Rogan Josh Birria-Style Tacos

Method

1. Snap the stems off the guajillo chillies, split them and shake out the seeds, then cover with boiling water and soak for 15 min. Cut the lamb into 4 cm pieces and pat dry.

   Add in this stepDried guajillo chillies 2

2. Heat the mustard oil in a heavy 22 cm pot over high heat for 2 min, until it just smokes, then turn off the heat and let it cool for 1 minute to mellow its sharpness (open a window and stay with the pot). Turn the heat to medium-high heat, stir the black cardamom, cloves, cinnamon and bay leaves for 20 seconds, then add the lamb and salt and fry for 10 min, until the juices have evaporated and the meat is browned.

   Add in this stepMustard oil 1½ tbspBlack cardamom pods 1Cloves 3Cinnamon stick (5 cm) 1Bay leaves 1Boneless lamb shoulder 400 gSalt 1 tsp

   high heat→medium-high heat

3. Blend the drained guajillos, onion, garlic, Kashmiri chilli, fennel, ground ginger and oregano with 100 ml of the soaking water to a smooth sauce. Pour it into the pot and fry over medium heat for 5 min, stirring, until it darkens and oil seeps out. Take the pot off the heat, stir in the yogurt a spoonful at a time, then return to the heat and cook for 3 min more.

   Add in this stepOnion (medium) 1Garlic cloves 4Kashmiri chilli powder 1 tbspGround fennel 2 tspGround ginger 1 tspDried oregano 1 tspFull-fat plain yogurt 80 g

   medium heat

4. Pour in the water, bring to the boil over high heat, then cover, reduce to low heat and simmer for 1 h 20 min, until the lamb shreds easily when pressed with a fork.

   Add in this stepWater (for braising) 800 ml

   high heat→low heat

5. Ladle the red fat from the surface into a small bowl. Lift out the lamb, shred it with two forks and moisten it with a ladle of the broth. Taste the remaining broth (the consommé), season with salt and keep it warm over low heat. Discard the whole spices.

6. Heat a 26–28 cm pan over medium heat. Dip a tortilla briefly in the red fat on both sides, lay it in the pan, cover one half with cheese and shredded lamb and fold it over. Fry for 2 min per side, until crisp outside and the cheese has melted. Cook 2 or 3 at a time, as your pan allows, to make 6 tacos.

   Add in this stepCorn tortillas (15 cm) 6Monterey Jack (or mozzarella) 80 g

   medium heat

7. Finely chop the red onion and coriander and mix them. Scatter over the tacos and serve with lime wedges and small cups of hot consommé for dunking.

   Add in this stepRed onion ½Fresh coriander 10 gLime 1