Stellar Fusion greater noida

This delicious, meaty curry will warm your dinner table. A rogan josh dish straight from a Kashmiri kitchen, with mutton mingled with a slew of aromatic spices and herbs, combined with curd, then pressure cooked till soft. A tasty meal to serve at dinner gatherings! It goes well with onion rings and mint chutney.

INGREDIENTS

FOR THE PASTE

• 1/2 tsp. hot chilli powder

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 1/2 tsp. ground black pepper

• 2 tsp. sweet paprika

• 1 tsp. turmeric

• 2 tsp. garam masala

• 1/2 tsp. ground cardamom

• 3 tbsp. tomato puree

FOR THE LAMB

• 2 tbsp. vegetable oil

• 750 g lamb leg, fat trimmed, cut into 2.5cm cubes

• 4 bay leaves

• 1 stick cinnamon

• 4 cloves

• 1 large onion, chopped

• 2 cloves garlic, crushed

• 1 x 5cm piece of ginger, peeled and grated

• 100 ml natural yoghurt

• Small handful fresh coriander, chopped, to serve

DIRECTIONS

1. Combine all paste ingredients with a pinch of salt. Set aside.
2. Heat oil in a large pan and brown the lamb in batches. Set aside.
3. In the same pan, fry the bay, cinnamon, cloves and onion until the onion is soft and translucent. Add the garlic and ginger and fry for a further 2mins. Add the paste and fry for another 2 mins.
4. Add the lamb and 400ml of water and gently simmer for 1 hr, stirring occasionally.
5. Discard the bay and cinnamon and stir through the yoghurt, cooking for a further 10 mins.
6. Sprinkle with freshly chopped coriander before serving.