Rogan josh recipe

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This rogan josh recipe is from the beautiful Kashmir Valley, with fall-apart lamb and a fragrant sauce.

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

2.2 lbs bone-in lamb leg, cut into pieces on the bone (ask your butcher to do this for you, if necessary)
1.8 pints water
0.5 oz garlic, crushed to a paste
1.5 tsp salt
2 tbsp rapeseed (canola) oil
1 x 5cm (2in) cinnamon stick
4 whole cloves
6 green cardamom pods
2 black cardamom pods
3 dried bay leaves
2 tsp ground fennel
2 tsp ground ginger
2 tsp ground turmeric
0.5 tsp freshly ground black pepper
4 tsp shallot paste
1 tbsp Kashmiri chilli powder dissolved in 3 tablespoons water
7 fl oz cockscomb flower extract
0.5 tsp saffron strands soaked in 4 teaspoons lukewarm water
6 portions of steamed rice, to serve

2.2 lbs bone-in lamb leg, cut into pieces on the bone (ask your butcher to do this for you, if necessary)
4.2 cups water
0.5 oz garlic, crushed to a paste
1.5 tsp salt
2 tbsp rapeseed (canola) oil
1 x 5cm (2in) cinnamon stick
4 whole cloves
6 green cardamom pods
2 black cardamom pods
3 dried bay leaves
2 tsp ground fennel
2 tsp ground ginger
2 tsp ground turmeric
0.5 tsp freshly ground black pepper
4 tsp shallot paste
1 tbsp Kashmiri chilli powder dissolved in 3 tablespoons water
0.8 cup cockscomb flower extract
0.5 tsp saffron strands soaked in 4 teaspoons lukewarm water
6 portions of steamed rice, to serve

Put the meat in a deep saucepan along with the water, crushed garlic and 0.5 teaspoon 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 the heat and strain the cooking stock into a jug. Set the meat aside.
Heat the oil in a large pan with a lid over a medium heat. Add the whole spices and bay leaves and cook for 1 minute, then add all the ground spices, along with the remaining 1 teaspoon of salt, the shallot paste and the chilli powder in its soaking water.
Stir continuously until well combined.
Increase the heat to high and add the boiled meat. Sauté for about 4 minutes, then reduce the heat to low.
Add the reserved cooking stock, cover and cook for 30-35 minutes until the meat is tender.
Add the cockscomb flower extract (if using) and the soaked saffron. Mix well, and cook for a final 2 minutes.
Serve piping hot with rice.

This recipe is from On The Himalayan Trail by Romy Gill (Hardie Grant, £27). Photography ©Poras Chaudhary and Matt Russell.

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