Red Hot Chilli Peppers Meet Lamb Rogan Josh in this 3rd Dip from 50 Easy Indian Curries by Penny Chawla
Red hot chilli peppers meet Lamb Rogan for this 3rd Dip of 50 Easy Indian Curries (Smith Street Books, March 22) by Penny Chawla, the self styled 'curry queen' of Sydney.
Lamb Rogan Josh
A famed dish from the beautiful state of Kashmir, the fiery red colour of rogan josh comes from the chillies that are added in generous quantities. Rogan josh is usually cooked with tomatoes, but they are omitted here to allow the flavour of the lamb to shine through even more.
1 kg (2 lb 3 oz) boneless lamb shoulder or leg, cut into 2.5 cm (1 in) pieces
375 g (1 1/2 cups) natural yoghurt
1 teaspoon sea salt
60 g (2 oz) ghee
1 cinnamon stick
2 teaspoons green cardamom pods, bruised
4 brown or black cardamom pods, bruised
1/2 teaspoon cloves
3 onions, chopped
2 tablespoons ginger and garlic paste
1 tablespoon Kashmiri chilli powder
2 teaspoons sweet paprika
2 teaspoons ground turmeric
large handful of coriander (cilantro), chopped
1 teaspoon garam masala
Paratha, to serve
Combine the lamb, yoghurt and 1/2 teaspoon of the salt in a large bowl. Cover and set aside to marinate.
Heat the ghee in a heavy-based saucepan over medium heat. Add the cinnamon, cardamom pods and cloves and cook, stirring, for 30 seconds or until fragrant. Add the onion and remaining salt, reduce the heat to medium–low and cook, stirring occasionally, for 20–25 minutes, until golden brown. Add the ginger and garlic paste and cook, stirring, for about 30 seconds, until fragrant.
Add the lamb mixture, chilli powder, paprika and turmeric to the pan. Mix well and bring to the boil over medium heat. Reduce the heat to low and cook, covered, for 11/4–11/2 hours, until the lamb is tender. Stir in the coriander and garam masala and season, to taste.
Serve with paratha on the side.