Recipe: Rogan Josh (Red Lamb Stew)
*Following an Alton Brown tip, we used a frozen carrot, cauliflower and broccoli product that can be microwaved in the unopened bag. In 2 to 2½ min. on high, they cook a little less than halfway and stay crisp, cutting the final prep time down. You can also make your own ghee if you wish.
Mix Rogan Josh with 4 Tbsp. water and 4 Tbsp. melted ghee or oil to make a paste and set aside. In a large skillet, heat 2 Tbsp. ghee or oil over medium-high heat. Meanwhile, heat frozen vegetables in microwave for 2 to 2½ min. Brown lamb on both sides, strain in a colander and set aside. Lower heat to medium, add remaining 1 Tbsp. ghee or oil and onions and cook for 2 to 3 min. Add vegetables and stir in Rogan Josh paste. Cook for 2 to 3 min., stirring occasionally. Reduce heat to low and stir in browned meat, sea salt, water and yogurt. Cover and simmer for 15 to 20 min., stirring occasionally. Adjust seasoning as desired. For more heat, sprinkle in cayenne. If mixture is too spicy, consider adding more yogurt. Simmer uncovered for 5 more min.
Serve over rice with chopped cilantro and pita, tortilla, chapati or naan bread.