Recipes by Anurag Aggarwal, extracted from Indian; Simple, Modern Recipes for Every Day

SLOW-COOKED LAMB SHOULDER IN ROGAN JOSH SAUCE (LAAL MAAS)

This dish is very special to me as it is based on a recipe I used in the final of MasterChef UK. It brings back many fond memories! Rogan josh sauce is very famous in the north of India. Rogan means colour, and traditionally the recipe uses the vibrant colour of kashmiri mirch (very close to smoked paprika) and dried red-hot chillies instead of using tomatoes or onion. Therefore, I won’t call my recipe authentic by any means, but I can say for sure that it did get me some very good comments from the judges. Let’s see what your verdict is when you cook this recipe!

Serves 4

1.5–2kg (3lb 5oz–4lb 8oz) bone-in lamb shoulder joint (at room temperature)

3 tbsp ghee

2 black cardamom pods, crushed

2 cinnamon sticks

½ tbsp black peppercorns

500g (1lb 2oz) white onions, finely chopped

2 tsp salt

2 tbsp Ginger Garlic Paste (see page 159)

2 tbsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

200ml (7fl oz) Greek-style yoghurt

600ml (21fl oz) lamb or chicken stock

2 tbsp double (heavy) cream

1 tsp ground fennel seeds

½ tsp Garam Masala (see page 155)

1 tsp finely chopped fresh peeled ginger

1 tbsp chopped fresh coriander (cilantro)

100ml (3½fl oz) beetroot (beet) juice

TO GARNISH

2 tbsp chopped fresh coriander (cilantro)

5cm (2in) piece of fresh ginger, peeled and cut into thin matchsticks/julienne

METHOD

1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
2. Using a paring knife, make deep incisions in the lamb shoulder joint and trim off any excess fat.
3. Heat the ghee in a large, ovenproof casserole (with a lid) and add the cardamom, cinnamon sticks and peppercorns. Then add the lamb shoulder and sear on all sides over a high heat for about 10 minutes. Remove the seared lamb to a plate and set aside.
4. In the same casserole, in the residual fat, cook the onions and salt over a medium heat for about 3–5 minutes, or until golden brown, then add the Ginger Garlic Paste and cook for 2 minutes.
5. Return the lamb to the casserole, along with the smoked paprika, coriander and cumin and cook for another 2–3 minutes. Then turn the heat to low and gradually whisk in the yoghurt. Do not add all the yoghurt at once over a high heat, otherwise it will split.
6. Stir in the stock and cover with the lid or seal tightly with foil. Cook in the oven for 2½ hours.
7. Remove the casserole from the oven, carefully remove the lid/foil and mix well. At this stage, the sauce will be nice and smooth as the onions will have totally disintegrated. Taste the sauce, adjust the seasoning and place the casserole on the hob (stove) over a low heat.
8. Stir in the cream, ground fennel seeds, Garam Masala, ginger, fresh coriander and beetroot juice. Let it simmer for another 10 minutes, occasionally basting the lamb while it simmers. Remove from the heat and allow to rest for 15–20 minutes.
9. Serve warm, garnished with fresh coriander and fresh ginger julienne. This goes so well with plain rice or Jeera Rice, or Naan Bread. Remember to pair it with Mixed Salad and Raita.

Easy tip

You can cook this dish in a pressure cooker (in half the time – refer to your model’s manual) or in a covered pan over a low heat on the hob (cover and cook for the same time as the oven method, over the lowest heat, adding a splash of water as the cooking time goes on, so it doesn’t dry out).

Easy swaps

Swap out the lamb for a fatty pork or venison joint such as shoulder. You can skip the beetroot juice or add a little red food colouring instead, if you like.

LEMON RICE

The use of a few ingredients like mustard seeds and curry leaves can instantly transport you from north India to south India. That’s the power and magic of this recipe. You end up making something very light and refreshing, which can be enjoyed with any curry or lentil dishes or even on its own. The nuttiness from the peanuts with the tang of lemon works wonderfully with fluffy rice. Well, if we can drizzle lemon juice over cakes, then why not rice? But I know it may sound a bit strange if you have never heard of this before!

Serves 4

3 tbsp oil

1 tsp yellow mustard seeds

A pinch of asafoetida (hing)

1 tbsp dried yellow lentils (moong)

4 tbsp raw peanuts (with red skin on)

3 dried red chillies

2 tbsp curry leaves

1 tsp salt

½ tsp ground turmeric

2 tbsp lemon juice

500g (1lb 2oz) cooked plain white rice, cooled

THE METHOD

1. In a saucepan (with a lid), heat the oil over a medium heat, then add the mustard seeds and asafoetida. Once the seeds start sputtering, add the dried lentils and cook for a minute until they become light brown in colour.
2. Add the peanuts and whole red chillies and cook over a low heat for 3–4 minutes, until the peanuts are crispy.
3. Now add in the curry leaves, let them sizzle for a few seconds, then add the salt and turmeric and mix well.
4. Tip in the lemon juice, mix well and then immediately add the fluffed-up cooked rice. Mix well and add a splash of water. Make sure that the peanut masala is thoroughly mixed with the rice.
5. Cover the pan and let it cook over a very low heat for 5 minutes. Remove from the heat and let it rest for another 5–10 minutes.
6. Serve hot with any curry or lentil dishes, or just serve on its own. Onion Tomato Chutney (see page 163) or coconut chutney goes really well with this rice.

Easy swap
Swap out the white rice for cooked couscous or bulgur wheat.

RED LENTIL SOUP (DAAL SHORBA) p. 114

This is the perfect recipe for when you feel a bit under the weather. It’s earthy and so warm and comforting, almost like a mother’s hug in a bowl. Irrespective of the season, I am sure it will bring some sunshine to your day. It’s amazing how simple, humble ingredients can create such magical dishes. In my own experience, the most memorable dishes I have ever tasted were indeed uncomplicated and easy on the pocket!

Serves 4

200g (7oz) dried split red lentils

2 tbsp oil

4 garlic cloves, crushed

200g (7oz) white onions, chopped

200g (7oz) carrots, peeled and diced

2 vegetable stock (bouillon) cubes

1 tsp salt

½ tsp ground cumin

1 tsp dried mixed herbs

½ tsp smoked paprika

1 x 400g (14oz) can of chopped tomatoes

1 litre (35fl oz) boiling water

2 tbsp lime juice

TO SERVE

Extra virgin olive oil

Crumbled feta cheese

Chopped fresh parsley

Toasted sourdough, to serve

THE METHOD

1. Wash the lentils, then leave to soak in a bowl of cold water for 15 minutes and then drain in a sieve (strainer).
2. Heat the oil in a large pan (with a lid) over a medium heat and add the garlic. Cook for a minute until it begins to colour.
3. Add the onion, carrots, crumbled stock cubes, salt, cumin, dried herbs and smoked paprika. Increase the heat and keep stirring until the spices start sticking to the bottom of the pan.
4. Immediately add the tomatoes to deglaze the pan and then tip in the drained lentils and the boiling water.
5. Bring to the boil, then reduce the heat, cover and simmer for 15–20 minutes. Keep an eye on the pan and stir once or twice as these lentils produce a lot of froth which might cause a spill.
6. Check if the lentils are fully cooked and feel nice and tender when you touch them. If not, then keep simmering for another few minutes.
7. Remove the pan from the heat and carefully blitz the mixture with a stick blender for a smooth consistency. Stir in the lime juice and adjust the seasoning to taste.
8. Serve the soup in bowls. Drizzle each portion with a little olive oil and garnish with some crumbled feta and chopped parsley. Serve warm with toasted sourdough.

Easy swap

Swap out the dried split red lentils for dried yellow lentils.