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Muslim rogan josh
Serves 6-7 Starters and mains
Ingredients
- 1kg bone-in leg of lamb, cut into pieces on the bone (ask your butcher to do this)
- 15g garlic (around 3 large cloves), crushed to a paste
- 1 1/2tsp salt
- 2tbsp rapeseed oil
- 5cm cinnamon stick
- 4 whole cloves
- 6 green cardamom pods
- 2 black cardamom pods
- 3 dried bay leaves
- 2tsp ground fennel
- 2tsp ground ginger
- 2tsp ground turmeric
- 1/2tsp freshly ground black pepper
- 4tsp shallot paste (see recipe linked)
- 1tbsp Kashmiri chilli powder, dissolved in 3tbsp water
- 200ml cockscomb flower extract (optional)
- 1/2tsp saffron strands, soaked in 4tsp lukewarm water
- steamed rice, to serve
Method
Put the meat in a deep pan with 1 litre water, the garlic and 1/2tsp salt. Bring to the boil and cook for 20 minutes until the meat is half cooked. Skim off and discard any scum that rises to the surface, then strain the cooking stock into a jug. Set the meat aside.
Heat the oil in a large pan with a lid over a medium heat. Add the whole spices and bay leaves and cook for 1 minute, then add the ground spices, remaining 1tsp salt, the shallot paste and the chilli powder in its water. Stir continuously until well combined.
Increase the heat to high and add the boiled meat. Sauté for around 4 minutes, then reduce the heat to low. Add the reserved cooking stock, cover and cook for 30–35 minutes until the meat is tender. Add the cockscomb flower extract, if using, and the saffron. Mix well and cook for a final 2 minutes. Serve hot with rice.
This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.
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