Rogan Josh (Lamb Curry)

It is no small thing that my middle name, Mehera, is Indian for "the compassionate one," as I am com-pletely passionate for Indian curry. It is one of my favorite meals. I could eat it everyday. Just ask my boyfriend. Every dinner-date suggestion I ever have includes some mention of curry and rice. And there are some great places to find authentic Indian food in LA (this place in Studio City for example). However, if you've ever eaten dinner at a restaurant featuring a culinary menu stemming from the Eastern side of the planet, you'll know how pricey it can get. Dinner-for-two suddenly becomes a sixty, seventy, (and on a glutinous day) hundred&twenty-five dollar affair, and although your tummy is full and happy now, in the morning you'll be just as hungry as you were before you spent your whole day's pay.

And so yesterday I decided to forgo the white linen tablecloths, full-service bar, red votive candle, the single stem white vase, and the owner's recitation of the list of movie stars who had sat in the same seat my derriere is currently gracing, and chose to cook some curry my own self.

Here's the break down:

The Challenge: Rogan Josh (Lamb Curry)

The Expectation: A curry sauce that is spicy and creamy - just how it should be
Est. Cook Time: 2 hours
Actual Cook Time: 30 minutes prep time dicing, measuring spices, cutting meat, etc. + 2 hours stewing time
Level: Intermediate

Rogan Josh (Lamb Curry)
Adapted by the Jabbercookie
Original recipe: From Route79

Printable Recipe Here

Ingredients:
1 1/2 lbs. lamb stew meat (stew meat basically means it comes from the shoulder, neck, breast, shank, or leg - according to Miss Joy.) - chopped into bite-sized chunks
2 tablespoons vegetable oil
1 tablespoon minced ginger
1 28oz. can diced tomatoes (w/ juice)
1/2 cup frozen peas
3 large (or 6 small) russet potatoes
1 medium onion - finely chopped
1 cup plain yogurt
1/2 cup chopped fresh cilantro

Seasonings:
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon of chili powder
2 teaspoons ground red pepper
1 teaspoon garlic powder
*3 teaspoons garam masala

Okay, so what I found out when I first set sail on this adventure is that the vegetables and meats for Indian cooking are fairly common - something easily got at the grocery store. However, it is the spices, the spices my friend, that are the tricky part.

*ahem* Garam Masala (from Hindi meaning "hot" (garam) "mix" (masala)
So Garam Masala is a complex mix of bay leaves, cardommom pods, cloves, cinnamon, etc. either grinded through a food processor or crushed by mortar and pestle. Or, quite simply, you can go to Whole Foods or an Indian/Asian grocery market and buy it. On this day of cooking, I had none of these options - no food processor (alas! I know), no mortar and pestle, no nearby Whole Foods (meh, there's one ten miles away off the I-5 but meh), so I had to choose to make do by pounding into powder with a knife some whole cloves, adding 1 teaspoon of cinnamon powder, and throwing a bay leaf into the bubbling curry for good measure. Or, quite simply, you could go to Whole Foods or an Indian/Asian grocery market and buy it. (On the to do list!)

Directions:
Turn your heat on high and in a large pot, pour the vegetable oil. Throw in the diced onion (it should sizzle) and cook 3-4 minutes, then add minced ginger and cook for an additional 3-4 minutes. Once transluscent, add the spice ingredients and keep stirring until all the onions are well-coated. Add the lamb and keep stir-frying on high heat until browned (5ish minutes).

Once meat has browned, add the canned diced tomatoes with juice. Let cook for 3-5 minutes, then add 1 cup plain yogurt and mix well. Add potatoes. Put on lid and immediately lower the temperature. Let simmer for 30 minutes, then give it a stir and a taste and add the 1/2 cup of peas. Cook for 1 1/2 - 2 hours, stirring and tasting every 30 minutes. The longer it cooks, the thicker the consistency will become until it's currylicious.

Once cooked, add chopped cilantro, turn off heat, and let it rest with the lid on for 5 minutes.

It'll look like this!

Side dishes:

Basmati rice

6 slices pita bread, spread with butter, and baked in 375 degree oven until crisp.

Mission Successful!

Taste: Curry-lover approved.

This was a great first-time riding out but I got my spurs on dish. It came together pretty easily. On a slow simmer, this dish can do no wrong.