North Indian Know How To Prepare Lamb Rogan Josh
Lamb Rogan Josh is a bold and aromatic Kashmiri delicacy, rich in tradition and flavour, known for its vibrant red colour.
Ingredients
- 2 Piece FOR LAMB SHANK: Frenched lamb shank (Cleaned bones)
- 4 Piece Black peppercorns
- 1 Piece Bay leaf
- 1 Piece Green Cardamom
- 1 Piece Black Cardamom
- 1 Piece Star Anise
- 4 Gram Cumin Seeds
- 20 Gram Mustard Oil
- 3 Kilogram FOR LAMB SAUCE: Lamb bones
- 500 Gram Onions
- 500 Gram Carrots
- 500 Gram Fennel
- 500 Gram Celery 500g
- 6 Piece Garlic cloves
- 3 Piece Thyme sprigs
- 3 Piece Bay leaf
- 14 Piece Peppercorns
- 300 Milliliter Red wine
- 100 Gram Tomato Paste
- 500 Gram FOR MASHED POTATOES: Potatoes
- 250 Milliliter Milk
- 250 Milliliter Double cream
- 250 Gram Butter
- 2 Piece Thyme sprigs
- 2 Piece Garlic cloves
- 1 Piece FOR FINAL DISH: Lamb shank
- 120 Gram Mashed potatoes
- 100 Gram Lamb sauce
- 30 Gram Shaved Fennel
- 5 Gram Toasted rice paper
- 5 Gram Kashmiri red chili powder
- 2 Gram Dry ginger powder
- 60 Gram Butter
Main Procedure
FOR LAMB SHANK: Grab lamb shanks and clean the bones completely.
Grab all the ingredients and put it in a vacuum bag and vacuum seal it.
Cook it in sous vide at 65 degrees celsius for 2hours.
FOR LAMB SAUCE: Roast the lamb in a sheet pan in an oven with a light drizzle of vegetable oil on 200 degrees Celsius for 40 minutes, until the bones are brown and fragrant.
In a separate sheet pan, roast the veggies (onions, carrots, fennel and celery) in the same oven for 15 minutes with the tomato paste.
Take out the bones and transfer them into a stock pot with the mirepoix.
Deglaze the sheet pan with red wine of your choice (use a wine which you prefer drinking).
Transfer all the wine and fond (deglazed liquid) in the stock pot.
Pour about 3-4L of cold water in the stock pot, until the bones are completely submerged.
Add all the aromatics in the pot and boil the stock for at least 12 hours.
Keep removing the scum for the first 20-30 minutes, to get a clearer stock.
Get the stock on a boil and then keep it on simmer for the next 12 hours.
Refill with water in between if needed.
Once the stock is boiled, drain the stock with a fine mesh strainer and store it in the refrigerator for at least 4 hours.
Take out the stock and remove the fat cap that has formed on top and transfer it into a stock pot and start reducing until it can coat the back of the spoon.
FOR MASHED POTATOES: Boil the potatoes until tender.
Pass it through a potato ricer.
Meanwhile in a saucepan, boil milk, cream and butter with the aromatics.
Pour hot milk mixture into the riced potatoes, whip until smooth.
Season with salt.
FINAL DISH: Sear the lamb shank on a pan with a little oil and baste it with butter.
On a warm plate, make a well of mashed potatoes, place the lamb shank on it.
In a sauce pan mix the lamb sauce with Kashmiri red chili powder, dry ginger powder and whisk in cold cubes of butter to emulsify.
Pour the lamb sauce on top.
Garnish with shaved fennel and toasted rice paper.