Rogan Josh Lamb Leg

lamb leg with bone
onions 4 pc
red chilli 1 pc
garlic 5 cloves
ginger 1 pc
tomatoes 4 pc
tomato puree 1 tbsp
water 1.5 L

curry powder 1 tbsp
turmeric 1.5 tsp
ground cumin 1 tbsp
ground cinnamon 1 tsp
garam masala 1 tbsp
salt

bay leaves 3 pc
cinnamon stick 1 pc
cardamom pods 5 pc
star anise 1 pc
fennel seeds 1 tsp
coriander seeds 1 .5 tsp
cumin seeds 1.5 tsp

natural yoghurt 3 tbsp
fresh coriander 1 handful

Directions

Make a few shallow holes in lamb then rub with a bit of oil
Coat with spice mix set aside for 30 mins
Preheat oven to 150c
Heat a little oil in a large deep roasting tin/pan
Brown the lamb in the hot oil then remove
Chop onion, tomato, coriander and chilli
Brown onions with whole spices
Add garlic, ginger, tomatoes, tomato puree and chilli cook out for 10 mins on high
Return the lamb and cover with water
Cover tightly with tin foil and cook in the oven for minimum 5 hours
Remove lamb from the mix and reduce sauce by half
Remove cinnamon stick and star anise then blend until smooth
Stir in yoghurt and coriander then season to taste
Serve with basmati rice/naan bread

Browning: flavor and color
Braising: combination of dry and wet heat slowly cook tough cut to tender in a covered pot with a small amount of liquid over low heat

1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
Rogan Josh: an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce