It’s finally here! A brand new recipe brought to you by Popchix own resident Chef (in training) Jessibaby!
Now I figured I’d combine a few loves here….Gaming (Super Spicy Curry!), Orange is The New Black (Red always was my favorite, hope she gets back to the kitchen), and obviously food. :D
Now as this was my first time ever making curry at home, I decided to try an online recipe: Lamb Rogan Josh from Food & Wine.
Now this calls for a blend of spices, however I have a Hot Curry powder from Penzey’s Spices otherwise known as a Madras Curry Powder. (This really simplified the recipe)
So this started out like any other day…except I walked into the Conscious Carnivore, purveyor of Organic, Grass fed (and finished) Black Earth Meats (a Wisconsin product).
Here I found some lovely lamb stew meat. I was trying to decide what to do with it, and I decided to make some curry.
Now this is a super simple recipe (only 3 steps!)
Now as for what you will need
- ¼ cup Canola (Corn) oil (use something else if you are allergic)
- 2# (pounds) boneless lamb stew meat
- Kosher salt (to taste)
- 2 thinly sliced onions (about 3 cups)
- 2 Tablespoons minced ginger (I found it jarred!)
- 2 Minced Garlic Cloves (again jarred)
- 1 Tablespoon + 1 Teaspoon Madras Curry Powder
- ½ Teaspoon Cayenne Pepper (I added to Up the heat factor)
- 2 Bay leaves
- One 14oz can tomato puree
- 1 cup plain whole milk yogurt (I found a whole milk greek)
- 2 cups water
- 1 teaspoon garam masala (I found a bulk bag and jarred it myself)
- Basmati rice and warm naan
Of course you will need a large skillet (or cast iron dutch oven), a heat source, a stirring/serving utensil, and a bowl to eat from.
In your large skillet, heat the oil, season the lamb with salt and brown over high heat, stirring occasionally about 12 minutes; using a slotted spoon transfer to a plate.
In the same pan, add onions cook over medium heat until lightly browned, about 4 minutes.
Add the ginger, garlic, curry powder, cayenne, and bay leaves cook for 2 minutes (the spices smell really good here). Add the tomato, yogurt and water; bring to a boil, salt to taste.
Return the lamb and any juices to the pan. Cover and simmer over low until the lamb is tender, approx. 1 hour.
Stir in the garam masala; cook for 5 minutes.
Discard the Bay leaves, serve with rice and naan.