Recipes from around the world

Lamb Roghan Josh

Ingredients

• 1 kg lean boneless lamb, preferably leg or shoulder, sliced 3 cm thick and cut into 5-by-3 cm pieces
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• 200ml plain yoghurt
• 2 ½ teaspoons finely chopped fresh ginger root
• 3 tablespoons clarified butter
• Freshly ground black pepper
• ½ teaspoon turmeric
• 1 ½ tablespoons finely chopped fresh coriander
• 200ml water
• ½ teaspoon garam masala
• Pinch of nutmeg, preferably freshly grated

 Method

1. Place the lamb in a large shallow baking dish and sprinkle it evenly with the cayenne and salt.
2. Mix the yoghurt and chopped ginger root together until well blended and pour over the lamb. Turn the pieces of meat over, ensuring all the meat is well coated.
3. Cover the dish tightly with aluminium foil and marinate for at least 1 hour at room temperature.
4. Heat the clarified butter over a moderate heat in a large, heavy frying pan. Stir in a liberal grinding of black pepper and the turmeric, then add the lamb and its marinade and bring to the boil over high heat, turning and stirring the meat constantly.
5. Cover the pan tightly; reduce the heat to the lowest possible point and simmer, undisturbed for 1 hour.
6. Sprinkle the lamb with coriander and pour 6 tablespoons of the water down the sides of the pan. Then cover again and simmer for 15 minutes longer. Stir in 3 tablespoons of water and cook for 15 minutes then stir in the rest of the water and cook for 10 minutes, until the lamb is tender. Serve with a sprinkle of garam masala and a pinch of nutmeg over the top.