock, water etc, but cooks everything in their own juices, giving a wonderful aromatic dish

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