Rogan Josh (Indian Lamb Curry)
, 2 h 50 min, Serves 4
Fall-apart lamb shoulder slow-simmered in a creamy tomato sauce built on toasted whole and ground spices.
| 3 1/2 tbsp ghee (or butter) | Toast whole spices in ghee, 1 min | Sauté onion 7 min until golden | Add garlic & ginger, 1 min | Toast ground spices 30 sec | Stir in tomato, salt & stock | Add lamb, bring to simmer | Cover, simmer gently 1 hr 45 min | Uncover, simmer 15 min | Stir in yoghurt & extras, 3 min | Serve with rice & garnishes |
| 1 cinnamon stick | ||||||||||
| 6 green cardamom pods, lightly bruised | ||||||||||
| 4 cloves | ||||||||||
| 1 large onion, finely chopped | ||||||||||
| 3 cloves garlic, finely minced | ||||||||||
| 1 tbsp ginger, finely grated | ||||||||||
| 2 tbsp paprika | ||||||||||
| 3/4 tsp chilli powder (or to taste) | ||||||||||
| 4 tsp ground coriander | ||||||||||
| 4 tsp ground cumin | ||||||||||
| 2 tsp turmeric powder | ||||||||||
| 1/4 tsp nutmeg powder | ||||||||||
| 1 tsp garam masala | ||||||||||
| 1/2 tsp fennel powder | ||||||||||
| 5 tbsp tomato passata | ||||||||||
| 1 tsp cooking / kosher salt | ||||||||||
| 375 ml chicken stock, salt reduced | ||||||||||
| 750 g boneless lamb shoulder | ||||||||||
| 125 g plain yoghurt | ||||||||||
| 1/2 tsp extra garam masala | ||||||||||
| 1/2 tsp extra fennel powder | ||||||||||
| chopped coriander leaves, to serve | ||||||||||
| finely shredded ginger, to serve | ||||||||||
| extra plain yoghurt, to serve | ||||||||||
| basmati rice, to serve |
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