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Lamb rogan josh risotto


  • 1/4 cup (60 milliliters) palm oil
  • 6 lamb shanks
  • Salt
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 2 tablespoons (30 milliliters) minced fresh ginger
  • 1 red Thai chili pepper, thinly sliced
  • 2 tablespoons (30 milliliters) minced fresh turmeric
  • 1 tablespoon (15 milliliters) saffron
  • 1/4 cup (60 milliliters) spice blend for rogan josh (see below)
  • 2 tablespoons (30 milliliters) chickpea flour
  • 1 x 28-ounce can (796 milliliters) diced tomatoes, strained of juices
  • 6 cups (1.4 liter) chicken stock
  • 2 bay leaves
  • 2 tablespoons (30 milliliters) olive oil
  • 1 1/2 cups (360 milliliters) arborio rice
  • 1/2 cup (120 milliliters) white wine
  • 2 tablespoons (30 milliliters) ghee
  • 2/3 cup (160 milliliters) grated Parmesan
  • 1/4 cup (60 milliliters) chopped fresh chives
  • 1/2 cup (120 milliliters) crumbled paneer
  • 1/4 cup (60 milliliters) chopped cilantro

Spice blend for rogan josh:

  • 2 tablespoons (30 milliliters) coriander seeds
  • 2 tablespoons (30 milliliters) cumin seeds
  • 1 tablespoon (15 milliliters) fenugreek seeds
  • 1 tablespoon (15 milliliters) mustard seeds
  • 2 small cinnamon sticks
  • 10 cardamom pods
  • 6 Kashmiri chilies
  • 1 1/2 tablespoons (25 milliliters) black peppercorns
  • 1 teaspoon (5 milliliters) whole cloves
  • 1/4 cup (60 milliliters) dried curry leaves
  • 1 teaspoon (5 milliliters) ground nutmeg
  • 1 teaspoon (5 milliliters) ground cayenne pepper
  • 2 tablespoons (30 milliliters) ground turmeric


To make the spice blend:

  1. In a pan over medium heat, toast coriander, cumin, fenugreek, mustard seeds, cinnamon sticks, cardamom pods, Kashmiri chilies, peppercorns, and cloves until fragrant.
  2. Remove from heat. Add curry leaves.
  3. Run mixture through a spice grinder. Once you have a fine spice blend, stir in nutmeg, cayenne, and turmeric. Set aside.

To make the lamb josh rogan:

  1. Preheat oven to 300F (150 C) degrees. Heat palm oil in a large Dutch oven or pot with high sides over medium high.
  2. Season lamb with salt, then add to the pot. Sear on all sides for two to three minutes each, or until nicely browned. Remove lamb to a plate. Set aside.
  3. Reduce heat to medium and add onions, garlic, and ginger. Cook for three to four minutes, stirring occasionally.
  4. Add chili pepper, turmeric, and saffron. Cook for three to four minutes, stirring occasionally.
  5. Add 1/4 cup (60 milliliters) spice blend and stir in. Add chickpea flour and stir. Stir in diced tomatoes and cook for two minutes. Add chicken stock and bay leaves, stir, and bring to a simmer.
  6. Add lamb shanks back to Dutch oven. Cover. Put in oven. Cook for three hours, or until tender. Remove lamb from broth and tent with foil. Keep broth warm on the stove over medium-low heat.
  7. Heat olive oil in a large skillet over medium heat. Add rice and toast for two minutes. Deglaze with white wine, then reduce by half.
  8. Add two ladles of stock. Stir and cook until the stock has been absorbed by the rice. Continue adding one ladle at a time, until rice grains are tender but with a little bite. Remove from heat.
  9. Stir in ghee, Parmesan, and chives. Season with salt and pepper.

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