south asia

Sudhanshu Kumar&#8217;s Lamb Rogan Josh

lamb

Marinade

(15 ml) canola oil

(15 ml) mustard oil

(30 ml) dry fenugreek leaves

cinnamon

mace flowers

cardamom pods,

bay leaves4 whole nutmegs, crushed

cloves

onion, roughly chopped

garlic cloves,

(100 g) fat-free natural yogurt

Rogan josh sauce

(90 ml) cooking oil

onion, chopped

tomatoes, chopped

coriander,

red chili,

(5 ml) black peppercorns, roughly ground

(10 ml) red chili powder

(5 ml) saffron

(5 ml) rose essence

(10 ml) garam masala

¼ teaspoon (1 ml) salt

(5 ml) coriander cumin powder

(480 ml) warm water

(30 ml) tomato purée

For garnish

coriander leaves

Julienned ginger

For the marinade, add canola oil, mustard oil, dry fenugreek leaves, cinnamon sticks, mace flowers, cardamom pods, bay leaves, crushed nutmeg, cloves, onion, garlic, and ginger to a food processor. Blitz until the mixture becomes a paste. Add paste to yogurt and stir. Cover the lamb with the mixture, then refrigerate for 2 hours, until the lamb gets tender.

For the rogan josh sauce, heat oil in a large saucepan over medium heat, then add onion and saut until golden brown. Add chopped tomatoes slowly, stirring as you do. Cook for 15 minutes. Add the coriander, red chili, ground peppercorns, chili powder, saffron, rose essence, garam masala, salt, coriander cumin powder and stir together, then cook for another 10 minutes.

For the lamb, add lamb to the saucepan with the rogan josh sauce then saut for 10 minutes over medium heat. Add the tomato pure and stir. Add the warm water, cover with a lid, and simmer for 40-50 minutes, until cooked through.

Serve garnished with fresh coriander leaves and julienned ginger.

Pilau rice: aromatic, fluffy, infused with a deep spice taste…it’s both the perfect side dish or a simple main! While I adore a delicious bowl of rice, there are a couple of things that can make or break this South Asian and Middle Eastern inspired dish. My pet peeve is that mushy, sticky rice that catches on the bottom of the slow cooker. Lucily, there’s a super easy fix to this! Just make sure you stir the rice 3-4 times during the cooking process. Also, once the rice is cooked, turn off the heat and serve it straight away. Be careful though! Don’t feel tempted to set the slow cooker to ‘keep warm’ as the rice may continue to cook. You don’t want those flavours getting lost in a sticky mess! Speaking of flavours, if you’d like to infuse even more to this fragrant dish, try replacing the water with chicken stock for an extra boost.

Slow cooker pilau rice recipe

olive oil

butter

brown onion, sliced thinly

garlic cloves, crushed

tsp turmeric

(1 1/2 cups) basmati rice

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Slow cooker pilau rice recipe

Top 2 south asia recipes from across the web

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Sudhanshu Kumar&#8217;s Lamb Rogan ...

Slow cooker pilau rice recipe

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Sudhanshu Kumar’s Lamb Rogan ...