Menu
Lamb Rogan Josh
Burnt Aubergine Raita
Chaat Masala Potatoes
Lachha Parathas
OVERVIEW
This Indian-inspired feast from Karan Gokani, co-founder of the Hoppers restaurants, uses the EGGspander System to bring multiple dishes together at once in a crowd-pleasing crescendo. After slow-roasting a whole lamb shoulder in a yoghurty marinade, you’ll produce a rogan josh curry, skewers of spicy potatoes, a smoky aubergine raita and a pile of buttery parathas, all served to the table to be demolished by a hungry crowd.
This recipe is designed for Large and XL owners who have an EGGspander System (a helpful accessory that allows you to cook or reheat several dishes at once, as well as cooking directly and indirectly simultaneously).
If you own a different sized EGG or are not in possession of an EGGspander, you can of course cook all the elements one at a time. If easier, you can find the individual recipes on our main recipe page or by clicking the links above.
MARINATE YOUR LAMB
Mix together the marinade ingredients, smear all over the lamb and leave to marinate overnight.
SET UP YOUR EGG
Load and light the EGG with the ConvEGGtor Basket in place, a Half Moon Baking Stone bottom right and two Stainless Steel Half Moon Grids above. Make sure you have a full complement of charcoal, as this feast will be quite demanding of fuel. Your target temperature is 140-160°C.
Scatter the onions, carrots, garlic and ginger over the bottom of a roasting tin to create a bed for the lamb. Pour in the water, rest the meat on top. Place the roasting tin on the left-hand grid above the direct heat and roast uncovered for 30 minutes so that the yoghurty coating starts to firm up. If the temperature rises above 160°C at this stage, don’t worry.
SLOW-ROAST YOUR LAMB
Remove the Half Moon Stainless Steel Grid from the left-hand, add a second Half Moon Baking Stone to the bottom left and return the grid to the space above it. Your EGG is now set up for indirect heat. Bring the temperature back down to 140-160°C.
Cover the lamb tightly with a layer of baking parchment and a layer of foil then slow cook for 4-5 hours, until the internal temperature reaches 92°C.
PREPARE YOUR POTATOES
While your lamb is cooking, mix all of the potato marinade ingredients together in a bowl.
On your hob, parboil the potatoes for 5 minutes along with the turmeric and a generous sprinkle of salt. When they’ve started to soften but are still firm enough to not fall apart when skewered, drain and set aside to cool.
MAKE YOUR PARATHA DOUGH
To make your paratha dough, mix the flour and water together and knead for 2-3 minutes. Rest covered for 30 minutes.
Add the salt and 1 tbsp ghee to the dough and knead for another 2-3 minutes. Rest for a further hour.
MAKE YOUR CURRY
Once the lamb is cooked, remove the roasting tin from the EGG, and lift the meat off the vegetable bed. Pour the stock through a sieve into a bowl. Set the meat aside to rest. If it goes cold, it’s best to refrigerate the meat – we’ll be reheating before serving. Remove the left-hand grid and the Half Moon Baking Stone beneath it, then return the grid to its place so you again have one direct side and one indirect side. From this stage on, you’ll mainly be cooking with the Dome open, so the heat is naturally going to rise.
Melt the ghee in a pan over the direct heat. Fry the cumin seeds, cinnamon stick, cardamoms, cloves and bay for 1 minute until they sizzle. Add the onions with a pinch of salt and cook until golden brown, stirring occasionally.
Once the onions have browned, add the ginger and garlic and cook for 2-3 minutes. Then add the spices and tomato paste and cook for a further minute. Finally, add the lamb roasting liquid and reduce down until you have a curry of your desired consistency. Season to your taste. Remove the pan from the heat and reserve for later.
DIRTY COOK YOUR AUBERGINE
Remove the left-hand grid. Rub the rapeseed oil all over the aubergine and drop it directly into the coals. Dirty cook the aubergine, turning occasionally, until it is soft, close to collapsing, and the skin has become broken and papery. While it’s cooking, chop the onions and herbs for the raita.
Remove the aubergine from the EGG, leave to cool until it can be handled, then peel off the blackened skin. Don’t worry if there are still a few bits of charred skin stuck to the flesh – they’ll only add to the flavour.
In a large bowl, mash up the aubergine flesh along with all the remaining ingredients. Stir well, then season to taste.
CREATE YOUR PARATHAS
If your lamb is in the fridge, take it out now to come up to room temperature. Divide the paratha dough into six equally sized balls. With a rolling pin on a floured surface, roll the first ball into a rough square, spread all over with ghee and sprinkle with chopped mint.
Starting from one edge of the square, fold the dough like you would a Japanese fan, folding first one way then the other, with each fold around 1-2cm wide. The result should be a long concertinaed rectangle. Roll this up from end to end, leaving you with a circular coil – a bit like a party blower. Rest for 10 minutes. Repeat with the other dough balls.
After the dough has rested, roll each coil out into a flat circle about the thickness of a pound coin.
SKEWER YOUR POTATOES
Place the potatoes in their marinade and leave them to sit for 10 minutes. Thread the potatoes onto skewers – you will probably fit three per skewer, depending on their size. Sit the Half Moon Cast Iron Plancha Griddle flat-side up on the right-hand grid, above the Half Moon Baking Stone. Return the other grid to the left-hand position above the direct heat. Install the Multi-Level Rack on top.
BRING IT ALL TOGETHER
Place the lamb in its roasting tin on top of the Multi-Level Rack and pour the curry over the top and warm it up until piping hot.
Place the potatoes on the grid on the direct side of your set-up and cook for 10-15 minutes, until cooked through and lightly charred. At this stage, you might want to gather your guests around the EGG, as the food is almost ready and the theatre of all the dishes cooking at once isn’t something to be missed.
Smear some ghee onto the hot plancha and cook the parathas in batches for 2-3 minutes on each side, replenishing the ghee between batches. Pile them up on a warmed plate while you finish the job.
SERVE TO THE TABLE
Serve the lamb whole to the table – it should be soft enough to portion up with a spoon. Garnish the potato skewers with coriander leaves and chaat masala and deliver on a serving plate alongside the plate of parathas and the bowl of raita.
