Kashmiri lamb rogan josh
Known for its intense and aromatic blend of spices and fall-off-the-bone tender meat
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 2 |
2cm piece fresh ginger
5 garlic cloves
2 green chillies
50gm whole Kashmiri red chillies
50ml vegetable oil
4 bay leaves
2 tsp cumin seeds
1 tsp cinnamon sticks
½ tsp black cardamom
200gm white onions, finely sliced
500gm lamb leg, boned, cut into 5cm cubes
2 tbsp salt
2 tbsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
150gm tomatoes, finely sliced
1 tsp ground garam masala
1 tsp ground kasoori methi
2 tsp chopped coriander leaves
1. Blend ginger, garlic and green chillies into a fine paste.
2. Deseed the red chilies and soak them in hot water for 15 minutes. Discard the water and grind into a paste.
3. In a heavy-bottomed pan, heat the oil and cook the bay leaves, cumin seeds, cinnamon and cardamom until fragrant.
4. When the spices start to crackle, add the onions and cook until brown. Add the lamb and sear. Stir for 5 minutes, add the salt and cook until the juices run out.
5. Add the ginger and garlic paste to the lamb and cook until the oil separates.
6. Lower to a simmer, add the ground turmeric, cumin and coriander and cook for another 10 minutes.
7. Add the tomatoes and red chilli paste. Stir until the tomatoes have disintegrated into a mash.
8. Add enough water to cover the lamb and simmer for 20-25 minutes. Stir occasionally to prevent sticking and top up with water if needed.
9. When the lamb is cooked, add the garam masala and kasoori methi. Taste and adjust the seasoning.
10. Serve hot with fresh bread, sprinkled with fresh coriander.
Tip: Blogger Hari Ghotra suggests slow cooking the lamb instead. Simply add an extra 150ml of water to the pan.
Recipe courtesy: Chef Vivek Kashiwale, Mint Leaf of London, DIFC
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