Lamb Rogan Josh RecipeOrigin: India Period: Traditional |
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Lamb Rogan Josh is a classic Indian dish and one of my personal favourites. Ingredients:
5cm piece of ginger, finely chopped 
Lamb Rogan Josh Preparation:Method:PreparationPlace the ginger, garlic, red chillies in a blender along with 4 tbsp water and 1 tbsp olive oil and blend to a smooth paste. Heat the groundnut oil in a wok, add the cubed lamb and brown on all sides (you may have to do this in several batches). Set the meat aside and place the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir continuously and wait until the cloves swell and the bay leaves begin to darken. At this point add the onions and cook for about five minutes. Add the ginger and garlic paste and cook for 30 seconds or so. Add the fried meat (and any juices) and stir-in for 30 seconds. Add a tablespoon of the yoghurt and cook, stirring until the yoghurt has blended completely. Now repeat the process with the remaining yoghurt, adding a teaspoon at a time. Stir-fry for about 4 minutes before adding the beef broth. Bring the contents to the boil, turn down to a simmer, cover and cook for about an hour. To prevent burning make sure that you stir the contents of the wok every ten minutes or so. In the end you should have tender meat in a thick, reddish brown sauce. Sprinkle garam masala and black pepper over the meat and stir in then spoon to a serving dish. Finally, finally shred the green chillies lengthways and sprinkle over the top. |
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