Kashmir x France
Rogan josh lamb navarin
Spring vegetables meet a Kashmiri red. It is like a picnic that brought its own fire.
150 minTime
42 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original777kcalsame
42 gproteinsame
7 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pat the lamb dry, season with salt and dust with the rice flour.
- 2Heat the ghee and mustard oil in a heavy casserole on high heat until the oil just smokes. Brown the lamb in 2 batches, 6 minutes each.
- 3Lower to medium, add the whole spices, bay leaf and asafoetida for 30 seconds. Stir in the chilli, fennel and dry ginger with 2 tbsp water, then add the curd a spoon at a time over 3 minutes.
- 4Return the lamb with its juices, add the tomato puree and stock, cover and simmer gently for 75 minutes.
- 5Add the potatoes, carrots and turnips and simmer uncovered for 20 minutes.
- 6Add the peas for 3 minutes, skim the excess fat from the top and adjust salt.
Serve it like this
Spoon the lamb into a wide warm bowl, arrange the turnips, carrots and peas around it like a small garden, pour the red jus over and finish with torn mint.
