Lamb rogan josh

Lamb rogan josh

I had lamb rogan josh at a really well known Indian restaurant in Cape Town a little while back and found a fantastic recipe to reproduce this incredible dish.It has a rich yoghurt sauce that you will need every last piece of roti to soak up. I did not have it with rice, I think most saucy curries are better with roti.  It’s not a quick and easy recipe but so very delicious that it’s worth every minute of effort. (serves 6/7 people)

It has a long list of spices so print it out and head off to Atlas trading if you are in CT or your local spice shop with the recipe to make sure you have all of the spices.

What you need

4 teaspoons crushed garlic
4 teaspoons finely grated fresh ginger
2 teaspoons cumin powder
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons coriander powder

1.2kg cubes of lamb leg or shoulder (about 4cm cubes)
100ml oil
1 large onion grated
6 cardomon pods
4 whole cloves
2 bay leaves
1 cinnamon stick about 7cm long
3/4 cup plain full cream yoghurt
Salt and pepper

The process

In a large bowl, add the cubes of meat, galic, ginger, cumin. chili powder, paprika and coriander. Mix it all together well ensuring that each piece of meat has spices on it. Cover with cling film and place in the fridge for at least 3 hours or overnight.

In a large cast iron casserole dish or a large heavy base pot on the stove over a medium to hot heat, heat the oil, add the onions and stir until the onions begin to brown.

Now add the cardomon pods, cinnamon stick, cloves and bay leaves and cook for another minute or so, stirring. The aromas will begin to fill your kitchen.

Add the meat with every last little bit of the spices from the bowl and stir around for about 2 or 3 minutes. Reduce heat to low, place the lid on allow to cook for 15 minutes, stirring every 5 minutes . Remove the lid and keep cooking until most of the liquid has evaporated. There wont be much liquid so it will only take about 3 or 4 minutes.

Sounds crazy, but now you want to add 1/2 cup of water, cover again and let it cook for another 5 minutes or so, remove the lid and let the water evaporate again. This is all part of the tenderising and flavor enhancement process so don’t shortcut.

Give the meat another stir and now add 1 cup of water, place the lid on and simmer for 50 minutes on low without disturbing.

Remove from the heat, stir in the yoghurt, add about 1 teaspoon each of salt and pepper, stir well, cover and take to the table to be served.