Servings: 4 Prep
Time: 10 minutes Cooking
Time: 30 minutes Total Time:
40 minutes
Rogan josh - Lamb slow cooked
with yogurt and traditional Indian warm spices
Ingredients
Masala Powder
2 black cardamom
pods
8 green cardamom
pods
6 cloves
5cm/2in cinnamon
stick
2 dried bay leaves
2 tsp cumin seeds
5-8 mild Kashmiri
dried chillies or 1 tsp red chilli powder, to taste
Curry Sauce
2 tbs ginger and
garlic paste
5-6 tbsp vegetable
oil or ghee, or a mixture of both
800g diced leg of
lamb
300g whole greek
yoghurt (room temperature)
1 tbsp ground
coriander
1 tsp garam masala
1 tsp fennel powder
Garnish
2-3 tbsp toasted
almonds
Handful fresh
coriander, chopped
Equipment:
Heavy Bottom Saucepan
Instructions
1. Grind the black and
green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and
chillies to a fine powder and set aside.
2. Purée together the
garlic and ginger with a good dash of water.
3. Heat the oil in a
large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high
heat. Add the purée and turn the heat down to medium, stirring constantly, as
the mixture begins to reduce. The purée is ready when you see clear oil in the
pan, this will take 3-5 mins.
4. Stir the room
temperature yoghurt well then add half of it to the pan. Cook over a
medium-high heat, stirring constantly and briskly, folding the yogurt into the
lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with
the next batch of yogurt, stirring constantly as before. Once it is boiling, turn
down to a simmer and stir occasionally until it has reduced by about a third.
5. Add the masala
powder and ground coriander and some seasoning. Cook for a few mins, stirring
continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins,
stirring occasionally, until the meat is tender. If the sauce looks dry, add a
splash of water.
6. Now add the garam
masala, fennel powder and some black pepper. Taste and adjust the seasoning,
then cook for 1 min. Sprinkle over the toasted almond flakes, coriander and
serve with rice and/or naan bread
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