Monthly Mystery Munchies #27: Lamb Rogan Josh

Keep calm and curry on! I am a staunch proponent of curry – any curry, any time – I’m totally there! When Ann suggested July’s Monthly Mystery Munchies theme – Indian – I was too excited. Give me any excuse to throw it down in the kitchen and I will take it. I know a lot of people don’t like to fuss, but I was in my element in the kitchen, trying various dishes for hours at a time, and after a stressful couple of months, I was blissing out on cinnamon, cardamom, masala, cloves, you name it. What a joy this past month has been! Oh, and my house smelled amazing! I’m sure my neighbours thought I was setting up a spice factory. I would absolutely be Ginger Spice, because I had that in abundance. Aah yes, I do like abundance of a culinary nature.

So, now the question was “which dish should I choose?”. Enter the willing guinea pigs: The Husband (always game), the sister from another mister, and a dear friend who inspires me with her incredible cooking, especially her Indian cuisine. We settled on lamb rogan josh, because lamb. It’s such a treat, being an expensive meat and it’s so not difficult at all! No slaving for hours upon hours (although, by my own admission, I kinda dig that) but not for this recipe. It’s fragrant and spicy but not hot, so it’s suitable for everyone.

Ann, inspired by Pinterest (it’s addictive) made Indian Bengali-style spicy eggs. Yáll, head on over to Grubbs ‘n Critters, like soon-ish, to check it out.

Now, let’s get curried away with this lamb rogan josh. Enjoy it!

Lamb Rogan Josh

  • Difficulty: Not brain surgery
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Supplies:

1kg diced leg of lamb
1/4 cup canola/vegetable oil
10 black peppercorns
5 green cardamom pods, sliced
2 cloves
1 cinnamon stick
5 garlic cloves, peeled and sliced
1 tablespoon ginger, peeled and sliced
1 onion, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons garam masala
4 large tomatoes, pureed
2 teaspoons salt
1 cup water
175g double cream yoghurt
Fresh coriander
Basmati rice

Making it Happen:

Paste: Blitz the ginger and garlic with 4 tablespoons of water in a food processor. Set aside.

In a large, heavy-bottom non-stick pot, heat two tablespoons of oil, fry the lamb on medium heat until it’s browned on all sides. Remove from the pot.

In the same pot, heat the rest of the oil on medium heat and fry the peppercorns, cardamom, cloves and cinnamon for 1 minute. Add the onion and fry for 5 minutes, stirring occasionally. Add the garlic and ginger paste, and fry for another minute. Take a deep breath and enjoy the aromatics emanating from the pot!

Sprinkle the rest of the spices into the pot and fry for 30 seconds, then add the lamb back into the pot, stir in the tomatoes, fill with water and simmer for half an hour, or until the lamb is tender.

Stir in the yoghurt and garnish with coriander. Serve with basmati rice.
(You can also make this ahead of time, refrigerate and reheat slowly on low on your stove.) 

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Monthly Mystery Munchies #18: Bloody Good Tomato Soup

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Double, double, toil and trouble! This month, my Best Blogging Friend, Ann (Grubbs n Critters) and I decided to do a Halloween meal. But who knew there were so many options? A spidery cake was really appealing, but because I suck like a Cullen at decorating, I did a spicy tomato soup, complete with freaky eyeballs.

Credit: Google Images

Credit: Google Images

This reminds me of a scene in the Addams Family, where Gomez and Mortitia are looking at baby Pugsley in the crib. Gomez: He has my father’s eyes. Morticia: Gomez, take those out of his mouth. Hashtag DEAD! In honour of one of my favourite movies, I added ‘eyes’ to the soup.

This was all a bit of fun, the soup ‘decorating’. (You can see what I mean when I say decorating ain’t my forte!) This recipe is totally amazeballs when served under normal, non-Halloween circumstances. Simply blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! But if you want to vibe it up, here’s my unfortunate attempt:

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My dearest Ann’s bewitching kitchen treat this month is the friendliest ghost, Casper’s Pannekoek (pancakes). It’s a hit with kiddies and adults alike, so please check this ghoulicious delight out!

Bloody Good Tomato Soup

  • Difficulty: dead easy
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Supplies:

2 yellow onions
2 red onions
1 tbsp minced garlic
1kg large tomatoes
2 red and 2 green bullet chillies
1 red, yellow & green pepper
1 x tin 400g whole peeled tomatoes
240g tomato puree
1 cup veg or chicken stock
2 tbsp olive oil
Salt and pepper
6 pieces prosciutto
6 mozzarella balls
Sour cream
Italian parsley

Making It Happen:

Heat the olive oil and add chopped onions and garlic. Fry for 2 minutes, then add the chillies and peppers. Fry until soft and the onions are translucent.

Chop the fresh tomatoes and, with the canned tomatoes, add them to the pot. Simmer for 5 minutes, then add the tomato puree and vegetable (or chicken) stock. Simmer for 20 minutes.

Add salt and pepper to your liking. Blitz in a food processor until smooth. Pour into bowls, then carve a hole in the mozzarella balls, place the olives in each hole, then wrap in prosciutto. Place in the soup and add a dollop of sour cream.

Alternatively, if you want a more normal-looking soup,blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! Dunzo. It’s dead easy!

 

Monthly Mystery Munchies #17: Spinach and Caramelised Onion Dip

 

Spinach dip 4 1

This month’s Monthly Mystery Munchies challenge was so much fun! We’re going into summer here in the Southern Hemisphere, and as a nation, we’re obsessed with barbecues. Like, obsessed to the point that rain or shine, we make it happen! An obligatory part of said gatherings is snacks, and with snacks comes dips. Ann’s criteria for this dish is that it be a ‘signature dip’. She absolutely wowed me with her creamy chicken liver cheesy pâté cheesy dip. I MEAN! Killin’ it! With mine, I didn’t have to think too hard about it, although there are a few that I concoct, this one wins every time.

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You see, there is something so moreish about spinach, sweet, caramelised onions, and sour cream. It’s also easy to prepare and keeps well in the fridge for up to two days. In terms of what to serve it with, that’s fun too. My favourites: broccoli florets, carrot sticks, potato chips, mini cheesy sausage rolls, tortilla chips… basically anything you want! Please go to Grubbs n Critters and check out all of all recipes, and be prepared to leave drooling!

Spinach and Caramelised Onion Dip

  • Difficulty: easy
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Suppplies:

250g cooked spinach
3 onions, I used 2 x red and 1 x yellow
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon butter
250ml sour cream
Sea salt & freshly cracked black pepper

Making It Happen:

In a large frying pan, heat the olive oil on medium high. Once the oil is hot, add the onions and butter, stirring to spread the butter.

Spread the onions evenly across the pan. Fry for 5 minutes on medium high, stirring to prevent onions from sticking, then turn the heat down to medium low and saute for another 10 minutes.

Add the brown sugar, balsamic vinegar and salt and saute for 30 minutes.

Add the spinach to the onions and stir in the sour cream. Serve.