Rogan Josh Inspired Lamb Stew
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
Serves: Serves 6-8
INGREDIENTS
3-4 tbsp cooking fat or oil (ghee preferred)
2kg (4.4lb) boneless lamb shoulder, netting removed
salt and pepper to taste
4 large onions, peeled and finely sliced
2 red cherry peppers, seeded and finely chopped
8 cloves of garlic, minced
2 tbsp fresh ginger, minced
3 tbsp paprika
1 tbsp ground coriander
1 tbsp garam masala
1 tsp cayenne pepper
1 tsp salt (I use Himalayan salt)
1 tsp ground cinnamon
½ tsp ground cumin
¼ tsp ground cardamom
⅛ tsp ground cloves
2-1/2 cup (360ml) water, divided
½ cup (115g | 4oz) plain Greek yogurt, plus more to serve
½ cup (15g | 0.4oz) chopped fresh cilantro, plus more to serve
INSTRUCTIONS
Preheat the oven to 375°F.
Remove the excess fat from the roast if necessary, then cut the meat into 2-1/2″ to 3″ cubes and sprinkle generously with salt and pepper.
Melt a tablespoon of the fat in a large heavy skillet set over high heat. Add the chunks of meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to and add more fat as needed. Remove the cooked pieces of meat to a 7 quart Dutch oven.
Once all the meat has been browned, lower the heat to medium, add a little more fat to the pan if necessary, then throw in the onion, ginger, garlic and cherry pepper and cook, stirring often, until the onion is softened, fragrant and starts to turn translucent, about 5 minutes. Add the spices, stir to coat and cook for about 1 minute to develop the flavors, then add a cup and a half of water and continue cooking for another minute until the water is practically evaporated; add this to the meat in the Dutch oven.
In a bowl or measuring cup, whisk together the plain yogurt and remaining cup of water and pour that also into the Dutch oven, followed by the chopped cilantro. Stir well, cover and cook in the oven for 1-1/2 hours. After that time, stir well, remove the lid and continue cooking for another 30 minutes, until the meat is fork tender and the sauce has thickened.
Garnish with a handful of chopped cilantro and serve over a bed of white rice, with a little bit more yogurt, if desired.
From thehealthyfoodie.com