This is a wonderfully robust curry filled with punchy flavours. It only improves with time, so if you're making it for a special occasion, then try to do it a couple of days in advance. I think a curry like this is an excellent way to feed a crowd and this recipe can be easily scaled up to suit your numbers.
- 4 tbsp rapeseed oil
- 675g (1½lb) pork shoulder or tenderloin (fillet), well trimmed and cut into bite-sized pieces
- 6 whole cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 large onions, thinly sliced
- 4 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 5cm (2in) root ginger, peeled and finely grated
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp paprika
- ¼ tsp ground cardamom
- 15g (½oz) fresh coriander, finely chopped, reserving enough to garnish
- 200ml (7fl oz) thick Greek yogurt, plus extra to serve
- 1 x 400g (14oz) tin of chopped tomatoes
- 100g (4oz) red lentils
- 300ml (½ pint) chicken stock (homemade or made up from a cube)
- sea salt and freshly ground black pepper
- steamed fragrant rice, to serve (see separate recipe)
- cucumber raita and Sriracha spiced yoghurt, to serve (see separate recipes)
- Heat 2 tablespoons of the oil in a large pan. Add half of the pork and fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.
- Add the remaining 2 tablespoons of oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and fry for 6–7 minutes, until nicely browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute. Add the yogurt a tablespoon at a time, frying for about 30 seconds between each addition.
- Return the pork to the pan and stir in the tomatoes with the lentils and stock. Season to taste, cover and simmer very gently for about 2 hours (or 1 hour if using tenderloin), until the pork is meltingly tender but still holding its shape and the sauce has reduced and thickened.
- Spoon the pork rogan josh onto warmed plates with the fragrant steamed rice and add a dollop of yogurt to each one, then garnish with the coriander leaves. Hand around the cucumber raita and Sriracha spiced yoghurt separately.