Lamb stew Rogan Josh style

 

I have finished all the easy to cook parts of the half lambs that was purchased early this year, now left with parts like shank, neck and brisket that needs longer cooking. So I stew them together in a curry sauce modified from Madhur Jeffrey's Rogan Josh recipe.

Lamb stew Rogan Josh style

a. 1cinnamon stick, 3 bay leaves, 10 cardamons, 10 peppercorns, 5 cloves,

b. 1 large onion cut into small pieces

c. 1 head of garlic and 1 inch of ginger blended finely with 4 tbsp water

d. 2 tsp of cumin powder, 1 tsp of coriander powder, 4 tsp of paprika, as much chili powder as you like

e. 1 cup of coconut cream, 3 tbsp of nut paste to enrich and thicken (peanut/hazelnut etc)

 

1. Place lamb pieces in baking dish, bake at 220˚C for 15 minutes to warm through and brown slightly. 

2. At medium heat in a pan with 2tbsp olive oil, warm dry spices a, for a few seconds until peppercorns start to pop.

3. Add onion and cook gently until golden.

4. Add garlic ginger water, mix well for 1 minute.

5. Add spice powder d, mix well, lastly add coconut cream and nut paste, this will be the final quantity of sauce at the end of cooking, season with salt.

Lamb stew Rogan Josh style before baking

6. Then add 2 cups of water and bring to boil, pour on to lamb in baking dish.

7. Bake at 130˚C until meat is tender and sauce reduced to the quantity at step 5, around 2.5 hours, turn over lamb pieces every half hour.

8. Sprinkle finely cut kaffir lime leaves on top before serving.