Lamb Rogan Josh w/ Roti Canai
SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 4 HOURS
Ingredients
ROTI CANAI
MAKES 10
2 TO 3 CUPS PLAIN, ALL PURPOSE FLOUR
1 EGG YOLK
2 TBSP SWEETENED CONDENSED MILK
GENEROUS PINCH SALT
1 CUP WATER
1 CUP MELTED BUTTER
1 CUP NEUTRAL OIL
THE ROGAN JOSH
1 TO 1.5KG BONELESS LAMB SHOULDER, FAT TRIMMED AND CUT INTO 3-4CM CUBES
1 MEDIUM BROWN ONION, FINELY CHOPPED
4 CLOVES GARLIC, MINCED
2 TBSP GHEE, SUB BUTTER
5 TO 6 CARDAMON PODS, LIGHTLY CRUSHED
5 TO 6 CLOVES
1 TO 2 CINNAMON STICKS
400ML BEEF STOCK
3/4 CUP PASSATA
FOR THE CURRY SPICE MIX
1 TBSP GARAM MASALA
2 TSP PAPRIKA
2 TSP CUMIN
2 TSP CHILLI POWDER
2 TSP TURMERIC
3 TSP GROUND CORIANDER
1 TSP FENUGREEK POWDER
1 TSP NUTMEG
1/2 TSP ALL SPICE
TO SERVE
2 TBSP NATURAL OR GREEK YOGHURT
CRISPY SHALLOTS, TO SERVE ON RICE
COOKED RICE
TORN CORIANDER LEAVES
SLICED CHILLI
2 TBSP GRATED GINGER
2 TSP GARAM MASALA
FRESH LIME WEDGES
Utensils
CAST IRON POT OR DEEP SAUCEPAN
SHARP KNIVES
SMALL & MEDIUM FRY PAN
RICE COOKER OR MEDIUM SAUCEPAN FOR COOKING RICE
Method
COMBINE ALL ROTI INGREDIENTS INTO A LARGE MIXING BOWL, ASIDE FROM THE OIL
BEGIN MIXING WITH YOUR HAND UNTIL A DOUGH BEGINS TO FORM
ON A CLEAN SURFACE, KNEAD UNTIL SMOOTH. DIVIDE DOUGH INTO 10 PORTIONS
OIL SURFACE AND ROLL DOUGH INTO EVEN BALLS
SET ASDIE ON A WELL OILED TRAY, COVER AND SET ASIDE FOR 3 OR SO HOURS
MEANWHILE, IN A CAST IRON POT OR DEEP BAKING DISH, MELT YOUR GHEE
ADD CINNAMON STICK(S), CLOVES AND CARDAMON, COOKING FOR A MINUTE UNTIL FRAGRANT
ADD CHOPPED ONION AND GARLIC, COOKING FOR 5 OR SO MINUTES, UNTIL GOLDEN AND STARTING TO CARAMELISE
ADD YOUR SPICE MIX, COOKING FOR A MINUTE, FOLLOWED BY YOUR PASSATA AND STOCK, STIRRING TO COMBINE
ADD CHOPPED LAMB AND BRING TO A SIMMER. COVER AND COOK FOR 1 AND 1/2 HOURS, CHECKING THE LAMB AT 1 HOUR
RETURN TO ROTI, ADDING OIL TO A CLEAN SURFACE AND BEGINNING TO STRETCH ROTI OUT
EITHER UTILISE THE FLIP TECHNIQUE TO CONTINUE STRETCHING OR YOUR HANDS TO WORK THE DOUGH OUTWARDS
ONCE THIN, ROLL DOUGH OVER AND THEN SPIRAL INWARDS UNTIL YOU’VE GOT A ROUND FLOWER LIKE SHAPE. REPEAT WITH ALL BALLS
REMOVE LID FROM LAMB AND SIMMER FOR ANOTHER 15 OR SO MINUTES TO REDUCE LIQUID SLIGHTLY
COOK YOUR RICE AT THE SAME TIME SO IT’S READY TO GO WITH THE OTHER ELEMENTS
USE A ROLLING PIN OR YOUR HANDS TO FLATTEN ROTIS BEFORE MELTING GHEE/BUTTER IN A FRY PAN OVER HIGH HEAT
COOK YOUR ROTIS ON EACH SIDE FOR 2-3 MINUTES OR UNTIL GOLDEN AND CRISPY (FLATTEN WITH A SPATULA IF THEY START TO AIR BUBBLE)
AS THE ROTI COMES OFF THE HEAT, SCRUNCH AND FLAKE UP, USING YOUR HANDS IN A CLAP LIKE MOTION AROUND EACH ROTI A FEW TIMES
REPEAT WITH EACH ROTI, ADDING MORE GHEE AS REQUIRED
REMOVE ROGAN JOSH FROM HEAT AND PLACE INTO A SERVING DISH
TOP WITH SPOONFULS OF YOGHURT, GRATED GINGER, SLICED CHILLI, TORN CORIANDER LEAVES AND A SPRINKLE OF GARAM MASALA
SERVE ALONGSIDE ROTI, RICE AND ENJOY!
