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Charmaine Solomon's lamb with spices and yoghurt

20/2/2015

41 Comments

 
Lamb Roghan Josh
Culinary legend, Charmaine Solomon OAM, was a regular and hugely popular guest at the cooking school that I co-owned once upon a time. Whenever Charmaine presented a cookery class, together with her late husband, Reuben, you knew the event would be a crowd pleaser. 

One of the dishes Charmaine presented over the years was her lamb roghan josh or lamb with spices and yoghurt. Tender morsels of lamb shoulder, slow cooked in a smorgasbord of spices including chillies, ginger, coriander, cumin, poppy seeds, fennel, cardamom, cloves, mace, garam masala and turmeric – smothered in a rich sauce with tomatoes, coconut, almonds and yoghurt. Yum! No other words are needed, really.

My recipe has been adapted from Charmaine's Complete Asian Cookbook. Knowing Charmaine, I feel certain that she and her daughters, Nina and Debbie, won't mind that I have shared the recipe on Good Things. 

If you don't have a well stocked spice box, the list of ingredients might seem a little daunting, but please know that the resulting flavours are well worth the investment. I like to serve this dish with steamed basmati rice and chapatis. Watch this space for a quick and easy chapatis recipe, coming soon.

You might also enjoy reading my interview with Charmaine in 2011, when the revised edition of the best selling Complete Asian Cookbook was released.

CHARMAINE SOLOMON'S LAMB IN SPICES AND YOGHURT
(Lamb roghan josh)
3 dried red chillies (seeds removed) or 2 fresh bird's eye chillies, deseeded and sliced
4 cloves garlic
1 tablespoon fresh ginger, finely chopped
2 tablespoons desiccated coconut, lightly toasted
2 tablespoons blanched almonds
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon poppy seeds
1/2 teaspoon ground fennel
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon freshly ground black pepper
3 tablespoons ghee or peanut oil
1 medium sized onion, finely chopped
4 cardamom pods, bruised
1/2 teaspoon ground turmeric
1/2 cup plain yoghurt
2 medium sized ripe tomatoes, peeled and chopped
1 teaspoon salt
750g boned leg or shoulder of lamb, cubed
1 teaspoon garam masala
2 tablespoons fresh coriander leaves, chopped

If you are using dried chillies, soak them in half a cup of boiling water for five minutes, then drain well, but reserve the liquid they were soaked in.

Combine the garlic, ginger, desiccated coconut, almonds and chillies into a food processor with the reserved soaking liquid and blend to a smooth paste. If using fresh chillies, add a little water to the mix. Leave them in the bowl of the processor for now.

In a small frying pan, toast the ground coriander, cumin, poppy seeds and fennel over a low heat for a few short minutes, until the aromas are released. Take care not to burn the spices. Add these spices to the chilli paste mix in the food processor and whizz until smooth and thoroughly combined. Using a spatula or large spoon, transfer this mixture to a bowl, then add the cardamom, cloves, mace and pepper. Set aside for the moment.

Heat the ghee or oil in a large heavy-based pan, or wok, over a low heat. Add the onion and cook gently, stirring, until the onion is golden brown and softened. Add the cardamom pods, turmeric and chilli paste to the pan or wok, and cook until the oils separate from the spices.

Now add the yoghurt, a little at a time, stirring to combine. Add the chopped tomatoes and the salt, and cook for up to five minutes longer. Now add the lamb and cook it over a high heat, stirring to brown the meat evenly on all sides. Lower the heat, pop a lid on the pan, and cook gently for an hour or more until the lamb is melt-in-the-mouth tender and the liquids have reduced. During this cooking time, stir gently every so often to ensure that the spices don't catch on the bottom of the pan. Add just a little extra water if needed, but don't overdo it.

Finally, sprinkle the garam masala over the top of the rogan josh, cover and cook for five minutes more. Sprinkle with the fresh coriander and serve with rice. Serves 6. As always, the dish will be more flavoursome the day after it is made. 

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Charmaine Solomon's lamb rogan josh (lamb in spices and yoghurt)
Picture
Grinding the spices for Lamb Rogan Josh
Lamb Roghan Josh or lamb in spices and yoghurt

Tell me dear readers, do you enjoy spicy dishes? What is your favourite among them? Do please tell. And thank you for taking the time to leave me a comment. You know I love hearing from you. xox
41 Comments
Jennifer Milk and Honey link
20/2/2015 05:30:47 pm

She is such a legend. Love her books and recipes. This lamb curry looks totally delicious.

Reply
Lizzy
20/2/2015 05:39:07 pm

Thanks Jennifer... Charmaine is indeed a legend and I feel truly blessed to have met her. x

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Lorraine @ Not Quite Nigella link
20/2/2015 06:05:19 pm

I can just tell that this would be fantastic from the list of spices in it! :D

Reply
Lizzy
20/2/2015 06:13:53 pm

Thanks so much, Lorraine : )

Reply
Liz link
21/2/2015 05:31:57 am

Your spicy, tender lamb looks like perfect comfort food on this snowy winter day!

Reply
Lizzy
3/3/2015 07:30:24 am

Aw, Liz, stay warm xo

Reply
Liz link
21/2/2015 07:54:10 am

What a marvelous meal! The aroma must be intoxicating!!!

Reply
Lizzy
3/3/2015 07:30:43 am

Thanks so much, Liz.

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Eha
21/2/2015 11:06:08 am

First there was Margaret Fulton and then came Charmaine Solomon: in my life that is :) ! Have every one of her books . . . have made this many a time . . . but love her most of all perchance for her cornucopia of vegetarian dishes: there is never a week when one of her wellthumbed books isn't open in my kitchen!! Well worth investing in the spices!!!

Reply
Lizzy
3/3/2015 07:31:19 am

Hi Eha... yes Charmaine is indeed one of our legends! And such a lovely lady too! I love her books.

Reply
Rachel (Rachel's Kitchen NZ) link
21/2/2015 11:59:19 am

Oh, just my kind of dish - Lizzy - absolutely adore spicy food and know as this is a Charmaine it will be excellent - thanks Lizzy.

Reply
Lizzy
3/3/2015 07:31:36 am

Indeed, Rachel... enjoy!

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Elizabeth link
21/2/2015 02:00:38 pm

I do love her dishes and most of my thai dinners are based on her influence..! Thanks for sharing this one! Liz xx

Reply
Lizzy
3/3/2015 07:31:55 am

Thanks so much, Elizabeth, enjoy xo

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Glamorous Glutton link
21/2/2015 09:26:14 pm

I want to make this now, I know it will be wonderful. I love the array of spices and I bet the lamb is melt in the mouth. GG

Reply
Lizzy
3/3/2015 07:32:20 am

Thanks so much GG, Amanda... it is yummy and tender indeed!

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Padaek link
21/2/2015 11:19:20 pm

This looks like a most delicious dish Lizzy! Love the intense list of spices included. And served on a bed of basmati rice - yum! Looking forward to learning more about Charmaine Solomon. Best wishes. :)

Reply
Lizzy
3/3/2015 07:33:02 am

Thanks Padaek... Charmaine is one of our culinary legends for sure... if you love Asian food, investing in a few of her books is well worthwhile!

Reply
Karen (Back Road Journal) link
22/2/2015 01:50:16 am

My husband and I love lamb, as a matter of fact we had lamb chops last night. I need to get a couple of spices but this will definitely be a dish I'll be trying soon.

Reply
Lizzy
3/3/2015 07:33:31 am

Thanks so much, Karen, it might be perfect for a snowy winter's day!

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Glenda link
22/2/2015 03:16:08 am

Hi Liz, I haven't tried this one. I will put it on the list.

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Lizzy
3/3/2015 07:33:50 am

Thanks Glenda, it's a goodie!

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David link
22/2/2015 07:27:39 am

Charmaine is new to me - but I love lamb roghan josh. Can't wait to try this!

Yes, Liz - we love dishes with lots of spice! Because I am unable to et garlic, we rely on all the other spices in our well-stocked cupboard! Happy Monday to you!

Reply
Lizzy
3/3/2015 07:34:50 am

Hi David, Charmaine is a quite a culinary legend... track down one or two of her books at garage sales etc, you will love them! Do you use aesofetida?

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Maureen | Orgasmic Chyef link
22/2/2015 09:09:56 am

That list of spices made me think I would be pounding in the mortar all day. In a food processor? I'm in love with this!

Reply
Lizzy
3/3/2015 07:35:11 am

Absolutely! Thanks Maureen.

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Krista link
22/2/2015 09:51:39 am

This sounds absolutely fantastic, Liz. I love dishes like this, chock full of an array of spices. :-)

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Lizzy
3/3/2015 07:35:31 am

Nothing quite as nice!

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Amanda link
22/2/2015 10:36:33 am

Mmm, I can almost smell this! I love the flavours of Indian food, but try to avoid the chilli. I'm a bit of a chilli-wimp.

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Lizzy
3/3/2015 07:35:58 am

It is delicious, Amanda... and now with reflux I'm a chilli wimp too! : (

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Caroline @ Shrinking Single link
22/2/2015 11:43:37 am

I absolutely adore a good roghan josh. I'll have to try this recipe while I am staying with my Mum as her spice cabinet is very extensive!

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Lizzy
3/3/2015 07:36:16 am

Sounds like a great plan! : )

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Jane link
22/2/2015 06:13:25 pm

What a fabulous collection of spices and herbs in this dish Liz. It couldn't possibly fail to please!

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Lizzy
3/3/2015 07:36:33 am

True, true, Jane.

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Hotly Spiced link
22/2/2015 07:20:37 pm

Charmaine is such a talent and has an incredible career. I do love the look of her lam dish and it would not only be tender, but have wonderful flavour as well. As we head into autumn, this is the sort of meal I crave xx

Reply
Lizzy
3/3/2015 07:37:00 am

It is a perfect dish for the cooler weather, Charlie x

Reply
InTolerant Chef link
24/2/2015 10:20:27 am

If the cooler weather keeps up this might be our Saturday night supper Liz, yum!

Reply
Lizzy
3/3/2015 07:37:24 am

That'd be delicious, Bec x

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Amanda@ Gourmanda link
27/2/2015 02:02:06 pm

Oh fresh curry with all the proper herbs and spices makes all the difference! My Indian colleague cooks for me sometimes, and you can just taste the difference.

Reply
Lizzy
3/3/2015 07:37:44 am

That sounds lovely, Amanda!

Reply
Jane
29/5/2017 05:38:25 am

I used to regularly prepare this curry at The Meridian Cafe at Marulen for Allison to serve to her customers... brings back old memories and I think I'll make it for my new employers soon. Thanks for the memories 😃😃😃

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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