Lamb Rogan Josh Curry
Ingredients
Marinade
- 750g diced lamb shoulder
- 1/2 tsp salt
- 100g plain yoghurt
- Pinch of saffron (optional)
Whole spice mix
- 3cm cinnamon stick
- 1.5 tsp fennel seeds
- 5 cloves
- 1 black cardamom pod
- 5 green cardamom pods
- 1/2 tsp black peppercorns
- 1/2 whole nutmeg grated
Curry
- 3 tbsp ghee
- 2 medium red onions finely chopped
- 2 bay leaves
- 1 tbsp ginger root finely grated
- 1.5 tbsp garlic finely grated
- 1/2 tsp turmeric
- 2 tbsp kashmiri chilli powder
- 2 medium tomatoes diced
- 400ml lamb stock or water
- 1 green chilli sliced in half
- Handful fresh chopped coriander leaves
- Salt
Preparation
Put the lamb, yoghurt, salt and saffron into a mixing bowl and combine then marinate for an hour, mixing occasionally to agitate the saffron.
While the lamb is marinating, toast the whole spices in a dry pan on medium heat for 4 minutes, shaking occasionally, then grind and set aside.
Heat the ghee to medium-high heat and add the onions, bay leaves and a pinch of salt then sauté until edges are golden brown before adding ginger and garlic and sautéing for five more minutes then stir in the lamb.
Seal the lamb for a few minutes then stir in the ground spices, turmeric, kashmiri chilli powder and chopped tomatoes and fry, stirring regularly, for 10-12 minutes until oil separates at the edges.
Stir in the stock, deglaze the pan and stir well then cover, bring to a simmer, reduce heat and simmer gently for 40 minutes, stirring occasionally before removing the lid, increasing heat slightly and simmering for another 30 minutes, adding green chilli in the last ten minutes.
Season to taste, stir in fresh coriander, cover and let rest for 5 minutes.
Serving suggestions
This dish is a fusion of British and Kashmiri Rogan Josh styles, often served with spicy cabbage and potato fry and spiced basmati rice for a complete feast.
