As much as I do pretty much all of the cooking in our house, sometimes Mr T pulls something out of the bag and really impresses me!
Armed with a recipe from the one and only Jamie Oliver, Mr T rustled up the most amazing Lamb Rogan Josh I’ve ever tasted last Saturday. He tweaked it slightly as Jamie O does like his chillies, and while we’re not scared of some spice, 8 seemed a lot! So the recipe below is the slightly amended version.
Note – There is quite a bit of prep involved in this recipe but dont be put off. Once its all come together you can pretty much leave it to its own devices. Mr T marinated the meat for about 5-6 hours, rather than overnight, but either would work well. We bought 2 boned half shoulders of lamb from the supermarket, to save deboning a whole one, and just chopped it into big chunks.
The orginal recipe serves 4, but ours would have easily served about 8 – we’re having the leftovers tonight!
3 inch piece fresh ginger, peeled and grated
8 cloves garlic – crushed
1 teaspoon turmeric
4 tablespoons natural yoghurt (full fat – none of the fat free stuff!)
1 teaspoon crushed black peppercorns
1 kg lamb shoulder, cut into big cubes
5 medium-sized red onions – chopped roughly
2 red peppers – deseeded and chopped roughly
3 fresh red chillies, deseeded
1 tablespoon green cardamom pods
½ tablespoon whole cloves
1 cinnamon stick or 1tsp ground cinnamon
2 tablespoons coriander seeds
3 small dried red chillies
2 teaspoons paprika
2 x tin chopped tomatoes
½ tablespoon salt
Fresh corriander, mint and chilli to serve (optional)
Put the yoghurt into a bowl big enough to hold the lamb, add the turmeric, pepper, garlic and ginger and mix well, then add the lamb and stir it well to eensure its all coated with the yoghurt. Cover with cling film and leave in the fridge overnight if possible – 5/6 hours will be enough though.
Preheat your oven to 170ºC/325ºF/gas 3. Whizz your peppers, onions and chillies in a food processor to make a paste.
In a cast iron casserole pot with a lid, toast the cardomom, coriander seeds, cinnamon (if using a stick) and cloves (no oil) for a few minutes until they start smelling slightly nutty and toasted. Then add them to a pestle and mortar and grind to a powder with the dried chillies.
Keep the pan on the heat and add a splash of oil. Add the onion, peppers and chilli paste from the food processor with the ground up spices and paprika (if using ground cinnamon, add it now).
Cook over a gentle heat for about 10 minutes. Add half a pint of water, the tins of tomatoes, turn up the heat and stir well – bringing it to the boil. Add the salt, put the lid on and whack the pot into the oven. It will now cook slowly, and when you take the pot out of the oven 2 hours later, the lamb will be falling apart tender and the sauce will be thick and smelling amazing!
Check for seasoning and serve with some more yoghurt on the side and garnished with fresh chopped red chilli, corriander and mint, if you like.
We had ours with rice and naan bread which we bought – tonight we will be having it with the homemade flat breads I posted last week. I’m really looking forward to dinner!
Its quite spicy, so feel free to reduce the amount of chilli if you want, or add some yoghurt at the end to temper it slightly.