Rogan josh

Rogan josh

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

My love of Indian food began when I moved to East London. I discovered this recipe in an old regional cookbook given to me by an Indian chef who did a stint with me at Monte’s in London, where I was head chef. I’ve used cottage cheese in my recipe, rather than the more traditional curd, as it’s easy to find. Rogan josh is best served with naan bread and something to cool your mouth down, like a good mango chutney.

Ingredients

Quantity Ingredient
4 lamb shanks, French trimmed
2 teaspoons Garlic paste
2 teaspoons Garlic paste
2 teaspoons ground turmeric
3 fresh bay leaves
175g french shallots or small onions, finely sliced
1/3 cup sunflower oil
6 green cardamom pods, crushed
1 1/4 tablespoons freshly ground fennel seeds
1/2 teaspoon ground ginger
4 red scotch bonnet or small red chillies
100g cottage cheese
1/4 cup canned diced tomatoes

Method

  1. Preheat the oven to 180°C.
  2. Mix the lamb shanks thoroughly with the garlic and ginger pastes, turmeric and bay leaves. Leave to marinate while you prepare the other ingredients.
  3. Gently fry the shallots in 2 tablespoons sunflower oil until soft and translucent. Add the cardamom pods, fennel seeds and ground ginger. Cook gently for 5 minutes until aromatic.
  4. Purée the chillies with 2 tablespoons sunflower oil. Add the shallot mixture, cottage cheese and tomatoes, then purée until smooth. Add to the marinated meat with 300 ml water and combine.
  5. Place all the ingredients in a large saucepan; it needs to be big enough to hold the lamb shanks, with the sauce covering the meat but not the bones. Cover with wet baking paper and foil.
  6. Place in the oven and cook for 2 hours, or until very tender. Check the liquid from time to time and top up with a little water if necessary.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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