Spiced Lamb with New Potatoes and Dill
Spiced Lamb with New Potatoes and Dill
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- 2 packets of The Spice Tailor Rustic Rogan Josh
- 550g diced leg of lamb
- 80-100g Dill leaves or to taste
- 350g new potatoes, choose potatoes that are roughly the same size
- Remove the whole spices from the packet and decide if you want to use them whole or grind them to a powder. The whole spices add a lovely deep background flavour as they cook with the lamb but some prefer not to bite into them in the final recipe.
- Heat the oil in a medium-sized non-stick saucepan. Add you whole spices and chilli (if using) sauté for 30-40 seconds. Add the lamb and brown for a few minutes. Add the sauce pouches and a good splash of hot water and bring to boil. Simmer, covered for 45 minutes, stirring occasionally. Check on the level of water in the pan, topping up from a boiled kettle as necessary.
- Peel your new potatoes and prick all over with a knife. Add your new potatoes and enough water to cover the lamb and potatoes. Bring back to a boil and cook for another 30 minutes or until the potatoes are cooked through and the lamb is soft. Season to taste and stir in the dill and garam masala.
- 2 packets of The Spice Tailor Rustic Rogan Josh
- 550g diced leg of lamb
- 80-100g Dill leaves or to taste
- 350g new potatoes, choose potatoes that are roughly the same size
- Remove the whole spices from the packet and decide if you want to use them whole or grind them to a powder. The whole spices add a lovely deep background flavour as they cook with the lamb but some prefer not to bite into them in the final recipe.
- Heat the oil in a medium-sized non-stick saucepan. Add you whole spices and chilli (if using) sauté for 30-40 seconds. Add the lamb and brown for a few minutes. Add the sauce pouches and a good splash of hot water and bring to boil. Simmer, covered for 45 minutes, stirring occasionally. Check on the level of water in the pan, topping up from a boiled kettle as necessary.
- Peel your new potatoes and prick all over with a knife. Add your new potatoes and enough water to cover the lamb and potatoes. Bring back to a boil and cook for another 30 minutes or until the potatoes are cooked through and the lamb is soft. Season to taste and stir in the dill and garam masala.
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Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.
Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.
