LAMB ROGAN JOSH WITH LEMON RICE AND A LENTIL AND SPINACH DHAL

FULL OF GENEROUS FLAVOUR ONE OF THE BEST LAMB CURRIES YOU CAN EAT

INGREDIENTS

500g leg of lamb rough chopped

2 tbsp oil

3 tbsp ghee
2 garlic cloves fine chopped

1 tsp sugar1 tin tomatoes chopped

salt & pepper to taste

1 bunch chopped coriander

MARINADE FOR THE LAMB

150g plain yogurt

1 tsp garam masala

1 tsp curry powder

Mix all the marinade ingredients together and add the chopped lamb, mix well so every piece is coated, cover with cling film and place in the fridge to marinate for at least a couple of hours.

WHOLE SPICES

2 bay leaves

5 cardamon pods crushes

2 inch piece cinnamon stick

2 cloves

1 tsp cumin seeds

GROUND SPICES

1 tsp garam masala

2 tsp chilli

1 tsp coriander

1 tsp fennel

1 tsp ginger

1 tsp cumin

1/2 tsp cayenne pepper

Heat the oil and ghee in a heavy based saucepan over a medium heat, add all of the whole spices and fry for about 45 seconds, then add the garlic and stir in for 30 seconds and finally add the marinated lamb pieces, let them catch just a little as this add's depth to flavour, cover and cook for approx 20 minutes.  The oil and ghee should separate from the meat, at this point tip the saucepan at a angle allowing the oil and ghee to drain into a well in the saucepan, hold the saucepan there and add the sugar into the oil, stir in and caramelise this to a lovely deep brown colour, once done place the sauce pan flat and mix the sizzling bubbling caramelised sugar oil back into the meat.

Now add all the the ground spices, except the garam masala, add the tomatoes and puree, you may need a dash of water or more if the sauce is to thick, as you are going to cook this sauce on for another 1 hour on a mild heat, just simmering, you will need to stir this regularly throughout as it will start to stick a little and you don't want any of this to burn.

To finish season to taste and add the coriander and garam masala. 

LEMON RICE

1 cup of rice

2 cups of water

2 cardamon pods crushed

1 inch cinnamon stick

1 clove

1 knob of butter

1 lemon juiced then cut into pieces

(or) 2 preserved lemons chopped

1 pinch of turmeric

1 pinch garam masala

Place all the ingredients except the butter in a saucepan and bring to a simmer, place the lid on and cook for 6 minutes only, take off the heat, remove the lid and add the butter, replace the lid immediately and leave to one side for 10 minutes, don't be tempted to take the lid off or to stir the rice, after this you will have perfect cooked fluffy rice.  Add the turmeric and garam masala and fork through, if you want multi coloured rice, take out 1/3 or the rice and mix with the turmeric then return to the pan and fork through.

LENTIL DHAL

100g yellow split lentils

1 chicken stock jelly

300ml water

1 tbsp ghee

1 shallot fine diced

1 tsp garam masala

3 cloves garlic thinly sliced

1 bunch coriander chopped

Place the lentils, water and chicken stock in a pan and bring to a rolling simmer, place the lid on and simmer for approx 20 minutes, the lentils will be ready when you stir and they fall apart and mix evenly with the stock.

Meanwhile heat the ghee and gently fry the onion and garlic to a chewy soft level, careful not to burn, add the garam masala and pour this all into the lentil dhal, add coriander and season to taste if required.  You should have a lovely medium thick consistency, if the dhal is a bit loose then you can simmer on the thicken.

BUTTER FRIED SPINACH

2 tbsp ghee

100g fresh spinach

1 clove garlic fine chopped

1/2 small onion fine diced

1 tomato de-seeded fine chopped

1 green chilli fine chopped

1 pinch ground cumin

1 pinch ground coriander

Heat the ghee and gently fry the garlic and onion for a couple of minutes, add the tomato, chilli and ground spices, fry for 1 minute and then add the spinach and wilt.  Season to taste if required.