Roganjosh, often called the king of curries. Thus, fit for our Colossus of Herold Street.
- 4 Lamb shanks
- 4 Red onions, Finely sliced
- 3 cm Fresh ginger
- 6 Cloves of garlic
- 5 Tomatoes
- 1 teaspoon Corriander, Ground
- 2 tablespoons Paprika, Ground
- 1 teaspoon Chili powder, Ground
- 1 pinch Saffron
- 1 cup Vegetable oil
- 1 stick Cinnamon, Whole
- 5 Cloves, Whole
- 3 Cardamom pods, Whole, preferably black, if not use green
- 2 Bay leaves, Whole
- ½ teaspoon Mace, Ground
- Salt, to taste
- Fresh coriander leaves, For garnish
1. Peel the ginger and garlic and pound together to a fine paste. Clean the shanks removing the fat and loose sinew.
2. Puree tomatoes in a blender. Mix the ginger and garlic paste with ground spices and 2 tablespoons of water to form as paste.
3. Heat some oil in a heavy pot. Add the whole spices (cinnamon, cloves, cardamom and bay leaves) and heat through to release essential oils. Add the onions and sauté until golden brown. Add ginger, garlic and spice paste to the onion mix and cook for a few minutes.
4. Add the shanks and brown on all sides. Cover pot with lid and cook until the oil has separated. Add salt to taste, and enough water to cover the meat (3 to 4 cups should be enough). Bring to the boil over high heat.
5. Add the pureed tomatoes. Reduce the heat to a simmer, and cook until the meat is soft. Depending on the quality of your shanks, this could take anywhere from 30 minutes to one hour. Thus, check regularly for doneness. Add the mace and saffron right toward the end. Garnish with coriander and serve with naan bread or crushed potatoes.