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.

Posole Rojo

Tags

Food, Hominy, Mexican, Pork, Posole, Pozole, Recipes, Soup

4oz of Guajillo and Ancho, chili pods
Salt
Pepper
1 6lb 12oz Can of White Hominy, drained and rinsed
3lbs of Pork Shoulder, cut into 1-1.5″ pieces
8 Cloves of Garlic, 4 chopped and 4 whole
3 Bay Leaves
1 Tsp of Cumin
2 Tbsp of Oregano
2 Tblsp of Olive Oil

Garnishes:
0.5 of a Small Cabbage, thinly sliced
1 bunch of Cilantro, chopped
0.5 White Onion, chopped
2 Avocados, chopped
4 Limes, quartered
A bunch of red radishes, sliced thin

Mint Candy Cane, Sicilian Gelato

Tags

Candy Cane, Dessert, Food, Gelato, Icecream, Mint, Recipes, Sicilian Gelato

350ml of Heavy Whipping Cream
350ml of Whole Milk
0.5 Cups of Sugar
2 Tblsp of Corn Starch
Pinch of Salt
1 Vanilla Bean, split lengthways
1 Tblsp Peppermint Extract
8 Candy Canes, crushed into small pieces