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Best end of lamb with spicy potato cake and rogan josh sauce

by
Dayashankar Sharma
Best end of lamb with spicy potato cake and Rogan Josh sauce

PT1H30M

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Ingredients

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Metric

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Lamb

Sauce

Potato cake

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Method

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1
Make the potato cakes by frying the cumin seeds in a little oil until they crackle, then mixing them with the rest of the ingredients and a good pinch of salt. Form them into 4 round balls, then flatten them in the palms of your hands to create neat cylinders. Set aside in the fridge to firm up
2
For the lamb, mix together the turmeric, chilli powder, ground coriander, ginger-garlic paste and half of the saffron water with a splash of vegetable oil and a pinch of salt. Use this mixture to coat the pieces of lamb, rubbing it into the flesh, then set aside to marinate while you prepare the sauce
3
To make the sauce, heat a splash of oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, cinnamon stick and fennel seeds – when they begin to crackle, add the sliced onions and cook, stirring regularly for 20 minutes or until golden brown
4
Add the ginger-garlic paste and cook for a few minutes until golden, then add the chilli powder, turmeric, coriander, garam masala and a pinch of salt. Cook for 2 minutes, then add the chopped tomatoes and cook for a further 5 minutes, until the oil separates
5
Add the tomato paste, then cook for another 5 minutes. Remove from the heat, add the remaining saffron water, then remove the cinnamon stick and blitz the mixture into a smooth sauce. Keep warm or set aside to reheat before serving
6
Preheat an oven to 180°C/gas mark 4. Place an ovenproof frying pan over a high heat and a separate non-stick pan over a medium heat. Pour a few centimetres of oil into the non-stick pan
7
Sear the lamb all over in the ovenproof frying pan until well browned, then transfer to the oven for 6 minutes to finish cooking. Meanwhile, shallow-fry the potato cakes until golden on both flat sides and heated through. If needed, reheat the sauce
8
To serve, divide the sauce between 4 shallow bowls. Place the potato cakes on top, alongside the lamb. Garnish with coriander and serve with rice
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Dayashankar Sharma

A master of subtle, balanced spicing and with plenty of experience in Michelin-starred restaurants under his belt, Dayashankar Sharma cooks regional Indian dishes with panache at Heritage in Dulwich.

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