What happens when you take two of your favourite cuisines and put them together? An explosion of awesomeness occurs!!
Taking two completely different things and putting them together has been around for ages, so I though I would jump on board and combine an Kashmiri lamb curry with gluten free tortillas, a salsa-like salad and top it with spicy coconut yoghurt. A match made in heaven.
The slow cooked lamb curry carries a depth of flavour. It was sweet, spicy, hot and savoury. Combined with the fresh crunchy salad and soft doughy tortillas it was the perfect meal for a summer evening.
In place of Kashmiri chillies I added jalapeño peppers, this gave it heat and used a common Mexican ingredient. Rogan Josh is not an overly spicy dish and any heat is mellowed out by the yogurt. I used plain coconut milk yogurt, however if you can eat regular yogurt I recommend a plain unsweetened greek yogurt.
This beautiful reddish curry is great as a taco filler, or as a curry served with rice. Naan or roti would also act as the perfect sponge to soak up the lovely gravy that the lamb cooks in.
Serves: 4 Cook time: 1 hour 30 minutes Total time: 2 hours
2 Pounds lamb shoulder, cut into large cubes and most fat trimmed
2 Medium sized yellow onion, chopped roughly
6-8 Cloves garlic
3 Bay leaves, fresh or dried
4 Green cardamon pods or 1 Tbsp ground cardamon
1 Stick of cinnamon or 2 Tsp ground cinnamon
3 Whole cloves or 1/2 Tsp ground cloves
Thumb sized piece of ginger, grated or 1/2 Tsp ground ginger
1 Tsp coriander
2 Tsp cumin
3 Tbsp Paprika
1 Tbsp cayenne pepper
2 Jalapeños, de-seeded and chopped roughly
2 Tbsp tomato paste
1 Tbsp coconut oil or vegetable oil
1/2 Cup plain coconut milk yogurt, or regular Greek yogurt
Salt and Pepper, to taste
1. In a food processor or a blender mix the onions, garlic and ginger together.
2. In a medium sized skillet heat up coconut oil on high and add in lamb. Brown all sides of lamb before turning heat down to low-medium.
3. Add in all your spices and the onion garlic mix to the lamb and stir to combine. Allow to simmer for 5 minutes.
4. Add in jalapeños and tomato paste, stir then cover.
5. Turn heat to low and simmer for one and a half hours. Check it at intervals and give it a stir.
6. Once it has been cooking for an hour and a half check to see if lamb is tender and falls apart. If it is still tough cook for another 15 minutes to half an hour.
7. Add in the yogurt and stir to combine completely.
8. Serve immediately with warm tortillas or other side dish. Will keep in refrigerator for 3 days.
Serves: 4 Total time: 10 minutes
1/2 Red onion, sliced thinly
1 Avocado, cut into small cubes
1/2 cucumber, cut into small cubes
1 Field tomato, cut into small cubes
1 Jalapeno, de-seeded and chopped finely
1/2 Lemon, squeezed
2 Tbsp olive oil
Salt and Pepper
1. Combine all ingredients in a bowl and toss to combine. Will keep in refrigerator for 5 days.
Spicy Coconut Milk Yogurt
Makes: 1 Cup Total time: 5 minutes
1 Cup coconut milk yogurt or plain Greek yogurt
1/4 jalapeno, de-seeded and chopped finely
1 Tsp Cayenne
Salt and Pepper
1. Combine all ingredients in a bowl. Adjust for taste and serve. Keeps for a week in refrigerator.