Madhur Jaffrey’s lamb rogan josh

Flipping amazing and entirely worth the effort. I’ve made it for 2 people and for 40, and it is without fail fragrant, succulent and rapturously received. Which just goes to prove that Madhur Jaffrey is a flipping genius and the queen of Indian cooking!

• 2″ fresh ginger, peeled and coarsely chopped
• 8 cloves garlic, peeled
• 2 cups water
• 5 tbsp veg oil
• 900g lamb shoulder, cut into 1″ cubes
• 10 whole cardamom pods
• 2 bay leaves
• 6 cloves
• 10 black peppercorns
• 1 stick cinnamon
• 2 medium onions, peeled and finely chopped
• 1 tsp ground coriander
• 2 tsp ground cumin
• 4 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 6 tbsp plain yogurt
• 1/4 tsp garam masala
• Freshly ground black pepper

1. Put the ginger, garlic and 4 tbsp water a mini food mixer. Blend into a smooth paste
2. Heat the oil in a wide, heavy saucepan over a medium-high heat. Brown lamb in several batches and set aside in a bowl
3. Put the cardamom, bay, cloves, peppercorns, and cinnamon into the same hot oil
4. Stir and wait until cloves swell and the bay leaves begin to take on colour.  This only takes a matter of seconds
5. Now add the onions. Stir and fry for 5 mins until the onions go a medium-brown colour.
6. Add ginger-garlic paste and stir for 30 seconds
7. Add the coriander, cumin, paprika, cayenne, and salt. Stir fry for another 30 seconds. Add the browned meat cubes and the meat juices
8. Now put in 1 tbsp of yogurt, stir and fry for about 30 seconds until yogurt is well blended
9. Add the remaining yogurt, a tbsp at a time in the same way.  Stir and fry for another 3-4 mins
10. Add the remaining 1¼ cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot
11. Cover, turn heat to low and simmer for about an hour or until meat is tender
12. Every 10 mins give the pot a good stir to prevent burning
13. When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened
14. Sprinkle the garam masala and black pepper over the dish and mix them in just before you serve

Serve with rice, raita, mango chutney, samosas, a huge feast of delicousness!