Rogan Josh

[Guest guest]

For all you current and would-be Rogan Josh lovers, here's how I made it

this time. (One key note: I used Penzey's Rogan Josh spice mix; I'll

include their ingredient list at the end of this email along with an

alternate spice list. Next time around I plan to try rolling my own,

though Penzeys' was excellent.)

First, I browned 4# of lamb stew cubes in lard. I know, browning isn't

exactly what Mr. Healthy would do, but I haven't figured out how to get

enough flavor without the browning step when making stews and soups.

I did the lamb in stages in a cast iron pan, transferring each batch to a

stew crock with a slotted spoon as it was finished.

Then I sauteed a couple medium diced onions in the remaining lard. After

they started getting translucent, I added a small scoop of salt (maybe a

couple teaspoons) and 8T of Penzeys' Rogan Josh mix. I mixed everything

together and cooked it for a few minutes, then I added a few bay leaves and

about a cup and a half of concentrated beef stock (I didn't have any lamb

stock on hand) and a couple tomatoes I'd run through a food processor after

removing the seeds. I gently simmered the mixture for about ten minutes

and then dumped it over the lamb in the crock, whereupon I cooked it all as

gently as possible for an hour or so.

As I serve each bowl of stew (and this way it comes out more like a stew

than like meat with a thick sauce, since I omitted the boiling-down step) I

mix in some strained, thickened yoghurt so that the yoghurt stays

raw. It's _heaven_.

Penzeys' mix lists the following ingredients: paprika, garlic, ginger,

cumin, coriander, black pepper, cayenne pepper, Korintje cassia cinnamon,

cardamom, cloves and saffron. I've come across somewhat more elaborate

recipes which also include turmeric (a close relative of ginger), crushed

poppy seeds, and ground nutmeg, and I do plan to try some of that next time.

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