LAMB ROGAN JOSH WITH CUMIN RICE
Prep 20 mins | Cook 1 hour 10 mins | Serves 4-6
2 tbsps ghee
1kg boneless lamb shoulder, trimmed,
cut into 3cm cubes
2 red onions, nely sliced
2 dried red chillies
2 cardamom pods
¼ cup rogan josh curry paste 400g can tomato puree
1 cup water
½ bunch English spinach, chopped
1 tbsp vegetable oil 1 tsp cumin seeds 2 whole cloves 1 bay leaf
1 pinch saron
1 cup basmati rice, rinsed well 2 cups water
1. In a heavy-based saucepan, heat ghee on high. Brown lamb in 2 batches, about 3-4 mins each. Remove from pan. 2. Using the same pan, reduce heat to low. Cook the onion for 8-10 mins, stirring, until tender.
3. Increase heat to medium. Add chillies and cardamom pods. Cook for 1- 2 mins until fragrant. Add curry paste and cook for 2-3 mins, stirring.
4. Return lamb to pan, stirring to coat in curry paste. Add tomato puree and water. Bring to a simmer. Cook, covered, on low for 40-45 mins, stirring occasionally until lamb is tender. 5. CUMIN RICE Meanwhile, in a large saucepan, heat the oil on medium. Cook spices, bay leaf and saron for 1 min, stirring. Mix in the rice to coat. Add water and bring to boil. Reduce to low and cook, covered, for 8-10 mins until all the liquid has been absorbed. Set aside for 5 mins, covered.
6. Stir in spinach through curry and cook for 1-2 mins until spinach is just wilted. Scatter coriander on top and serve with cumin rice.