Lamb neck rogan josh curry
Ingredients
- 2 tablespoons (30 milliliters) ghee
- 4 black cardamom seeds, crushed
- 5 cloves, crushed
- 10 black peppercorns, crushed
- 1/4 teaspoon (1.25 milliliters) asafetida, ground
- 907 grams lamb neck, cut in 5 centimeter lengths
- Salt
- 2 cups (480 milliliters) water, divided
- 2 dry red Kashmiri chilies, torn
- 2 tablespoons (30 milliliters) Kashmiri chili powder
- 5 teaspoons (25 milliliters) garam masala
- 2 cups (480 milliliters) full fat yogurt
- 2 tablespoons (30 milliliters) flour
- Steamed rice, to serve
- Naan, to serve
Directions
- Preheat oven to 300 F (150 C).
- Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.
- Season the lamb neck pieces with salt, then sear in the same pan for five to six minutes, until evenly browned.
- Reduce heat, add 1/2 cup (120 milliliters) water, torn Kashmiri red chilies, and cover.
- Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.
- Add garam masala and Kashmiri chili powder to the hot pan, mix well.
- Add the yogurt in stages to prevent breaking, stir in and allow each measure to absorb before adding next – repeat until all the yogurt has been added.
- Add one cup (240 milliliters) of water, continue to simmer.
- Make a slurry with 1/2 cup (120 milliliters) of water and the flour, stir into the sauce.
- Return the seared lamb neck to the sauce, cover, transfer to oven and bake for two hours, until meat is tender.
- When tender, remove neck, and pull meat from bones; discard the bones and return meat to pan.
- Combine, warm through, and serve hot with steamed rice and naan bread.
