This has lovely flavours and best cooked a couple of days in advance. Make sure to cook the lamb until it is really soft and tender.
Wine Suggestion: this dish works great with Aussie Shiraz, like Kilikanoon's excellent Killerman's Run which has the obligatory pluminess over a very refined and fresh backbone with gentle pepper spices.
Lamb Rogan Josh - serves 4
- 4 tbsp rapeseed oil
- 700g lamb neck, cut into bite-sized pieces
- 6 whole cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 large onions, thinly sliced
- 4 cloves of garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 5cm piece of ginger, peeled and finely grated
- 1 tbsp of ground coriander
- 2 tsp ground cumin
- 2 tsp paprika
- ¼ tsp ground cardamom
- 15g bunch of fresh coriander, finely chopped
- 200ml thick Greek yoghurt, plus extra to serve
- 1 x 400g tin of chopped tomatoes
- 100g red lentils
- 300ml chicken stock
- steamed rice, to serve
- mango chutney, to serve
- extra fresh coriander, to serve
Heat 2 tbsp of the oil in a large pan. Add the lamb in batches and fry until well browned, then set aside.
Add another 2 tbsp of olive oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and stir-fry for 6-7 minutes, until browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute, stirring.
Add the yoghurt, 1 tbsp at a time, frying for about 30 seconds between each addition and stirring constantly.
Tip the lamb back into the pan and stir in the tomatoes with the lentils and stock. Season to taste, then cover and simmer gently for 2 hours or until very soft and tender. The sauce should have reduced and thickened.
Serve the lamb with steamed rice, mango chutney and some fresh coriander.
(Original recipe from Neven Maguire's Comple Family Cookbook, Gill Books, 2016.)
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