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

  • Time: 45 minutes
  • 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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Cottage Pie

We’re in the midst of extensive kitchen renovations and I knew that for six weeks I wouldn’t be able to cook, so I made a whole lot of home-cooked meals which I froze. This is my idea of microwave meals and cottage pie is at the top of the list! It’s delicious and it’s the type of dish you can cook and serve the next day or freeze until it calls your name. It’s screaming my name right now! This is the perfect winter meal or, if you’re like me, the perfect meal to freeze and reheat on a blisteringly hot summer’s day in the Southern Hemisphere!

Servings: 6   Prep time: 5 minutes   Cooking time: 1 hour 15 minutes

Ingredients:

500g lean mince
2 onions, chopped
1 teaspoon minced garlic
2 tablespoons oil
30g tomato paste
250g mushrooms, sliced
8 carrots, cut into small pieces
2 tablespoons Worcestershire sauce
1 teaspoon oregano
Sprinkle of thyme
Salt and pepper to taste
2 tablespoons flour
1 sachet or cube beef stock (my preference is Ina Paarman’s real beef liquid stock in a sachet but you can use any beef stock)

Method:

Cot pie stove (2)On medium-high heat in a large pan, fry the onion and garlic for 3 – 4 minutes, stirring occasionally. Add the mince and fry for another 2 minutes, stirring to prevent from sticking, until lightly browned. Add the tomato paste, mushrooms, carrots, Worcestershire sauce, oregano, thyme and pepper. Do not add the salt yet, do this after you’ve added the stock  to prevent the dish being too salty. Fry, stirring, for another 5 minutes.

 

Add the stock in water and flour, stirring to mix well. Cover, bring to the boil, then turn down the heat and simmer, uncovered, for 25 minutes until thickened.

Meanwhile, make the mashed potatoes:

6 potatoes
2 tablespoons butter
200 ml milk
1 teaspoon nutmeg (optional)
1 teaspoon mustard (optional)
Salt and freshly cracked black pepper
200g cheddar

 

 

Peel and quarter the potatoes, place them in a dish, cover with water and cook on high power in the microwave for 20 minutes or until soft. Drain them, add the butter and stir until melted. Pour the milk in and mash until smooth and creamy. Stir in the mustard and nutmeg and season with salt and freshly cracked black pepper.

Cot pie cheese 2 (2)Preheat your oven to 200°C or 400°F. Take the mince mixture off the heat and pour into a large casserole dish. Spread the mash evenly over the mince and sprinkle with cheddar.

 

 

 

 

 

Cot pie done 2 (2)Bake in the oven for 30 minutes until golden brown on top. Let cool for 5 minutes and serve, or refrigerate and serve the next day. I cooked and froze this a month ago and it still tastes as if I made it today!