Sandeep plates up an unforgettable Indian feast in his Koshur Thaal
For the Smoked Mustard, place mustard oil into a wok and place over high heat. Heat the oil until it begins to smoke and smoke the oil for 3-4 minutes. Remove from the heat and allow to cool.
For the Garam Masala, place the ingredients into a medium heavy based frypan over a low heat. Stir frequently, to ensure spices toast evenly and don’t burn. Remove from the heat and allow to cool. Transfer to a spice grinder and grind to a fine powder. Set aside.
For the Rogan Josh, cut lamb into 4cm pieces, leaving a portion on the bone.
Place a pressure cooker over a low heat or set an electric pressure cooker to low. Add the Smoked Mustard Oil and when hot, add the cumin, fenugreek, bay leaves, cardamom, cinnamon and cloves and stir for 1 minute until fragrant.
Increase the heat or heat setting to medium and add the lamb and cook until lamb starts to brown, about 5 minutes. Add approximately ¾ teaspoon salt, 1 teaspoon Garam Masala, asafoetida, ground ginger and 1 teaspoon sugar and cook until lamb is browned, the fat has rendered and any liquid released from the lamb has evaporated.
Reduce the heat to low. Add the Kashmiri chilli powder, 1/2 teaspoon Garam Masala, ground fennel, and 1/2 teaspoon sugar to the pressure cooker and stir to evenly coat the meat. Increase the heat to medium and mix continuously until spices have toasted and are fragrant, about 1-2 minutes.
Add the yoghurt and mix well. Increase the heat to high and cook until moisture has evaporated, about 2-3 minutes.
Reduce heat and allow the spice yoghurt mixture to turn vibrant red. Add 500ml water or until it reaches just below the level of the lamb.
Bring the contents of the pressure cooker to boil. Cover and seal with the lid and cook on high pressure for 15 -20 minutes until lamb is tender. Release pressure, add the remaining Garam Masala and return the mixture to a high heat/browning setting until liquid boils and reduces and thickens slightly. Remove from the heat.
For the Turmeric Rice, wash the rice under cold running water until the water runs clear. Place into a medium saucepan with turmeric, salt and 3 cups of warm water. Bring the mixture to the boil and boil for 5 minutes. Reduce the heat to low, stir through the Smoked Mustard Oil, cover the saucepan with a tea towel and lid allow the rice to steam until tender, about 10-12 minutes. Remove from heat. Fluff the rice with a fork prior to serving.
For the Radish Raita, grate the radish into a bowl, add a pinch of salt and set aside for 2 minutes. Squeeze grated radish to remove excess moisture. Add half of the caraway seeds to the radish mixture. Add ¾ of the green and red chilli, yoghurt and salt and mix well. Transfer to a serving dish and garnish with the remaining caraway seeds, the remaining sliced chillies and crushed walnuts. Set aside in the fridge.
For the Sautéed Chinese Broccoli, separate the leaves, trim away any thick stems and wash well under running water. Gently pat dry with a clean tea towel.
Place the Smoked Mustard Oil into a wok and place over a medium high heat. Add the Chinese broccoli to the wok and stir until wilted. Add the asafoetida, chillies and salt and mix well. Add ¼ cup warm water and bring to boil. Remove from the heat, cover with a lid and set aside.
To serve, place the Turmeric Rice into the centre of a Thali or round platter and top with mint. Place Rogan Josh into a serving bowl and garnish with coriander; transfer the Sautéed Chinese broccoli to a serving dish and place the dishes onto a large serving board along with the Radish Raita.