Rogan Josh (kashmiri Lamb Curry)

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 dried red chilies, seeded
• 2 tablespoons ground blanched almonds
• 1 tablespoon ground coriander
• 1 teaspoon cumin seed
• 1 teaspoon poppy seeds
• 3 garlic cloves, roughly chopped
• 1 tablespoon chopped fresh ginger
• 2 large onions, finely chopped
• 1/4 teaspoon saffron strand
• 4 tablespoons ghee (or oil)
• 4 cardamom pods, bruised
• 1/2 teaspoon ground turmeric
• 1/2 cup plain yogurt
• 2 large ripe tomatoes, peeled and chopped
• 3 teaspoons kashmiri garam masala (kashmiri garam masala)
• salt, to taste
• 750 g lean lamb, cut into large cubes
• 2 tablespoons chopped coriander leaves

Recipe

• 1 paste:.
• 2 soak chillies in hot water, to cover, for 5 minutes. dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (shake pan so spices don't burn.) place into a food processor with garlic, ginger, onions and chillies and blend until smooth. you may need to add a little of the chile soaking water to help the blending.
• 3 dry toast the saffron strands in the small pan. be careful not to burn. in a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. add to the paste mix and set aside.
• 4 curry:.
• 5 heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
• 6 stir in yoghurt, a spoonful at a time.
• 7 add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
• 8 add lamb and stir over high heat to coat with with spices.
• 9 reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (it should not be necessary to add any liquid). stir occasionally to prevent spices from sticking to base of pan.
• 10 serve sprinkled with coriander leaves and accompany with rice.