Recipes LAMB KNUCKLE & PARSNIP ROGAN JOSH
LAMB KNUCKLE & PARSNIP ROGAN JOSH
There is very little that comes close to Rogan Josh, that standout curry dish of the Kashmir, for belly-pleasing awesomeness. Taking the traditional route and grinding all your own spices the Kashmiri way is a labour of love. Fortunately we’ve done the hard work for you – our Rogan Josh spice features all the aromatics so treasured in Kashmiri cooking! It gets plenty cold there in winter with fresh veg pretty much limited to winter produce, so things like lamb and turnip curry are a thing in the Kashmir. We like it plenty, but we like the gentler notes of that other winter root veg, parsnips, even more. So here it is, our take on a deeply satisfying deep winter curry – lamb knuckle and parsnip Rogan Josh.
- WHAT YOU WILL NEED -
- 5cm finger of fresh ginger, peeled and thinly sliced
- 3 fat cloves garlic, peeled and thinly sliced
- 4 large ripe red tomatoes, peeled and roughly diced
- 800g lamb knuckles
- 2 Tbsp vegetable oil
- 8 baby (pickling onions), peeled and halved
- 4 Tbsp Cape Herb & Spice ROGAN JOSH
- 4 whole dried red chillies (such a Kashmiri touch!)
- 1 cup water
- 250g punnet parsnips, peeled and halved lengthwise
- METHOD -
Place the peeled tomatoes, ginger and garlic in a food processor or blender and blitz until pureed. (Cook’s note: To peel ripe fresh tomatoes, simply pour boiling water over them and rest for a minute or two. After this is will be easy to slip off the skins.)
Then heat a large saucepan and add the vegetable oil. Add the lamb knuckles and brown both sides. Add the baby onions and Cape Herb & Spice Rogan Josh Spice and fry for a minute. Add the pureed tomatoes, the dried chillies and water. Place pot on the smallest plate on the lowest heat with a tight-fitting lid. Cook until the lamb knuckle is fall-off-the-bone soft. Knuckle is real low and slow food, so this takes a good 2-3 hours. If your heat is low enough and the lid fits tightly enough, the liquid you’ve added should be plenty, but keep an eye on it and add a quarter cup of water if needed. Once the lamb knuckle is soft, add the parsnips and cook until soft – it only takes about 15 minutes. Garnish with coriander and serve with basmati rice and/or Indian flatbreads like naan.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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