Lamb in rich chilli-tomato sauce

Name: Lamb in rich chilli-tomato sauce
Yield: Serves 4
Cuisine: India
Ingredients: 5 ml/1 tsp salt, or to taste; 30 ml/2 tbsp red wine vinegar; 50 g/2 oz/4 tbsp ghee or unsalted butter; 50 g/2 oz/4 tbsp ghee or unsalted butter; 675 g/1½ lb boned leg of lamb, cut into 2.5 cm/1 in cubes and trimmed of any visible fat; 400 g/14 oz canned chopped tomatoes with their juice; 2.5 ml/½ tsp ground cardamom; 2.5 ml/½ tsp ground nutmeg; 30 ml/2 tbsp roughly chopped fresh coriander (cilantro); 7.5 ml/1½ tsp ground coriander; 10 ml/2 tsp ground cumin; 5 ml/1 tsp ground turmeric; 2.5-7.5 ml/½-1½ tsp Kashmiri chilli powder (or see Variation); 5 cloves; 1 large onion, finely chopped; 10 ml/2 tsp ginger purée; 10 ml/2 tsp garlic purée; 30 ml/2 tbsp sunflower oil or light olive oil; 30 ml/2 tbsp sunflower oil or light olive oil; 2.5 cm/1 in piece of cinnamon stick; 2 brown cardamom pods, bruised; Plain Boiled Rice or warm Indian bread, and Cauliflower and Green Peas in Mustard Oil, to serve; Plain Boiled Rice or warm Indian bread, and Cauliflower and Green Peas in Mustard Oil, to serve; Plain Boiled Rice or warm Indian bread, and Cauliflower and Green Peas in Mustard Oil, to serve; Plain Boiled Rice or warm Indian bread, and Cauliflower and Green Peas in Mustard Oil, to serve; Plain Boiled Rice or warm Indian bread, and Cauliflower and Green Peas in Mustard Oil, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

One of the most popular lamb dishes in the Kashmir region of India, this sumptuous dish, Rogan Josh, makes wonderful festive fare. It has a rich, red colour, achieved by using Kashmiri chilli powder, which is hot but not too pungent. A vegetable dish made with cauliflower would make a fabulous accompaniment.

Ingredients

675 g/1½ lb boned leg of lamb, cut into 2.5 cm/1 in cubes and trimmed of any visible fat
30 ml/

Asia
India
Main course
Gluten-free

Method

Put the meat in a non-metallic bowl and add the vinegar and salt. Rub them well into the meat, cover and set aside for 1 hour.
Reserve 15 ml/1 tbsp ghee or bu