Lamb Rogan Josh with Mandhi Rice with Shan
Quick and Easy Lamb Rogan Josh with Rice
Now is this the 100% authentic way of delivering this, absolutely not. Does it taste just as good as if you slaved over a pot for hours and hours but with minimal effort to executer. Absolutely.
The key to getting through Ramadan is always MINIMUM effort on food, MAXIMUM effort on ibadah, remember, the delicious food is just a happy by-product ;)
Now lets get into this shockingly easy fusion dish!
Rogan Josh Ingredients:
◦ 1 pack of Shan Kashmiri Rohan Josh
◦ 1 Medium Onion
◦ 5-6 cloves of garlic
◦ 1 inch knob of fresh ginger
◦ 1/4 cup of water
◦ 2 Tbs ghee
◦ 1/2 cup plain or Greek yogurt
◦ 1.5-3lbs lamb (with the bone)
◦ 1.5 cups of stock (any)
◦ 3 Tbs tomato paste
◦ 1 tomato (diced)
◦ 1 bell pepper (optional - sliced)
Easy Mandhi Rice
◦ 3/4 pack of Shan Mandhi Rice Spice Mix
◦ 1 large onion (sliced)
◦ 2 tbs ghee or neutral oil/butter
◦ 2 cups of aged basmati rice
◦ Enough Chicken/Veggie stock or water depending on variety of rice you use
Steps:
1) Marination:
Thoroughly clean your lamb. If you’d like for quicker end product with less cook time, by all means preboil the lamb in a large pot of water for 30-45mins on med-high heat. This step can be avoided if you own a pressure cooker, more on that later.
In a blender or food processor, add in your roughly chopped onion, garlic, ginger, and water and your gonna blitz this until it’s a good paste. Should still be relatively loose. The onion in the marinade is going to play a big part in breaking down the tough fibers of the lamb, so don’t skip this step! This is the biggest cheat code to getting this done in such a quick time.
Grab a large bowl, and combine the onion mixture, yogurt, the Shan Spice Mix, and your cleaned lamb, and give it a good mix. At this point you can put this into your fridge to finish cooking the same night, the next day, or feel free to freeze in an airtight bag or container until your ready to use.
2) The Cook
OPTIONAL: If you own a pressure cooker
This stage you can proceed with the following steps in your pressure cooker for a quicker and more tender end product. Just finish by pressure cooking on high for 45mins or until meat is tender and fall of the bone.
In a large nonstick pan or shallow pot on medium-high heat, add your ghee. Once melted and pan is warm, empty the contents of your lamb mixture, marinade and all. Mixing constantly so that nothing burns, allow the lamb to get some color, and after about 10 minutes or so add in your tomato paste, and tomatoes. Continue to stir.
Once you see things getting thicker and beginning to stick to the bottom and sides, deglaze with stock. Reduce heat to medium-low and cover, and cook until lamb is tender and fall of the bowl - 1 hour.
3) Rice cheat code:
Start making your rice when your lamb is just about done (it’s that fast). The process for making actual Mandhi rice is extremely long and time consuming. We’re cutting corners here because who has time for all that when this get you 80% of the way there with minimal work. Cut ONE ONION. Thats it.
In your pot on high heat, add in your ghee and allow to melt. Add in your sliced onion, and the contents of about 1/2 your Shan Mandhi Rice Spice mix (this is for 2 cups of rice, if you’re making more rice then adjust the amount of spice). Once you can SMELL the spices in the air, add in your washed and soaked basmati rice and allow to toast lightly for about 1 minute.
Cover in stock, or water, and allow to finish cooking per your rice package instruction.
