Monday
Lamb rogan josh (recipe in the comments)
Rice
Savory Indian cauliflower and peas
Jasmine tea
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As you may have noticed, M and I love Indian food and we cook a lot of it. That said, we make very little Indian that's not vegetarian. Well, we've been hanging onto a lamb rogan josh recipe for a while now and decided to give it a go. I should preface this by saying that we LOVE lamb rogan josh at our favorite Indian restaurants, so we were pretty excited. Well, following the actual recipe was a disaster - the meat didn't get tender enough and despite adding lots of extra liquid there was no sauce left after it was done simmering. Added to that, it cooks for two hours, which you have to plan for after you've been organized enough to make the spice rub and get it on the lamb the night before you cook. I don't have that kind of time.
We salvaged the dish by adding tomatoes (oddly missing from the original recipe, which had our spide-y sense going off, but we followed the directions anyway) and simmering for an additional hour. Luckily, I was home today and so the original two hours of cooking were done before M got home to assess the situation, leaving us more than an hour before dinner. Otherwise, pizza here we come.
In the end, this was a good dinner (especially the cauliflower and peas, also a new and MUCH more successful recipe), but not worth the effort. That said, we think we can salvage it by converting to a crock pot recipe. The crock pot is one of my favorite appliances and maybe it can breathe new life into this lamb. Our first stab at the crock pot version is what I've posted, so remember that we haven't tested it yet. It's just our first guess. Stay tuned and I'll let you know how it goes.
Prep Notes
Difficulty: Easy to make, ridiculously long to cook
Chopping: Lamb, garlic, cauliflower
Time: 20 minutes to prep + 10 minutes to start cooking (the next day) + 3 hours to simmer
Make ahead: I certainly hope so.
Reaction
J: "I have faith in my crock pot."
M: "Tomatoes can fix anything."
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Slow Cooker Lamb Rogan Josh – M & J (inspired by Cooking Light)
Serves 3
Spice rub:
1 ½ t ground cumin
1 ½ t ground coriander
1 t ground ginger
1 t chili powder
1 t ground cinnamon
½ t salt
½ t turmeric
¼ t saffron threads
¼ t ground cloves
1 ½ lbs. boneless leg of lamb, trimmed and cubed (½” cubes)
Cooking spray
1 cup beef broth
2 cans diced tomatoes, undrained
½ cup yogurt
½ cup cilantro, chopped
Combine all spice rub ingredients in a large zip top bag. Add lamb. Shake well to coat and refrigerate overnight. Spray ceramic insert to your crock pot. Combine broth and tomatoes in ceramic insert and refrigerate that as well. If you don’t have room in the refrigerator for the whole crock pot insert, store broth/tomato mixture in a smaller container.
The next morning, add lamb to the crock pot insert and insert it into your crock pot base. Turn it to low and cook for 6-8 hours. Turn off the heat and stir in the yogurt and cilantro.
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