Sunday, December 26, 2010

Left Over Lamb - Rogan josh, a king amongst curries

Spicy lamb curry
A few days ago, I prepared a roast leg of lamb and it was wonderful.  But even though I extended the cooking time a bit, there was still quite a bit of lamb that was under cooked, see post here

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  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 onion
1 inch piece of ginger or a tablespoon of ground ginger
8 cloves of garlic
Bay leaf
1 chopped tomato, seeded
1 teaspoon each of paprika, cumin, and salt
1/4 teaspoon of cayenne
14 ounce can of coconut milk

Cut meat into bite-sized pieces and set aside.

Process onion, garlic and ginger in blender or food processor with a bit of water and set aside.

Mince tomato.  Measure out spices into a little bowl.

Ready to rock n roll - lamb, spices, tomato, coconut milk, oil, and onion mixture
Heat a tablespoon of oil in a large sauce pan, brown meat in batches and set aside.

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
Return meat to pan, turn heat down to simmer, cover and let bubble for 1 to 2 hours, depending on the type of meat.  Mine was already partially cooked (left overs) so I only needed to simmer for 45 minutes.

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!)

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