Lamb rogan josh

Lamb. Most North Americans will now be shaking their heads and proclaiming their dislike for this meat, something that has always astounded us Brits. "It's too gamey", "the smell is too strong" they lament. In shops the poor misunderstood flesh is usually squeezed into a tiny area between the beef and pork, sometimes, in some supermarkets and butchers, there is none at all. In Europe we adore it, (and the Middle East and parts of Asia too). Try a shank or leg slowly simmered Greek style with oregano and garlic, cooked for so long the meat is falling from the bone. Or, British style, roasted in the oven and served with mint sauce and savoury gravy, or, of course, Indian style, like this wonderful curry. At our class nearly everyone commented surprisingly that their favourite dish was the lamb,  the chef nodding knowingly that he hears that all the time...

Recipe : Lamb Rogan Josh

1 kg lamb shoulder on the bone, cut into pieces

100gms ghee

2 green cardamoms

2 black cardamoms

2 cloves

2 cinnamon sticks

200gms onions, peeled and sliced

40gms ginger and garlic paste

150gms plain yogurt, full fat

1 tsp red chili powder

1/2 tsp turmeric

2 tsp ginger powder

1 tsp fennel

Notes:

5 grams is equivalent to 1 tsp

Whisking yogurt before using will help to ensure it doesn't curdle or split while cooking. Likewise, full fat is best for this also. (If your curry does split, you can try taking a few teaspoons out, placing in a bowl and whisking with a few more tbsp yogurt until smooth. Add this back to the curry and whisk well to amalgamate).

The ginger powder and fennel are traditionally very important for this dish and will give an authentic flavour.

Black cardamoms are stronger and nuttier than green. They are good with lamb and beef, but not really suitable for chicken or pork where the strong flavour could overpower.

You can tell a curry sauce is ready when the oil rises to the top. If using meat, it may need longer cooking to become tender, but the dish is ready to eat  if the main ingredient is also cooked, (eg. fish or vegetables).

    

Heat the ghee in a large pan over medium - high heat and saute the cardamoms, cloves and cinnamon.

Add the onion and saute, stirring frequently, until browned. 

Add the ginger and garlic paste, chili powder, turmeric, ginger powder and fennel. Cook for 2 minutes.

Add the lamb and cook, stirring constantly to brown for about 10 minutes.

Add the yogurt and reduce the heat to medium.

Cover the pan and let the curry gently cook until the lamb is very tender, about 1.5 - 2 hours.