Rogan Josh de cordero picante

Ingredientes

• 2 tbsp solid butter ghee (or 3 tbsp vegetable oil)
• 1 onion (finely chopped)
• 1 sprig curry leaf
• 2 tspn ginger/garlic paste
• 600 grams lamb (I used lamb off the bone, cut into cubes)
• 1 5cm piece piece cinnamon
• 5 elachie/cardamom pods
• 4 cloves
• 1 star aniseed
• 1 tspn cumin seeds
• 2 tspn ground coriander
• 1 tspn fennel seeds
• 2 bay leaf
• 1 black elachie
• 1 tbsp masala ((optional, you can add more kashmiri chilli powder instead))
• 2 tspn Kashmiri chilli powder
• 1 tspn garam masala
• 1/2 tspn turmeric
• 2 roma tomatoes (blanched and grated/blended)
• 3 tbsp fresh cream (optional)
• 1/3 cup plain yogurt
• salt to taste
• 1 cup warm water

Preparación

1. 1

   Toast the fennel and cumin seeds in a pan, on low heat. Allow to cool, grind to a fine powder and set aside

2. 2

   Heat the butter ghee on low to medium heat. Add the cinnamon stick, star aniseed, black elachie, bay leaf and elachie/cardamom and fry until fragrant

3. 3

   Add onion and curry leaf and sauté until onion is slightly brown

4. 4

   Once onion is translucent add the ginger/garlic paste and fry for a minute

5. 5

   Add the cubes of lamb and mix in the ground spices and turmeric. Add the masala and chilli powder. Mix it all well and sauté for at least 5 minutes with the lid open

6. 6

   Add the tomatoes. Season with salt. Turn down the heat to a low setting and allow the curry to simmer for at least 45 minutes or until lamb is soft and tender

7. 7

   Once the curry starts drying up, add a cup of water and allow it to cook until the gravy is thick and lamb is soft and tender. Mix in the yogurt and allow it to simmer for 5 minutes. Add the garam masala.

8. 8

   Add fresh cream if you wish. Garnish with coriander and serve hot