Lamb with Spicy Potato Cake and Rogan Josh Sauce Recipe

A showstopping dish that takes the classic flavours of lamb rogan josh and presents them in a very elegant way, this main comes with a green chilli potato cake that's almost as good as the lamb. Get the best quality meat you can find to make this dish truly sing.

Ingredients

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Lamb

1 lamb rack, ideally from the best end and as large as you can find, cut into 4
1 tsp turmeric
1 tsp red chilli powder
2 tsp ground coriander
30g of ginger-garlic paste
1 pinch of saffron, soaked in 20ml warm water
vegetable oil, as needed
salt, to taste
fresh coriander, to serve

Sauce

1 pinch of cumin seeds
1/2 cinnamon stick
1 tbsp of fennel seeds
2 tsp chilli powder
1 tsp turmeric
2 tsp ground coriander
1 tsp garam masala
500g of onion, finely sliced
200g of tomatoes, roughly chopped
50g of tomato purée
30g of ginger-garlic paste

Potato cake

250g of mashed potatoes
1 pinch of cumin seeds
1 tbsp of ginger, finely chopped
1 tbsp of coriander, finely chopped
4 green chillies, finely chopped

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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

1 pinch of cumin seeds
250g of mashed potatoes
1 tbsp of ginger, finely chopped
1 tbsp of coriander, finely chopped
4 green chillies, finely chopped

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

1 tsp turmeric
1 tsp red chilli powder
2 tsp ground coriander
30g of ginger-garlic paste
1 pinch of saffron, soaked in 20ml warm water
vegetable oil, as needed
salt, to taste
1 lamb rack, ideally from the best end and as large as you can find, cut into 4

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

1 pinch of cumin seeds
1/2 cinnamon stick
1 tbsp of fennel seeds
500g of onion, finely sliced

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

30g of ginger-garlic paste
2 tsp chilli powder
1 tsp turmeric
2 tsp ground coriander
1 tsp garam masala
200g of tomatoes, roughly chopped

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

50g of tomato purée

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

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

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

fresh coriander, to serve

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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 Grand Trunk Road.

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

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