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.

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.

North Indian Style Spinach Chicken.

Tags

Chicken, Indian, Recipes, Spicy

8oz Cremini mushrooms – quartered.
1 Tblsp Lemon juice.
1½lb Chicken breast – cubed to 1″.
1lb Baby spinach.
3 Tblsp Canola oil.
1 Large onion – chopped.
1 Tblsp ginger – minced.
2 Tblsp Garlic – minced.
2 Tsp Ground coriander.
2 Tsp Cumin.
2 Tsp Salt.
1 Cup diced tomatoes.
½ Tsp Fenugreek seeds.
½ Tsp Turmeric.
½ Tsp Cayenne.

1. In a large pot, heat the oil. Add the fenugreek seeds and sizzle for a few seconds.

2. Stir in mushrooms and onions and cook stirring often, until lightly browned.

3. Add the ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pot and stir thoroughly. Add the chicken and cook until chicken is no longer pink on the outside.

4. Add the tomatoes and simmer covered for 8 minutes.

5. Stir in the spinach and lemon juice and simmer covered, until spinach is wilted – approximately 3 minutes.