Lamb Rogan Josh with Saffron Rice

Rogan josh

• 250 g Yogurt, plain
• 2 tsp Ground Kashmiri chili
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Fine sea salt
• 900 g Lamb shoulder, boneless
• 2 medium Yellow onion
• 2 tbsp Vegetable oil
• 2 tbsp Ghee
• 6 pieces Cardamom pods
• 6 pieces Whole cloves
• 6 cloves Garlic
• 30 g Ginger root, peeled
• 400 g Canned chopped tomatoes
• 500 ml Water

Saffron rice

• 300 g Basmati rice
• 1 pinch Dried saffron threads
• 600 ml Water
• 1 tsp Fine sea salt
• 1 tbsp Ghee

1. In a bowl, mix the yogurt with the ground Kashmiri chili, ground cumin, ground coriander and 1 tsp of the fine sea salt. Cut the lamb into bite-sized pieces, add to the spiced yogurt, and turn to coat well. Set aside while you prepare the onions, garlic and ginger.
2. Finely slice the onion. Crush the garlic to a paste and finely grate the ginger. Keep them separate so you can add them in stages.
3. Heat the vegetable oil and 2 tbsp ghee in a dutch oven over medium heat. Add the onion with a pinch of the remaining salt and cook for 12 to 15 minutes, stirring often, until deep golden. This slow browning is key for a glossy, rich sauce.
4. Add the cardamom pods and whole cloves and cook for 1 minute until fragrant. Stir in the garlic and ginger and cook for 1 to 2 minutes, keeping the heat moderate so they do not catch. Scrape the base of the pan as you stir.
5. Add the lamb and all the spiced yogurt, then cook for 6 to 8 minutes, stirring, until the yogurt looks absorbed and the lamb begins to lose its raw colour. Tip in the canned chopped tomatoes and cook for 3 minutes. Pour in 500 ml water and bring to a gentle simmer.
6. Cover and simmer on low for 70 to 80 minutes, stirring every 15 minutes, until the lamb is very tender. Uncover for the final 10 to 15 minutes to reduce the sauce until glossy and coating the meat. Taste and season with the remaining fine sea salt if needed.
7. While the curry finishes, rinse the basmati rice in cold water until the water runs mostly clear. In a saucepan, warm a little of the 600 ml water and steep the dried saffron threads for 5 minutes. Add the rice, remaining water, 1 tsp fine sea salt and 1 tbsp ghee, then bring to the boil.
8. Cover, reduce to low, and cook the rice for 10 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork to separate the grains. Serve the lamb rogan josh with the saffron rice.

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