Lamb Rogan Josh Curry
Ingredients
Marinade
- 750g diced lamb shoulder
- 1/2 tsp salt
- 100g plain yoghurt
- Pinch of saffron (optional)
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 grated whole nutmeg
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. Marinate for an hour, but mix every so often to agitate the saffron.
While the lamb is marinating, toast and grind the whole spices. Add them to a dry pan on a medium heat and toast for 4 minutes giving a couple of shakes during the process. Grind and set aside.
Heat the ghee to a medium high heat and add the onions, bay leaves and a pinch of salt. Sauté until the edges are turning golden brown, then add the ginger and garlic and sauté for five more minutes, then stir in the lamb.
Seal the lamb for a few minutes, then stir in the freshly ground spices, turmeric, kashmiri chilli powder and chopped fresh tomatoes. Fry this off, stirring regularly, for 10-12 mins, and when you can see the oil start to separate at the edges of the pan.
Stir in the stock and deglaze the bottom of the pan and stir well. Cover, bring up to a simmer and turn the heat down to maintain a gentle simmer for 40 minutes, stirring occasionally. Remove the lid, turn the heat up one notch, and continue to simmer for another 30 minutes, adding the green chilli for the last ten minutes.
Season to taste, stir in the fresh coriander and cover and leave to rest for 5 minutes.
