Lamb Rogan Josh

My husband and I are both big fans of lamb protein and in various cuts, not just the pricey chops or loin.  We love ground lamb (our Lamb Ragout recipe will be coming soon to a blag near you) and lamb shoulder.  Usually we grill the lamb shoulder but then I stumbled on this Persian lamb recipe from Food & Wine. The deep, heavy spices and slow cook time make this a very rich and flavorful, hearty dish.

Forgive my blurry photo and sloppy plating...it was getting late and we were HUNGRY!

INGREDIENTS

1/4 cup coconut oil

2 pounds boneless lamb shoulder, cut into 1-inch pieces

Himalayan pink sea salt

2 onions, thinly sliced (3 cups)

2 tablespoons minced fresh ginger

2 garlic cloves, minced

1 tablespoon plus 1 teaspoon Madras curry powder

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

2 bay leaves

One 14-ounce can tomato puree

1 cup coconut milk

1 cups water

1 teaspoon garam masala

Cilantro leaves, for garnish

Brown rice, for serving

On this third round of testing my husband picked up lamb loin chops but it words wonderfully well with lamb shoulder

HOW TO MAKE THIS RECIPE

In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.

Browning in the lamb.

Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, coconut milk and water; bring to a boil. Season with salt.

The lamb returned to the casserole dish where it will cook for roughly another hour.

Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice.

Mini-Meatball Indian Curry

Warning...Before trying this recipe you must be a fan of BIG BIG FLAVOR!

It was once suggested that when it came to food and cooking I had a "high flavor set point".  Meaning when it came to flavor I needed  A LOT of it.  This is something I can't dispute.  I love big flavors.  If you, too, love big flavors, this recipe will not disappoint.

As usual, we gave this recipe the three test rule.  What I found was we loved it each time but the one modification that sealed the deal was substituting Wild Rice for the brown rice.  The wild rice in this dish gave it a great, nutty flavor along with the curry while also giving the meatballs more texture and bite.  And, to be completely honest, I really blow when it comes to cooking brown rice.  It ends up to sticky and mushy and the wild rice keeps is body.

Another thing to love about this recipe is it was naturally gluten free and I didn't have to mess with a bunch of substitutions.

Meatballs on the first attempt with the overly sticky brown rice

Meatballs
1 1/4 lb ground lamb
1 jalapeno, seeded and minded
1 TBS minced & peeled fresh ginger
1 Lg garlic clove, minced
1 C cooked brown, organic rice or Wild Rice
1 lg Egg
2 Tbs chopped cilantro
1 tsp garam masala
Pink Himalayan Sea Salt and freshly ground pepper

Curry
2 /tbs Olive Oil
1 Lg onion, finely chopped
1 TBS minced & peeled fresh ginger (I grated my ginger.  It just seems easier)
1 Lg garlic clove, minced
2 tsp medium-hot Madras curry
6 Tbs raw cashew butter
1 1/2 C tomato juice (12 oz)
Pink Himalayan Sea Salt and freshly ground pepper
1/4 C cilantro leaves

Brown rice or Wild rice for serving

MAKE THE MEATBALLS

Preheat the broiler and position a rack 8 inches from the heat (I tried this at 8 inches and a bit closer.  I found being a bit closer to the broiler a better choice for me) In a medium bowl, knead the lamb with the jalapeño, ginger, garlic, rice, egg, cilantro, garam masala, 1 teaspoon of salt and 1/2 teaspoon of pepper. Roll the mixture into 18 balls and place on an oiled baking sheet (I didn't bother to oil the sheet and it worked fine.  There is enough fat in the lamb that the meatballs won’t stick.) Broil for about 10 minutes, until the lamb meatballs are nearly cooked through and the tops are lightly browned.

MAKE THE CURRY

Meanwhile, make the curry.  In a medium enameled cast-iron casserole, heat the oil. Add the onion, cover and cook over high heat, stirring once or twice, until lightly browned, about 3 minutes. Add the ginger, garlic and curry powder and cook until fragrant, 1 minute. Stir in the cashew butter (I only had almond butter on hand and it was still great) and cook for 1 minute. Add the tomato juice and 2 cups of water, season with salt and pepper and bring to a boil.

Add the meatballs and any pan drippings to the sauce, cover partially and simmer over moderate heat, stirring frequently, until the meat is tender and the sauce is very thick, about 30 minutes. Stir in the cilantro and serve with rice.

MAKE AHEAD The curry and meatballs can be refrigerated for up to 2 days.

Food & Wine Annual Cookbook 2013, Pg 220