Sunday, January 2, 2011

Recipe Time: Rogan Josh

Some wonderful friends of ours came over just before Christmas and dropped off some gifts for our boys, a pretty plastic poinsettia plant (try saying that five times fast...) for me, and a big box of meat for M! Okay, the meat was for all of us. Included were two lamb leg roasts and a small package of lamb chops. I have learned to be more adventurous when it comes to meat. Growing up, we only had store-bought meat: chicken, beef, pork, and turkey. Since i've become an adult, i've sampled deer, elk (soooo good!), and bison.

Lamb was new to me, so i quickly went online in search of recipes. Since i'm focussing on healthy eating, I went to Spark Recipes, where the food is almost entirely focussed on being as nutritious as possible without too much fat or calories.

(as a side note, Spark Recipes has a super awesome tool called the Recipe Calculator; you enter in the ingredients of your favorite recipe and it gives you the nutritional values per serving. Check it out! I love it!)

Anyway, I typed in "lamb" in the search box, and the first one to come up was titled "Rogan Josh (Lamb Curry)". The word "curry" immediately struck a note - my husband has been begging me almost since we got married to make curry. Not the biggest fan of spicy food, and having never in my life made curry, I'd always found excuses. But since i didn't know what else to do with lamb, or if i even liked lamb at all, i figured now was as good a time as ever to learn. This recipe looked simple enough (Indian food always looks so complex to me!).

This was a totally new experiance for me, but it was fun. It's always fun to try new things - even if you hate it, you can at least have some experiance to back up your prejudice. This was my first time cooking with lamb, first time using many of these spices, and first time making onion paste (it sounds weird, looks weird, and cooks weird, but it turned out delicious!).

I put in a little too much ginger - the piece i had was a bit longer than the recipe said, but i didn't think it would make a huge difference. i should have known better - fresh ginger is STRONG! But it still turned out very tasty! I would definitely make it again! It was spicy, so i had to douse it in sour cream, but that just made it tastier. Even M, who loves spicy foods, preferred it with sour cream.

Anyway, here is the one i found:

(The store was out of nan bread, and doesn't carry chappati, so i got mini pitas instead. Still delicious.)

Rogan Josh
Posted by Spark People user psdahri


500 - 600 gm Leg of lamb, diced into bite size
2 large Red Onions finely chopped
2 inches piece of fresh Ginger
4 cloves Garlic
3 Green Chillies, chopped
100 gm Tomatoes, chopped
3 teaspoon Garam Masala
1 teaspoon Turmeric powder
1 teaspoon Chilli powder
2 teaspoon ground coriander
2-3 table spoons Olive oil
Salt to taste
3 table spoons plain yoghurt

Chop finely the onions, ginger and garlic and make into a paste in a grinder.

Add olive oil in a sauce pan on heat. When the oil is hot add chopped green chilli and the onion-ginger-garlic paste. Keep on cooking till the paste starts leaving out the oil. Add the chunks of lamb pieces and keep on stirring till the meat is fully browned on high heat. Add chopped tomatoes and keep on cooking till all the tomatoes are amalgamated. You can add a little of water to stop the sauce from sticking to the pan. Now add the turmeric powder, Garam Masala, coriander powder, chilli powder and salt to taste. Keep on cooking till the sauce is all smooth.

Add plain yoghurt mixing it as you add and cover with a lid to simmer for 20 minutes or until the lamb is tender.

You can add more salt or chilli to taste. You can also alter the thickness of the curry sauce by adding more water or cooking for longer to thicken the sauce.

Serve with boiled rice, Nan or chapatti.

Number of Servings: 4


Have you eaten lamb?? Any good recipes to share for lamb chops or lamb roast?

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