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Lamb Rogan Josh Risotto

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  • Yields

    4-6 servings

  • Ease of preparation

    Medium

Ingredients

  • ¼ cup (60 ml) palm oil
  • 6 lamb shanks
  • Salt
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 2 tablespoons (30 ml) minced fresh ginger
  • 1 red Thai chili pepper, thinly sliced
  • 2 tablespoons (30 ml) minced fresh turmeric
  • 1 tablespoon (15 ml) saffron
  • ¼ cup (60 ml) spice blend for rogan josh (see below)
  • 2 tablespoons (30 ml) chickpea flour
  • 1 x 28-ounce can (796ml) diced tomatoes, strained of juices
  • 6 cups (1.4 l) chicken stock
  • 2 bay leaves
  • 2 tablespoons (30 ml) olive oil
  • 1 ½ cups (360 ml) arborio rice
  • ½ cup (120 ml) white wine
  • 2 tablespoons (30 ml) ghee
  • 2/3 cup (160 ml) grated Parmesan
  • ¼ cup (60 ml) chopped fresh chives
  • ½ cup (120 ml) crumbled paneer
  • ¼ cup (60 ml) chopped cilantro

Spice blend for rogan josh

  • 2 tablespoons (3o ml) coriander seeds
  • 2 tablespoons (30 ml) cumin seeds
  • 1 tablespoon (15 ml) fenugreek seeds
  • 1 tablespoon (15 ml) mustard seeds
  • 2 small cinnamon sticks
  • 10 cardamom pods
  • 6 Kashmiri chilies
  • 1 ½ tablespoons (25 ml) black peppercorns
  • 1 teaspoon (5 ml) whole cloves
  • ¼ cup (60 ml) dried curry leaves
  • 1 teaspoon (5 ml) ground nutmeg
  • 1 teaspoon (5 ml) ground cayenne pepper
  • 2 tablespoons (30 ml) ground turmeric

Method

To make the spice blend

  1. In a pan over medium heat, toast coriander, cumin, fenugreek, mustard seeds, cinnamon sticks, cardamom pods, Kashmiri chilies, peppercorns, and cloves until fragrant.
  2. Remove from heat. Add curry leaves.
  3. Run mixture through a spice grinder. Once you have a fine spice blend, stir in nutmeg, cayenne, and turmeric. Set aside.

To make the lamb rogan josh

  1. Preheat oven to 300F (150 C) degrees. Heat palm oil in a large Dutch oven or pot with high sides over medium high.
  2. Season lamb with salt, then add to the pot. Sear on all sides for 2-3 minutes each, or until nicely browned. Remove lamb to a plate. Set aside.
  3. Reduce heat to medium and add onions, garlic, and ginger. Cook for 3-4 minutes, stirring occasionally.
  4. Add chili pepper, turmeric, and saffron. Cook for 3-4 minutes, stirring occasionally.
  5. Add ¼ cup (60 ml) spice blend and stir in. Add chickpea flour and stir. Stir in diced tomatoes and cook for 2 minutes. Add chicken stock and bay leaves, stir, and bring to a simmer.
  6. Add lamb shanks back to Dutch oven. Cover. Put in oven. Cook for 3 hours, or until tender. Remove lamb from broth and tent with foil. Keep broth warm on the stove over medium-low heat.
  7. Heat olive oil in a large skillet over medium heat. Add rice and toast for 2 minutes. Deglaze with white wine, then reduce by half.
  8. Add 2 ladles of stock. Stir and cook until the stock has been absorbed by the rice. Continue adding 1 ladle at a time, until rice grains are tender but with a little bite. Remove from heat.
  9. Stir in ghee, Parmesan, and chives. Season with salt and pepper.

Plate risotto. Garnish with paneer and cilantro. Place lamb shank over risotto, then add a small ladle of remaining stock.

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