MUSLIM ROGAN JOSH

(Serves 6-7)

INGREDIENTS:

1kg bone-in lamb leg, cut into pieces on the bone (ask your butcher to do this for you, if necessary); 1ltr water; 15g garlic, crushed to a paste; 1½tsp salt; 2tbsp rapeseed oil; 5cm cinnamon stick; 4 whole cloves; 6 green cardamom pods; 2 black cardamom pods; 3 dried bay leaves; 2tsp ground fennel; 2tsp ground ginger; 2tsp ground turmeric; ½tsp freshly ground black pepper; 4tsp shallot paste (see below); 1tbsp Kashmiri chilli powder, dissolved in 3tbsp water; 200ml cockscomb flower extract (optional, see below); ½tsp saffron strands soaked in 4tsp lukewarm water; steamed rice, to serve

For the shallot paste: 125g ghee; 1kg shallots, peeled and finely chopped

For the cockscomb flower extract:

6-7 dried cockscomb flowers (you can buy online or from speciality stores, either whole or ground); 500ml water

METHOD:

1. Put the meat in a deep saucepan along with the water, crushed garlic and ½tsp of the salt. Boil for 20 minutes until the meat is half cooked. Skim off and discard any scum that rises to the surface. Remove from heat and strain the stock into a jug. Set the meat aside.

2. Make shallot paste: Pour the ghee into a heavy-based saucepan and heat to 170ºC/340ºF on a digital thermometer. Alternatively, drop in a tiny piece of shallot: if it floats to the surface, then the ghee is hot enough; if it sinks, the ghee is not hot enough yet.

3. Once the ghee is hot, add the chopped shallots in batches and fry until golden brown and crispy. Remove with a slotted spoon to a plate lined with paper towels to drain and cool. When the crispy golden shallots have cooled, grind to a fine paste with a pestle and mortar. Keep grinding until the mixture changes colour to creamy white and the texture becomes like a paste. If you don’t have a pestle and mortar, blitz in a blender, but the taste and texture won’t be the same. Store in an airtight container in the fridge and use in dishes when required. It will keep for up to a week.

4. Heat the oil in a large pan with a lid over a medium heat. Add whole spices and bay leaves and cook for one minute, then add all the ground spices, along with the remaining 1tsp of salt, the shallot paste and the chilli powder in its soaking water. Stir continuously until well combined.

5. If making cockscomb flower extract, add six to seven dried flowers to 500ml of boiling water. Leave to soak for 30 minutes, then strain through a muslin into a jar. It will keep for up to two weeks in the fridge.

6. Increase the heat to high and add the boiled meat. Sauté for about four minutes, then reduce the heat to low. Add the reserved stock, cover and cook for 30-35 minutes until the meat is tender.

7. Add cockscomb flower extract (if using) and the soaked saffron. Mix well, and cook for a final two minutes.

8. Serve piping hot with rice.