Indian Lamb Rogan Josh

Indian Lamb Rogan Josh

Recipe only

The word 'rogan' means meat fat and 'josh' means heat, intensity. Lamb on the bone is very good for this dish and is slow-cooked it its own fat to give flavor to the dish. IF you can find real Kashmir chilies, this will be a bonus because they are dried , mild flavor and gives the dish a great red color. This dish as some of the best, intense flavors which will keep you coming back for more. Like all curry dishes there is no one correct recipe, so you can explore by changing or adding to your liking.

INGREDIENTS

700 g stewing lamb or best, lamb chops

250 g lamb bones (ask your local butcher)

4 garlic cloves, chopped

1 teaspoon sea salt

3 teaspoons chili powder

100 ml full fat yogurt

250 g shallots, chopped

50 ml oil or ghee

4 whole cloves

2 large black cardamons

4 green cardamons

2 bay leaves

1 blade mace

1 teaspoon coriander powder

1 teaspoon fennel powder

1 teaspoon ginger powder

1/2 teaspoon turmeric powder

METHOD

1. In a large pot, add 1.2 litres of room temperature clean water and bring to the boil. Add the lamb bones, garlic cloves and 1/2 teaspoon of salt. Simmer on high for 25 minutes and remove from the heat. Let sit and then skim off any solids that are on the surface. Strain and reserve the liquid.

2. Put the yogurt in a small bowl and whisk, set aside. Mix the chili powder with a little water to make a paste and set aside.

3. Next, fry the shallots in the oil or ghee in a pot until lightly browned. Add the whole cloves, cardamons, bay leaves and the mace, fry for 1 minute. Now add the coriander, fennel, ginger, and turmeric powder, chili with yogurt and 2 tablespoons of water and stir well for 2 minutes. Next add the lamb and cook for 5-7 minutes. Now lower the heat and add the yogurt, stir well and cook for a few minutes.

4. Add more salt to taste, together with 800 ml of water. Cook until the meat is tender, simmering. Before serving you can remove the bay leaves, the large black cardamons and mace.