Sunday, August 30, 2009
Rogan Josh - translates roughly to 'red lamb' because of the use of paprika and chile powder. This dish originates in Kashmir, though mine originates in my memories from twenty plus years of eating and cooking this dish! This style of lamb is my favorite to order at Indian restaurants - more than any other - even more than vindaloo. The secret is in the yogurt. The tart acidic nature of the yogurt helps break down and tenderize the meat with such a nice flavor and I take it one step further and two steps to the side with the addition of coconut milk. I experiment with flavors!
I let this simmer for a couple of hours or more - I like the meat to get soft and I like the gravy to get infused with the fats and oils so that it is so mouthwatering and so delicious you will want to come back for thirds. Years ago I would make this and eat it with tortillas since I could make flour tortillas a lot faster than I could make naan bread, now I eat it with rice and even though I like the breads it is a bit more healthy to skip it sometimes. (as I was typing this the tortilla craving overwhelmed me and I had to give in - nothing beats taking a piece of flat bread and wrapping it around a piece of meat or potato from your plate and popping the little morsel into your eager and waiting mouth).
If you want the recipe -let me know, but I have to tell you I strayed from the original versions.
My son loves to dig in!
I AM afraid to say how this sounds- summer fun everyone!
Posted by Christo Gonzales at 5:37 PM