Lamb rogan josh - Indian Recipes

Lamb rogan josh with flatbreads

Ingredients

For the lamb rogan josh

• 3 tbsp vegetable oil

• 2 shallots, peeled, finely sliced

• ½ tsp ground cinnamon

• 2 cardamom pods, husks removed

• 2 cloves

• ½ tsp cumin seeds

• pinch garam masala

• ¼ tsp turmeric

• pinch ground mace

• ½ tsp ground coriander

• pinch hot chilli powder

• pinch mango powder (also sold as amehoor in Asian grocers)

• 2 garlic cloves, chopped

• 15g/½oz fresh root ginger, chopped

• 1 lamb chump chop, bone removed, cut into 2.5cm/1in cubes

• 2 tomatoes, skins removed, chopped

• 150ml/5½fl oz water

For the flatbreads

• 55g/2oz plain flour, plus extra for dusting

• 55g/2oz wholemeal flour

• pinch salt

• 2-3 tbsp water

• 1 tbsp vegetable oil

• fresh coriander leaves, to serve

Preparation method

1. For the lamb curry, heat one tablespoon of vegetable oil in a frying pan, add the sliced shallots and sauté for 3-4 minutes, or until softened but not coloured.

2. Place the dried spices into a pestle and mortar and grind, ensuring to crush the whole spices. Add the crushed spices to the shallots and fry for 1-2 minutes, or until the spices smell aromatic.

3. Place the garlic, ginger and remaining vegetable oil into a mini blender and blend to make a smooth paste. Coat the lamb with the garlic and ginger paste and allow to marinate for five minutes. Add the lamb to the shallots and spices, stir well and cook for five minutes.

4. Place the tomatoes into a mini blender and blend to a smooth paste. Add the tomato paste and water to the lamb, stir well, cover with a lid and cook over a gentle heat until the lamb is tender.

5. For the flatbreads, sift the flours into a large bowl with the salt and add just enough water to make a soft dough. Knead into a ball. Turn the dough out onto a floured surface, break into two balls and then roll each ball to 0.5cm/¼in thick with a rolling pin.

   Technique: Kneading bread
   

6. Brush the surface of each flatbread with vegetable oil, heat a frying pan until smoking hot, place the flatbreads into the pan and fry for two minutes on each side.

7. To serve, spoon the curry into a serving bowl, scatter with fresh coriander leaves and serve with the flatbreads.