Lamb Rogan Josh

 Rogan josh also spelled as roghan josh or roghan ghost, is an aromatic curried meat dish of Kasmir, where the dish comes from, The dish originally from Persia where rogan means "oil" and josh means "hot". In another words, this dish is cooked with intense heat. But rogan can also mean "red". and above all this dish is red and satisfying spicy from Kashmiri  chillies. This dish usually made with red meat, traditionally lamb or goat. The yogurt marinate helps deliver the most beautifully soft and tender lamb without hiding the flavour!!

Ingredients:

• 500g lamb, diced
• 125ml natural yoghurt
• 30g ginger
• 3 garlic cloves
• 1 star anise
• 6 green cardamom pods
• 4 cloves
• 1 blade mace
• 1 tsp black peppercorns
• 2 tbsp cooking oil
• 150g onion
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• 2 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp salt
• 2 tbsp tomato puree

Method:

Cut the lamb into 2-2.5cm cubes

Marinate the lamb with the yoghurt for at least 8 hours and as long as 24 hours.

Blitz together the ginger and garlic with a little water to form a paste.

Stir half of this through the lamb and yoghurt mix. Do this a couple of hours before you cook or whilst you are preparing , a couple of hours gives the best flavour.

Cut the onion into a thin half-moon shapes.

Add the cardamom pods, black peppercorns, cloves, mace and star anise to a dry pan. Toast off over a medium-high heat for 3-4 minutes. Grind these spices in a coffee grinder or a pestle and mortar.

Reduce the heat in the pan to medium and add the cooking oil. When the oil is warm add in the ground spice mix and cook for 30 seconds.

Add in the onions, ground cumin and ground cinnamon along with the remaining garlic and ginger paste. Cook until golden brown, tis should take 10-15 minutes.

Add in the lamb and the marinade to the pan along with the Kashmiri chilli powder, turmeric and ground coriander and season with half of the salt.

Cook for 10 minutes making sure you keep it stirring to ensure it is not stick to the pan. This is normal and helps to build flavour.

After 10 minutes, add in the tomato puree and 75ml water and mix well. Reduce the heat to low and allow to simmer for 25 minutes or until the lamb is tender, adding more salt if required.