OVERVIEW
This lamb dish is inspired by a traditional rogan josh. We start by marinating the meat with ginger, garlic and yoghurt, which infuses tonnes of flavour into the meat but also tenderises it. We roast it, which brings another layer of flavour, then slowly braise it, which breaks it all down. We use the liquor to create a curry – the final wrap of gorgeousness for a truly beautiful dish.
Watch Karan's recipe
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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 and Stainless Steel Grid in place. 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 and roast uncovered for 30 minutes so that the yoghurty coating starts to firm up.
Cover 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.
MAKE THE CURRY
Once the lamb has 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. Leave the meat somewhere warm to rest.
Remove the ConvEGGtor from the EGG then add the Stainless Steel Grid back in. 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.
Before serving the lamb, give it a quick flash on the Grid to warm it up. Bring to the table whole, with the curry poured over the top and a garnish of red onion slices and coriander leaves. The lamb should be soft enough to serve with a spoon.
