When you have time to spare on a weekend, try your hand at this juicy and piquant plate of lamb rogan josh with cumin rice for a hearty, aromatic meal
- 2 tbsps ghee (clarified butter)
- 1 kg boneless lamb shoulder, trimmed, 3-cm cubes
- 2 red onions, finely sliced
- 2 cardamom pods
- 2 dried red chillies
- ¼ cup rogan josh curry paste
- 400 g can tomato puree
- 1 cup water
- ½ bunch English spinach, chopped
- Coriander, to serve
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 whole cloves
- 1 bay leaf
- 1 pinch saffron
- 1 cup basmati rice, rinsed well
- 2 cups water
In a large, heavy-based saucepan, heat ghee on high. Brown lamb, in 2 batches, 3 to 4 mins each. Remove from pan.
Using same pan, reduce heat to low, and cook onion 8 to 10 mins, stirring until tender.
Increase heat to medium. Add cardamom and chillies, and cook 1 to 2 mins until fragrant. Add curry paste and cook 2 to 3 mins, stirring.
Return lamb to pan, stirring to coat in curry paste. Add tomato puree and water. Bring to simmer. Cook on low, covered, 40 to 45 mins, stirring occasionally until lamb is tender.
Meanwhile, prepare cumin rice in a large saucepan. Heat oil on medium, cook spices, bay leaf and saffron 1 min, stirring. Mix in rice to coat. Add water and bring to boil. Reduce heat to low and cook, covered, 8 to 10 mins until all liquid is absorbed. Set aside for about 5 mins, covered.
Stir spinach through curry and cook 1 to 2 mins until spinach is just wilted. Scatter with coriander and serve with cumin rice.
Photo: Bauers/Rob Shaw