Lamb Rogan Josh

Tags

Curry, Food, Indian, Lamb, Recipes, Rogan Josh

1/4 Cup Oil
2.5lbs Lamb Shoulder, cut into 1″ pieces
Kosher Salt
2 Large Onions, thinly sliced
2 Tblsp Ginger, minced
2 Garlic Cloves, minced
1.5 Tblsp Madras Curry Powder
1 Tsp Turmeric
1/2 Tsp Cayenne Pepper
2 Bay Leaves
14oz tomato puree
1 Cup Plain Greek Yogurt
2 Cups Water
1 Tsp Garam Masala
Basmati rice, Cilantro leaves and naan, for serving

1. In a large dutch oven or heavy bottomed pot, heat the oil over a high heat.
2. Season the lamb with salt and cook, turning once, until the lamb is browned – approximately 12 minutes.
3. Transfer the lamb with a slotted spoon to a plate.
4. Add the onions to the pot and cook over moderate heat until lightly browned.
5. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
6. Add the tomato, yogurt and water, season with salt, then mix thoroughly and bring to a boil.
7. Return the lamb and any juices to the pot. Cover partially and simmer over a low heat for approximately 1 hour, until the lamb is very tender.
8. Stir in the garam masala and cook for 5 minutes.
9. Discard the bay leaves.

Serve with rice and naan and garnish with cilantro.

Coconut Curry Chicken

Tags

Chicken, Coconut, Curry, Food, Recipes

• 2 lbs Chicken Breasts, cut into 1/2″ pieces
• Pinch of Salt and Pepper
• 1.5 Tblsp Coconut Oil
• 2 Tblsp Curry Powder
• 1/2 Medium Onion, thinly sliced
• 2 Cloves Garlic, crushed
• 14oz Coconut Milk
• 14.5oz Diced Tomatoes (drained for thicker curry)
• 8oz Tomato Sauce
• 3 Tblsp Sugar or alternative sweetener

Chicken Vindaloo

Tags

Chicken, Curry, Goa, Indian, Recipes, Spicy

3lb Chicken breasts – quartered.
Salt and pepper to season.
2 Tblsp Ghee (Substitute with butter).
3 Garlic cloves – peeled and minced.
2 Cups Yellow onions – finely chopped.
2 Tblsp Ginger powder.
2 Tsp Cumin powder.
2 Tsp Yellow mustard seeds – ground.
1 Tsp Ground cinnamon.
½ Tsp Ground cloves.
1 Tblsp Turmeric.
1½ Tsp Cayenne pepper.
1 Tblsp Paprika.
2 Tsp Lemon juice.
2 Tblsp Distilled white vinegar.
1 Tsp Brown sugar.
2 Tsp Salt.
2 Cups Water.
2 Tblsp Tamarind paste.