A classic Indian staple with lamb as the star. This lamb rogan josh from Rick Stein brings together Kashmiri chillies, garam masala and green cardamom pods.
From the book
Rick Stein’s India by Rick Stein
Ingredients
| 40g | ghee |
| 5cm piece | of cinnamon stick |
| 3 | dried Kashmiri chillies, torn into pieces |
| 6 | green cardamom pods, lightly bruised with a rolling pin |
| 4 | cloves |
| 1 | large onion, chopped |
| 15g / 3 cloves | garlic, finely crushed |
| 15g / 3cm | ginger, finely grated |
| 2 tbsp | Kashmiri chilli powder |
| 1 tbsp | ground coriander |
| 1 tbsp | ground cumin |
| 2 tsp | turmeric |
| ¼ tsp | ground mace |
| 1 tsp | garam masala, plus 1 tsp extra to finish |
| 1 tsp | toasted ground fennel seeds, plus ¼ tsp extra to finish |
| 4 tbsp | tomato purée |
| 750g | boneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes |
| 1 tsp | salt |
| 300ml | water |
| 125g | natural yogurt |
| 50ml | double cream |
| A handful | of coriander leaves, roughly chopped, to finish |
Instructions
Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.
Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.