Vivek Singh's Classic Rogan Josh Lamb Curry

Name: Vivek Singh's Classic Rogan Josh Lamb Curry
Ingredients: cinnamon stick; cloves; whole black peppercorns; whole coriander seeds; whole cumin seeds; Kashmiri chili powder; turmeric; salt; whole fennel seeds; onion; lamb meat; garlic-ginger paste; ground cumin; ground coriander; yogurt; tomato paste; water; Absolute garam masala; basmati rice

#lamb#spiced#Absolute Spice#garam masala#basmati rice

Experience the rich and aromatic flavors of traditional Rogan Josh with tender lamb simmered in a fragrant blend of spices, yogurt, and tomato, perfected by chef Vivek Singh of Cinnamon Club. Served hot with fluffy basmati rice, this dish is a comforting taste of Indian cuisine.

Ingredients extracted via AI

cinnamon stickcloveswhole black peppercornswhole coriander seedswhole cumin seedsKashmiri chili powderturmericsaltwhole fennel seedsonionlamb meatgarlic-ginger pasteground cuminground corianderyogurttomato pastewaterAbsolute garam masalabasmati rice

Procedure generated via AI

Heat oil in a pan and add the whole spices: cloves, cinnamon stick, bay leaf, black peppercorns, and coriander seeds. Fry them until they start popping and release their aroma into the oil.
Add finely chopped onion and a pinch of salt, which helps speed up caramelization. Sauté for 5 to 7 minutes until the onion begins to change color.
Add the lamb or your choice of vegetables (such as cauliflower or paneer) and continue frying to brown the meat and further caramelize the onions.
Once the meat is browned and the onions are nicely golden, stir in the garlic-ginger paste and cook briefly until well combined.
Add the ground spices: ground coriander, ground cumin, chili powder, and a pinch of turmeric. Cook for several minutes to remove the raw flavor of the spices.
Gradually mix in the yogurt in small portions, stirring continuously to prevent curdling.
Add the tomato paste (fresh or canned) along with some water or stock, just enough to partially submerge the meat.
Simmer the lamb gently over low heat for about 30 to 40 minutes, until the meat is tender and easily pulls away from the bone.
Finish by seasoning with a little garam masala and lightly crushed fennel seeds. Optionally, garnish with fresh coriander.
Serve hot alongside fragrant basmati rice.