[WATCH] Lamb Rogan Josh

Rogan Josh is a staple Kashmiri dish made from chunks of meat, usually lamb, braised in onions, garlic, ginger and aromatic spices. Although the dish should be made using deseeded Kashmir chillies, in the west it is generally accepted to substitute these with paprika and cayenne pepper.

Lamb Rogan Josh

Ingredients

• Knob ginger
• 8 cloves garlic
• 1 tsp ground turmeric
• Pepper
• 1 tub Greek yoghurt
• 1kg lamb shoulder, cubed
• 3 onions
• 2 red peppers
• 4 fresh chillis
• Handful fresh coriander
• 4 cardamoms
• 5 cloves
• 2 cinnamon sticks
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp chilli flakes
• 2 tsp paprika
• Oil
• 3 tomatoes, chopped
• 1 tin whole tomatoes
• Handful fresh mint
• Coconut flakes

Method

1. Grate the ginger and finely chop the garlic.
2. Marinate the lamb cubes in the ginger, garlic, turmeric and yoghurt with a grind of fresh pepper. Put it in the fridge for 4 hours (or overnight).
3. Place the onions, red peppers and fresh chillies into a food processor and blitz until smooth.
4. Smash the cardamoms with the back of a knife to release the seeds.
5. Toast the cardamoms, cloves, cumin, coriander and chilli flakes in a deep pot until fragrant.
6. Tip into a mortar and crush the toasted spices together with the paprika with a pestle.
7. In the same pot, heat some oil and add the spice mix and cook for 1-2 mins.
8. Add the blitzed vegetables and half the coriander and cook for another few mins.
9. Add the fresh tomatoes and the tinned tomatoes together with around a cup of water, breaking up the tinned tomatoes with the back of a wooden spoon.
10. Add the lamb, scrapping any bits of flavoured yoghurt from the sides of the bowl.
11. Mix well, bring to boil and reduce to a simmer.
12. Cover with a tight fitting lid and allow to cook for at least two hours till the lamb is tender and the sauce is thick. (Keep checking the curry every 20 mins or so to stir and make sure there is enough liquid in the pot).
13. Sprinkle the remaining coriander, fresh mint and coconut flakes over the top and serve with basmati rice and poppadoms. 

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