Lamb Roghan josh & Bacon Lentils
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Author: Terry Status: published Published: Dec 04,2008 license cc-by-nc-nd tags: recipe, lamb, onion, yogurt, saffron, ginger, salt, pepper, cream, carrot, lentils, nutmeg, bacon, water, celery, chicken stock, cloves, Emeril Lagasse, chili flakes, bay leaves, coriander seeds, ghee, cardamom,
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Share on TwitterThe lamb recipe I got from a recipe web site, I forget which one. The lentil recipe is courtesy of Emeril Lagasse and Food Network.
Lamb Roghan josh
1 tbs coriander seeds
1/2 to 1 1/2 tsp chili flakes (depending on desired hotness)
2 lb boneless lamb cut into 1-inch cubes
1/2 tsp grated ginger
4 tbs ghee or unsalted butter
4 whole cloves
3/4 cup plain yougurt
1/2 tsp nutmeg
1/2 tsp ground cardamom
1 cup water
3 tsp garam masala
1/2 cup cream
1/4 tsp powdered saffron
2 tbs toasted almonds (optional)
In a dry pan, toast the coriander seeds until aromatic. Add the chili flakes and cook very briefly, then let cool a bit before grinding to a fine powder.
Season the lamb with ginger. Brown in a pan with the ghee or butter and the cloves. Once browned add the ground coriander and chili flakes along with the yogurt, nutmeg and cardamom. Cook over medium heat for 8 minutes, stirring occasionally.
Add the water, cover and simmer for about 50 minutes or until the meat is very tender. Uncover halway through cooking to reduce the sauce if a drier curry is preferred.
After 50 minutes, add the garam masala. Stir in the saffron into the cream and add to the pan. Cook gently, stirring, for 3-4 minutes.
Serve over rice and garnish with the toasted almonds, if desired.
Bacon Lentils
1/4 lb bacon, diced
1/4 cup small diced celery
1/4 cup small diced onion
1/4 cup small diced carrot
17.5 oz green lentils
2 bay leaves
4 cups chicken stock
Salt and freshly ground black pepper to taste
Place the bacon in a saute pan over medium-high heat and saute until the bacon is crisp. Add the celery, onions and carrots. Cook until the vegetables are translucent, about 5 minutes. Add the lentils and the bay leaves and cook for 1 minute. Add the chicken stock and bring to a boil. Lower the heat to a simmer, cover, and cook for 20 to 30 minutes, until the lentils are tender. Season with salt and pepper.
Both of these were great, but not exactly health food. I used 1 tsp of chili flakes, but could have doubled that amount. I also used butter instead of ghee and used low sodium chicken broth instead of chicken stock.
I served the lamb over Jasmine rice.
