Tuesday, March 23, 2010

Rogan Josh Recipe

Pieces of lamb are simmered with spices and yoghurt until the meat is tender.

We use a mortar and pestle to grind some of the spices for this recipe. If you would prefer not to grind the spices yourself, you can use 2 teaspoons ground cumin seeds, 1 1/2 teaspoons ground coriander seeds, the unground seeds of 8 cardamom pods and 1/8 teaspoon coarsely ground black pepper.

Adjust the amount of chilli powder to obtain the heat level you prefer.

Preparation time: about 45 minutes (excludes 2 1/2 hours simmering time)

Serves about 4-6

8 cardamom pods
2 teaspoons (5g) cumin seeds
2 teaspoons (4g) coriander seeds
8 black peppercorns
1/4 teaspoon ground cinnamon
1/2 teaspoon hot chilli powder
1 tablespoon (10g) ground mild paprika
1/4 teaspoon ground dried turmeric (turmeric powder)
40ml (2 tablespoons) oil (we use peanut oil)
450g (about 3 medium) onions, peeled and finely chopped
30g (1 1/2 tablespoons) crushed garlic
10g (2 teaspoons) finely grated fresh ginger
3 bay leaves
6 cloves
1kg lean lamb, cut into bite-sized pieces (we use lamb leg steaks)
24g (1 tablespoon) tomato paste
135g (1/2 cup) Greek-style natural yoghurt (about 9.7g fat per 100g)
500ml (2 cups) water
1 teaspoon (7g) fine table salt, or to taste

Using a mortar and pestle, crush cardamom pods. Remove seeds from pods (discard empty pods). To the cardamom seeds, add cumin seeds, coriander seeds and peppercorns and grind together. Add cinnamon, chilli, paprika and turmeric to the mortar and set aside until required.

Heat oil in a large heavy-based pot over medium-high heat. Add onion, garlic, ginger, bay leaves and cloves. Cook, stirring occasionally, until onion has softened (about 10 minutes).

Increase heat to high and add the meat to the pot with the onion mixture. Cook, stirring occasionally, until the meat has changed colour and any liquid has evaporated.

Reduce heat to medium, add the spices and tomato paste to the pot. Stir constantly for about one minute.

Add about one tablespoon of yoghurt to the meat mixture and stir until yoghurt is incorporated (about 10 seconds). Continue adding the yogurt one tablespoon at a time until it is all incorporated.

Add the water and salt to the pot.

Increase heat and bring mixture to the boil. Then reduce heat so the mixture is simmering. Cover (have the steam vent on the lid open) and cook, stirring occasionally, for about 2 hours, or until the meat is tender. Remove lid and simmer, stirring occasionally, until the sauce has thickened to the desired consistency (about 30 minutes).

Discard bay leaves and cloves. We serve the rogan josh with rice, extra yoghurt and chutney.

Store in a covered container in the refrigerator. Suitable to freeze.
© www.exclusivelyfood.com.au