Lamb Rogan Josh by Shai Ayoub

Rick Steins Lamb Rogan Josh from Kenilworth Hotel in Calcutta India 😊


He says rogan means ........ Rogan = Oil but can also mean Red and Josh = Hot ... The dish is cooked with intense heat ...the dish is red and satisfyingly spicy from Kashmiri chillies ....


I loved this recipe a big thumbs up to it 👍🏻👍🏻👍🏻👍🏻


It smelt divine throughout the whole cooking process


Very easy to make too as minimal effort is required at the beginning of the dish and then minimal effort towards the end. It kind of just cooks itself once the base of the gravy is put together. Not a complex recipe at all.


This recipe uses onion (yeaay) and had the addition of tomato purée and cream. The yoghurt is added towards the end of the dish rather than the beginning


This was delicious eaten with boiled rice.


Ingredients :


40 g ghee or about 3 to 4 tbsp vegetable oil

5cm piece of cinnamon stick

3 dried Kashmiri chillies torn into pieces

6 green cardamom pods lightly bruised with a rolling pin

4 cloves

1 large onion chopped

3 garlic cloves finely chopped

3 cm ginger grated

2 tbsp Kashmiri chilli powder

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp turmeric

1/4 ground mace

1 tsp garam masala plus 1 tsp extra to finish

1 tsp toasted ground fennel seeds plus 1/4 extra to finish

4 tbsp tomato purée

750 g boneless lamb shoulder cut into 3 cubes (I used on the bone though)

1 tsp salt or to taste

300 ml water

125 g natural yoghurt

50ml double cream

Handful fresh coriander to garnish



Method


1. Put the ghee or oil in a deep pan.


2. When hot add the whole seeds and fry 1 minute.


3. Add the chopped onion and fry 10 minutes or until golden brown.


4. Stir in the garlic ginger and fry 1 minute.

5. Add the ground spices ( reserving the extra garam masala and ground fennel ) and fry 30 seconds.


6. Stir in the tomato purée add the lamb salt and stir to make sure lamb well covered.


7. Pour in the water boil then bring to simmer cover the pan and reduce heat to medium low and simmer 1 hour or until lamb tender.


8. Stir in the yoghurt and cream then season with the extra garam masala and fennel.


9. Leave to cook 5 minutes.


10. Garnish with fresh coriander


Serve with boiled rice


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