Rogan Josh Tacos

What happens when you take two of your favourite cuisines and put them together? An explosion of awesomeness occurs!!

IMG_6237

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.

IMG_6240

IMG_6245

IMG_6243

IMG_6249

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.

IMG_6248

Rogan Josh

Serves: 4     Cook time: 1 hour 30 minutes     Total time: 2 hours

Ingredients

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

Tortillas

Directions

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.

Salsa Salad

Serves: 4     Total time: 10 minutes

Ingredients

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

Directions

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

Ingredients

1 Cup coconut milk yogurt or plain Greek yogurt

1/4 jalapeno, de-seeded and chopped finely

1 Tsp Cayenne

Salt and Pepper

Directions

1. Combine all ingredients in a bowl. Adjust for taste and serve. Keeps for a week in refrigerator.

 

Enjoy!

 

It's only fair to share...
Email this to someoneShare on Facebook0Share on Google+0Tweet about this on TwitterPin on Pinterest1Share on LinkedIn0Print this pageShare on Reddit0Share on StumbleUpon0Share on Tumblr0Share on Yummly0

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *