From steven@grace74.freeserve.co.uk Mon Feb 4 12:56:00 2002 Date: Sat, 2 Feb 2002 10:46:05 -0000 From: Steven Grace Newsgroups: uk.food+drink.indian Subject: Re: Lamb Julie Sahni's Lamb In Fragrant Garlic Cream Sauce. (Rogan Josh) Serves 6 to 8 persons Marinade 4 medium sized onions weighing in total about 1 lb, peeled and roughly chopped 2 tablespoons finely chopped fresh root ginger 2 tablespoons ground coriander ¾ teaspoon ground cayenne pepper, or to taste 1¼ lb natural yoghurt 4 oz soured cream 1 tablespoon salt 3 fl oz melted ghee or 4 oz melted unsalted butter Other Ingredients 3 lb boneless lean lamb, preferably from the leg, cut into 1½ inch cubes 4 tablespoons of ghee or 1 oz melted unsalted butter mixed with 2 tablespoons of light vegetable oil 1 tablespoon finely chopped garlic 1 tablespoon black cumin seeds crushed, or 2 teaspoons ground cumin 2 teaspoons ground cardamom 1-teaspoon garam masala 8 fl oz double cream Milk or water if required Method 1. Put all marinade ingredients except the ghee into a food processor and blend to a fine purée. 2. Place lamb in a large bowl, pour over the marinade purée and then the melted ghee and mix thoroughly ensuring all the meat is well coated. Cover and let the meat marinate for at least 30 minutes at room temperature or 2 to 24 hours in the refrigerator. (If you refrigerate remember to remove the meat from the fridge at least 2 hours before cooking) 3. Put the meat in a heavy bottomed, preferably non-stick, pan along with the marinade. Place pan over medium-low heat and gently bring to the boil. Reduce heat and simmer, covered, until meat is very tender. The lamb should take 2 to 2½ hours to reach this stage and should be pierced with a fork or skewer without any resistance. Stir frequently and gently throughout the cooking period to prevent the sauce sticking and burning. 4. Heat the 4 tablespoons ghee in a small frying pan over a high heat. When it is very hot add the garlic, stirring rapidly for 15 seconds. Immediately add the cumin, cardamom and garam masala. As soon as the spices sizzle and give off an aroma, about 5 seconds, turn off the heat and pour the contents of the frying pan over the meat. Add the cream and stir to combine all the ingredients. Let the meat rest for 2 hours at room temperature. 5. When ready to serve, check for salt then reheat until piping hot and serve.