Lamb Rogan Josh

Ingredients:

5cm piece of ginger, finely chopped
8 cloves garlic
4 red chillies
350ml beef broth
1 tbsp olive oil
10 tbsp groundnut oil
1kg lamb stewing meat
10 whole black cardamoms
2.5cm stick of cinnamon
1 tsp ground coriander
2 tsp ground black cumin
4 tsp paprika
1/2 tsp cayenne pepper
1.25 tsp salt
6 tbsp yogurt
1/4 tsp Garam Masala
1 tsp black pepper
4 green chillies to garnish

Method:

Place 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 tbsp of the yoghurt and cook, stirring until the yoghurt has blended completely. Now repeat the process with the remaining yoghurt, adding a tsp 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.

Lamb Rogan Josh

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