Lamb neck rogan josh curry

By Craig Wong
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SERVES
2

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

  1. Preheat oven to 300 F (150 C).
  2. Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.
  3. Season the lamb neck pieces with salt, then sear in the same pan for five to six minutes, until evenly browned.
  4. Reduce heat, add 1/2 cup (120 milliliters) water, torn Kashmiri red chilies, and cover.
  5. Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.
  6. Add garam masala and Kashmiri chili powder to the hot pan, mix well.
  7. 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.
  8. Add one cup (240 milliliters) of water, continue to simmer.
  9. Make a slurry with 1/2 cup (120 milliliters) of water and the flour, stir into the sauce.
  10. Return the seared lamb neck to the sauce, cover, transfer to oven and bake for two hours, until meat is tender.
  11. When tender, remove neck, and pull meat from bones; discard the bones and return meat to pan.
  12. Combine, warm through, and serve hot with steamed rice and naan bread.

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