Saffron lamb curry

Lamb curry, also known as Rogan Josh, is one of India’s most typical meat dishes. Each chef makes the dish based on his/her favourite spices, but nevertheless, saffron is not usually missing from the dish. In our case, saffron from La Mancha and from India, saffron from the Kashmir region.

 

We have taken this recipe from the Lonely Planet’s Indian cookbook ‘My recipes made in India’. It is a recipe that serves four people, that you will have ready in 20 minutes, plus 55 minutes of additional cooking time. Nevertheless, the meat will have to be marinated, at least, for six hours. Therefore, our tip is for preparing this saffron lamb curry, is to marinate the meat the day before.

 

Ingredients

4 cardamom pods

2 tablespoons cumin seeds or ½ tablespoon ground cumin

2 chillies, seeded and chopped

5 garlic cloves

1 8 cm piece of ginger

2 cloves

2 tablespoons of Garam Masala

Juice of one lime

700 g shoulder of lamb

3 onions

2 tablespoons melted butter

2 bay leaves

6 saffron strands

2 yoghurts whisked

40 g peeled almonds

1 tablespoon of poppy seeds

Salt and pepper

 

Preparation

Split the cardamom pods and extract the seeds. In a frying pan on a high flame, brown the cumin and cardamom for 20 seconds and set aside. Deseed and chop the chillies.

 

Peel and chop the garlic.  Peel and chop the ginger. In a mortar, using a pestle crush the garlic, ginger, chilli peppers, cloves, cumin and cardamom to a smooth paste. These ingredients can also be crushed in a blender. Add a teaspoon of Garam Masala and sprinkle with the lime juice.

 

Dice the lamb and add into a bowl. Add the spicy mixture to the diced meat and mix thoroughly so that the lamb pieces are coated and infused with the spices. Leave to marinate, for, at least, six hours, stirring occasionally.

 

Peel and chop the onions. Melt the butter in a frying pan and sauté the diced meat for 5 minutes, stir. Add the chopped onion and leave to sweat for approximately 8 minutes. Add the bay leaves and 40 cl. of water. Lower the heat to a simmer and cover partially so as to cook for 30 minutes.

 

Meanwhile, in a small bowl soak the saffron strands in 3 tablespoons of warm water.

 

Uncover the frying pan and leave to reduce if necessary. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, saffron and season. Add the almonds and poppy seeds and cook on a very low heat for 10 minutes.

 

Just before serving, sprinkle the remaining Garam Masala on top.

 

27Jan 2015
risotto con azafrán

Ingredients (4 servings) 2 cups Risotto Rice 4 chicken breasts cut into small pieces Chicken stock 200 g. mushrooms 1 red pepper ½ cup white wine 1 onion olive oil pepper salt 0,15 grs. SAFFROMAN saffron Preparation Heat some olive oil in a big pan on a hot fire. Add the onion, red pepper and […]

27Jan 2015
almejas con cebolla y azafrán

 Ingredients (4 servings) 4 dozen clams 2 onions finely chopped 2 cloves of garlic, coarsely chopped olive oil salt pepper 0,15 grs. SAFFROMAN saffron Preparation Heat some olive oil in an earthenware casserole. Add the clams and fry gently till they open, remove and put aside. Add the onions and garlic, fry on a low […]

27Jan 2015
fabada asturiana con azafrán

 Ingredients (4 – 6 servings) ¾ Kg dried white beans 3 Chorizos( spicy sausage) 2 Morcilla (kind of black pudding) 300 g cured pork or ham 150 g. bacon 1 ham bone 1 piece of pork ear 1 bay leaf 0,15 g SAFFROMAN saffron Preparation The day before; put the beans to soak in plenty […]

27Jan 2015
merluza con azafrán

 Ingredients (6 servings) 6 Hake fillets 1 kg. Mussels 1 kg. Potatoes finely chopped 300 g. Onion 50 g. Butter Oregano Parsley 0,15 grs. SAFFROMAN saffron   Preparation Grease a large dish with butter. Cut the potatoes and onion in fine slices, season with salt and pepper, add the saffron and put in the oven […]

27Jan 2015
paella con azafrán

Ingredients (4 servings) 4 large prawns 4 large lobsters 12 mussels 150 grs. squids 150 grs cuttlefish 2 medium-sized tomatoes, skinned and finely chopped 1 clove of garlic, coarsely chopped ½ onion, finely chopped 500 grs. rice 1 teaspoon of sweet paprika Olive oil Water Salt 0,15 grs. SAFFROMAN saffron Preparation Heat some olive oil […]

27Jan 2015
pollo al azafrán

Ingredients (4 – 6 servings) 1 ½ boned and skinned Chicken, if possible cut into small pieces ¼ Litre liquid cream 2 Onions Olive oil 0,15 grs. SAFFROMAN saffron Preparation Heat some olive oil in an earthenware casserole. Add the chicken and fry gently till done, remove and keep. Add the onions and fry on […]