This is exactly the sort of food I love to make and eat. I picked up a pound of lamb meat at the Capital City Farmers Market from a local rancher and am so glad I prepared it this way.
The spice blend is complex, but once you have it mixed up, you can keep it on hand for a year. If you can help it, make Rogan Josh, let it cool a bit, cover it and put it in the fridge until the next day. Reheat it then over the stove with a bit of extra water if needed and then serve. The extra time brings the flavors together gorgeously and allows you to plan ahead when you have a long weekend like this one for meals in busier times. Enjoy!
Rogan Josh on Cauliflower Rice
Adapted from Melissa Joulwan at The Clothes Make The Girl
1 tsp coconut oil or olive oil
1 lb. lamb or beef, cut into 1-inch cubes
1/2 large onion, coarsely chopped
1/2 cup coconut milk (or full fat plain yogurt)
1/2 cup water
salt & pepper
3 Tbs homemade Rogan Josh seasoning (see below)
1 tsp coconut oil
1 head cauliflower, stem removed and cut into florets
1/2 tsp salt
1/4 cup fresh parsley, chopped
2 tsp lemon juice
1 tsp cardamom
1 tsp cloves
3/4 tsp ginger powder
4 Tbs paprika
1 Tbs + 1 tsp chili powder
1 Tbs + 1 tsp cinnamon
2 Tbs + 2 tsp cumin
2 Tbs + 2 tsp coriander
1 Tbs + 1 tsp salt
cayenne: 1 tsp for very mild, 2 tsp for medium, 1 Tbs for hot-ish
for the seasoning: First things first. Mix up the spice blend, take out just 3 Tbs and set aside. The rest can be stored in a glass jar with a lid for the next time you make Rogan Josh. Also just a wonderful spice blend to have on hand for a big impact on beef, chicken, spinach, carrots, etc.
for the lamb: Sprinkle meat generously with salt & pepper. Toss to coat. Heat oil in a skillet over medium-high heat. Add meat and brown well on all sides. (Here’s a tip from Melissa: respect the contact. Put the meat in there and let it be for at least 5 minutes so it gets a nice brown crust – resist the temptation to stir it around. Give it some private time and it will reward you for your generosity.)
When the meat is brown, add the chopped onion and cook until the onions are soft and translucent, about 8 minutes. Add the rogan josh seasoning to the pan and stir until fragrant, about 30 seconds.
Add the coconut milk and water to the skillet. Mix well, turn the heat to high, and bring to a boil. Cover and reduce heat to a simmer. Let the meat braise in the coconut milk for 1-2 hours. When time’s up, remove the lid and let the sauce thicken a bit… maybe 2 minutes or so.
for the cauliflower rice: About 15 minutes before the lamb is done, prepare the cauliflower. Heat the tsp of oil in a large skillet or wok over medium high heat. In a food processor, put half the cauliflower florets. Use the pulse button to chop up the cauliflower to rice sized pieces. This should be about 15 pulses. Don’t over do it or you’ll get mush. Dump the cauliflower into the heated pan and repeat the steps with the second half of the cauliflower florets. Once it’s all in the pan, add the salt, and stir frequently until the cauliflower is soft and has given off some liquid, about 8-10 minutes. Remove from heat and stir in parsley and lemon juice. Toss well and serve with the prepared lamb on top!
This is so much better the next day and the day after that. Make sure you have leftovers!