ROGAN JOSH

Serves: 4 as part of an Indian meal.

Prep Time: 30 minutes | Cooking Time: 90 minutes

Dietary Style: GF.

DF Sub: coconut oil + coconut yoghurt.

Lamb rogan josh is regal Kashmiri Pandit flavour. This is a queen of a dish, and one that demands much time and attention to detail in order to execute beautifully. It is very much worth the effort. Browning the meat over time with oils, yoghurt, water and spices results in a truly rich carriage for the dense and warm spice that speaks directly to Kashmiri culinary tradition. Make sure you have time to cook. And a glass of wine never goes astray.

INGREDIENTS

• 1 kg lamb shoulder
• 1 cup yoghurt
• 4 black cardamom pods
• 1 cinnamon quill
• 6 clove buds
• 2 bay leaves
• 1/2 cup ghee
• canola or vegetable oil

• 2 tsp fine white salt
• 1/3 tsp powdered asafoetida
• 1 tsp Kashmiri chilli
• 2 tbsp water
• 4 tsp fennel powder
• 2 tso ginger powder
• 1 tsp garam masala

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1. Start by cutting your lamb shoulder into large chunks - 3 to 4 cm x 3 to 4 cm pieces. If you prefer less texture and richness in the end result, trim some of the excess fat.

2. In a bowl, put the diced lamb, the cup of yoghurt and your whole garam masala - black cardamom, cinnamon quill, clove and bay leaf. Mix well to combine and leave to marinate for around 10 minutes.

3. While the meat is marinating, heat the ghee and canola or vegetable oil in a large heavy based pot or wok, or a traditional kadai. At the stovetop have ready your salt, asafoetida, metal spoon and a lid to cover the pot once the meat is added.

4. When the oil is very hot add the marinated lamb chunks, being careful of the oil spitting. Cover with a lid straight away until the spitting subsides, less than one minute. Once it quietens, remove the lid, stir the lamb through the oil and add the salt and asafoetida.

5. So begins the browning process. Stand at the stove and continue to watch and stir the meat with a metal spoon as it cooks on high. It will take around 15 minutes for the yoghurt to begin to dry and the oil and yoghurt to separate. Watch the video for visual indications of what this will look like. Keep stirring with the metal spoon, scraping the browning pieces of meat and yoghurt thickened spice from the bottom and sides of the pan.

6. After a further 15 minutes, the yoghurt should almost dry completely, leaving the oil. At this point, add a little water once or twice to prolong the browning process. Cook down another 20 to 30 minutes until the oil begins to diminish and the lamb requires constant scraping to avoid sticking.

7. Turn the heat down to medium-high at this point.

8. In a small bowl, dissolve the red chilli with the 2 tbsp of water and add to the lamb. Stir through. Add the fennel and ginger powders. Continue to brown and cook on the medium-high heat for a further 15 to 20 minutes.

9. Add two cups of water and stir the meat as the gravy softens and becomes a little creamy. Add the garam masala and stir through. Cook another 10 minutes on a medium-low heat.

10. Serve.