Tuesday, October 19, 2010

Indian: Lamb Rogan Josh

Lamb Rogan Josh with Basmati Rice and Naan.

okay so i found an easier way to make this yummy dish. - it is time consuming in the amount of time it needs to simmer, but is definitely worth the wait ...and even better the next day!

Good News/Bad News:
bad news: the first time buying the ingredients you will spend around 70-80 dollars.
good news: now you have the spices and the next 5-10 times you make this you will spend about $20-$25 (and this recipe feeds at least 5 adults!)

First i put all my spices on a plate...let me try to remember:
1-2 tablespoon each of minced garlic, minced fresh ginger root, madras curry powder,
1-2 teaspoon each of tumeric, cayenne pepper, cumin , coriander, garam masala, and salt
2 bay leaves

2 onions finely chopped (i used my food processor)
2 pounds boneless leg of lamb cubed into stew meat - the butcher will do this for you)

in a large pot - add 2-3 tablespoons of olive oil and bring to high heat

braise the lamb until most sides are browned - this takes about 2 minutes - they will be raw in the middle still. put aside

i braised a few for a minute longer for a mid-rare lamb snack as i cooked dinner :)

add onions in meat dripping and cook until translucent and golden

14-16 ounces of tomato puree
1 cup plain whole milk yogurt
2 cups of water (this helps tenderize meat too)

once onions are browned add in spices and cook for a minute

add in tomato puree
add in yogurt and water
stir and bring to a boil then down to a simmer

add in lamb chunks
let simmer for 1.5-2 hours.
turn off heat and let it sit for about 45 minutes - or until sauce thickens
make Basmati Rice per package instructions

grill or bake some pre-made Naan at the last minute to serve with the dish. and garnish with fresh Cilantro.

Plate up and enjoy.