Rogan Josh (Red Lamb Stew)
Ingredients:
- 4 Tbsp. Rogan Josh
- 3 Tbsp. ghee or olive oil, divided*
- 1 x 12oz bag frozen vegetables*
- 1 lb. lamb, cubed
- 1/2 cup onion, chopped
- 1 tsp. grey sea salt
- 1/2 cup water
- 1 cup plain yogurt
- 1 tsp. cayenne (optional)
- fresh cilantro
Notes:
*Following an Alton Brown tip, we used a frozen carrot, cauliflower and broccoli product that can be microwaved in the unopened bag. In 2-2½ minutes on high, they cook a little less than halfway and stay crisp, cutting the final prep time down.
*You can make your own ghee if you wish.
Directions:
Convert Rogan Josh powder into paste by following the instructions on the label and set aside. In a large skillet, heat 2 tbsp. olive oil or ghee over medium/high heat. Meanwhile, pop frozen vegetables in microwave for 2-2½ minutes. Brown lamb on both sides, strain in a colander and set aside. Lower heat to medium, add remaining ghee or oil and sauté onions 2-3 minutes. Add vegetables and stir in Rogan Josh paste. Cook for 2-3 minutes stirring occasionally. Reduce heat to low and stir in browned meat, sea salt, water and yogurt. Cover and simmer for 15-20 minutes, stirring occasionally. Adjust seasoning as desired (for more heat, sprinkle in cayenne, if too spicy, consider adding more yogurt). Simmer uncovered for 5 minutes.
Serving Suggestions:
Over rice with chopped cilantro and pita, tortilla, chapati or naan bread.