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.
