Thursday, 29 September 2011

Lamb /Mutton Rogan Josh



800g lean stewing lamb, cubed
3 cups beef stock
2 small red onion, sliced thinly
8 cloves garlic, minced
1 tbsp ginger paste
3 bay leaves
2 cinnamon sticks
8 pcs cardamom pods, crushed
8 pcs peppercorns
2 tsp cayenne pepper
4 tsp paprika
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground cloves
1 tsp garam masala
1/2 cup cream
salt
oil
Method
1. In a pot heat oil then brown lamb on all sides, once browned remove lamb then set aside.
2. Add onions, garlic and ginger then cook until onions are soft and turn a bit brown.
3. Add bay leaves, cinnamon stick, cardamom pods, peppercorns cook while continuously stirring until fragrant.
4. Add coriander, cumin, cloves, cayenne, paprika and garam masala and cook for 30 seconds.
5. Place the lamb back together with the beef stock, bring to a boil then simmer for an 1.5 hours in medium heat, add water if needed. Liquid at this stage should be reduced and thicker in consistency.
6. Stir in cream, season with salt and cook for 5 more minutes.


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