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Notes:
* Following an Alton Brown tip, we used a frozen carrot, cauliflower and broccoli product that can be microwaved in the unopened bag. In 2-2 1/2 minutes on high, they cook a little less than halfway and stay crisp, cutting the final prep time down.
Directions:
Mix the Rogan Josh, 4 tbsp. water and vegetable oil together to make a paste 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 2-2 1/2 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.
Yields: 4-6 servings
Thanks to: Mike Johnston, Savory Spice Shop Founder
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