Indian
Indian - South Indian Classics
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
- • 600g bone-in lamb, curry-cut
- • 1 cup thick yogurt, whisked
- • 1/2 cup freshly grated coconut
- • 1 tbsp poppy seeds
- • 8 cashew nuts
- • 1 tsp fennel seeds
- • 2 tbsp ghee
- • 2 onions, thinly sliced
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coat the lamb with half the yogurt and the salt and rest for 1 hour.
2
Phase 2
Soak the poppy seeds and cashews for 15 minutes, then grind with the coconut and fennel seeds into a smooth paste.
3
Phase 3
Heat the ghee and fry the onions until golden, then sear the marinated lamb for 5 minutes.
4
Phase 4
Add the ground paste and remaining yogurt with 1 cup water, cover, and cook 50 minutes until the lamb is tender.
5
Phase 5
Simmer uncovered until the gravy is thick and creamy.
6
Phase 6
Serve with parotta, appam, or chapati.