|Spicy lamb curry|
After eating way too many holiday sweets, I was in the mood for something spicy. So to use up the less than done leg of lamb and to have something different and spicy to eat, I used this recipe as a guide http://www.them-apples.co.uk/2009/03/rogan-josh/. I was very pleased with the results.
|Rogan josh as prepared by Them Apples|
2 pounds of lamb or mutton shoulder
oil or ghee to brown meat
1 inch piece of ginger or a tablespoon of ground ginger
8 cloves of garlic
1 chopped tomato, seeded
1 teaspoon each of paprika, cumin, and salt
1/4 teaspoon of cayenne
14 ounce can of coconut milk
Mince tomato. Measure out spices into a little bowl.
|Ready to rock n roll - lamb, spices, tomato, coconut milk, oil, and onion mixture|
To the hot pan, add a bit more oil and fry the tomato for a few minutes. Add the spices and dry fry for a minutes. Add the onion mixtures, stir and fry for a minutes. Add the coconut milk and bring to a boil, stir to remove the browned bits on the bottom of the pan. Add a bay leaf.
|tomato and spices|
|After 30 minutes of cooking|
Finish with a good sprinkling of garam masala and a twist or two of ground black pepper just before serving.
The serving recommendation is with plain boiled rice, a naan bread and a decent glass of beer. However, I had left over scalloped potatoes, no naan nor a decent beer. So I served the curry with potatoes, tortilla chips, dried apricots, and hot tea.
This was fantastic! A great way to redux leg of lamb.
|My plate (with an extra splash of hot sauce!)|