Rohit Ghai
Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.
Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.
Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir.
Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.
Video Description
In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level.
In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen.
In this episode you will learn to make a very special dish, Rogan Josh Lamb Shank. This recipe is made using a popular preparation method from North India.
It's full of classic Indian flavours, making this dish rich and delicious. With this exclusive recipe from Chef Rohit, you will be bringing top restaurant quality food into your kitchen for your lucky guests.
INGREDIENTS
1x Cup vegetable oil
3x Bay leaves
4x Pods black cardamon
6x Cloves
2x Medium whole cinnamon sticks
100g Onions, finely sliced
1x Lamb shank
700g Chopped tomatoes
4 tsp Kashmiri chilli
1/2 tbsp Turmeric
1 tsp Cumin powder
2 tbsp Coriander powder
1 tsp Garam Masala
2 tbsp Ginger garlic paste
Salt
1/2x Bunch of fresh coriander stem
METHOD
Heat large glug of oil in a pan and add bay leaves, cardamom, cloves and cinnamon.
Once they start spluttering, then add onions and cook until brown.
Meanwhile in a separate pan, sear the lamb shank, adding some salt to season. Caramelize the lamb on all sides, before adding to the onions. This will help hold the juices and flavours.
Add ginger garlic paste to the onion mixture and stir. Cook for another minute longer then add powder spices and salt to the onion.
Once the shank is ready, transfer to the onion.
Add chopped tomatoes and cook for another 5-10 minutes before adding water.
Cover and leave for 30-35 minutes to cook on a low heat.
Check seasoning and add fresh coriander roots. These will help increase the flavour. Add Garam Masala and stir.
Pass sauce through a fine colander (if you prefer a finder gravy) then pour back on lamb shanks.
Serve hot, garnish with fresh coriander and julienne ginger.
