RHOGAN JOSH GOSHT: Lamb in Red Gravy

This is one of the traditional dishes from the times of the Moghul emperors. In ancient days they used alkanet root to redden the meat, but in this recipe, I have used tomato and paprika. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than a simplified restaurateur's version. Serve with pulao rice (page 123). Serves: 4

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Step 1

Mix the lamb and yoghurt, spices 1 and salt. Let stand for 6 hours minimum or overnight.

Step 2

Put onion, ginger, garlic and tomato into blender, and purée.

Step 3

Melt ghee in a pan, and add the onion purée. Put the lamb mixture into a separate pan (without ghee). Cook both for about 20-30 minutes. Salt to taste, and stir the meat occasionally to prevent sticking.

Step 4

Combine the two mixtures and cook for a further half hour or so, until the meat is quite tender.

Step 5

Add spices 2, and fresh coriander. Mix well and cook for a further 5 minutes, then serve.

Step 6

If the curry gets too dry at any time, add a little water. Alternatively, after fried meat and purée, they can be put in a casserole dish in the oven preheated to 190°C and baked for 45 minutes. Add spices and cook for a further 10-15 minutes. Add fresh coriander and serve.