Indian
Indian - Curries and Gravies
Lamb Rogan Josh
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 700g lamb shoulder, cubed
- • 3 tbsp mustard oil
- • 1 cup thick yogurt, whisked
- • 8 dried Kashmiri red chilies, soaked
- • 1 tbsp fennel powder
- • 1 tbsp dry ginger powder
- • 2 black cardamoms
- • 1 cinnamon stick
Preparation Steps
1
Phase 1
Coat the lamb in half the yogurt with salt and rest for 1 hour.
2
Phase 2
Heat the mustard oil until smoking, then add the black cardamoms and cinnamon stick.
3
Phase 3
Blend the soaked chilies into a paste and fry in the oil until deep red.
4
Phase 4
Add the marinated lamb and brown on high heat.
5
Phase 5
Stir in the fennel powder, ginger powder, and remaining yogurt, then cover and cook on low for about 90 minutes until the lamb is tender.
6
Phase 6
Adjust the salt, rest for 10 minutes, and serve with steamed rice or roti.