Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Sunday, August 9, 2009
Dave's Indian Rogan Josh
Dave does a bang-up job adapting Indian dishes and playing with Indian spices. This is a traditional Indian lamb dish with a bit of added flare by Dave. In other words, it's Dave's own recipe and my vote is: delicious.
2 cups plain yogurt 2 tsp cornstarch 3/4 cup cashews ----------------------- 2 onions, chopped 4 cloves of garlic, crushed 1 inch fresh ginger, grated 2 Tblsp olive oil ----------------------- 2 tsp salt 1 tsp turmeric powder 3 tsp garam masala 2 tsp ground cumin seeds 1 tsp chili powder 1 tsp Kashmiri pepper ----------------------- 1 lb of cut up chunks of leg of lamb 20 oz tomatoes, diced chopped cilantro
Blend yogurt, cornstarch and cashews in food processor and set aside.(Cashews are not traditionally in Rogan Josh, but Dave had a hankering for them anyway!)
In food processor, blend the onions, garlic and ginger. Add this mixture to olive oil in a frying pan and brown over medium-high heat. Add the next six ingredients (spices & salt) and continue frying for 3 -5 minutes. Add lamb and cook until browned. Add tomatoes. Quickly add the yogurt mixture before the tomatoes get too hot! This will keep the yogurt from curdling. Once it is mixed and smooth, bring it to a boil. Cover with a lid, turn heat to low and allow to simmer for 2 hours or until lamb is tender. You may want to uncover for the last 15 minutes to thicken sauce.
Turn off heat and add cilantro to taste. Serve with rice. Use more cilantro as garnish.