Easy Lamb & Yoghurt Curry

It turns out that mine and Meg’s respective trips to India spanned many years. I too once travelled there 16 years ago on a gap year, with my passport and a backpack, en route to Australia. I travelled by chicken bus express one way from Mumbai to Goa via Panaji and returned on an ailing catamaran northwards in the Arabian Sea.

It later transpired that I had been in the same place, at the same time, as my now husband as he travelled solo on an Enfield Bullet dodging sacred cows along his way.

Our zen family all love India.

We’re wrapping up our month of recipes from all over India: the Eggplant Satay from the Gujarati Region on the North West Coast; our Mushroom Methi Saag which has many regional variations, with a simple meat curry which takes its name from the deep red – Rogan – of the Kashmiri chili. Just as Meg started out the month in her post “India” diving into the colorful complexity of this beautiful and captivating subcontinent, we finish with the deep, rich flavors and hues of this lamb and yogurt dish.

Rogan Josh preparation begins with a simple yoghurt and spice marinade which is cooked with tomato, onion and other spices. It’s a rich stew and the lamb will fall off the bone.

Prep Time 15 minutes     Cooking Time 8-10 hours LOW 4-5 hours HIGH Servings 4

Ingredients

1 cup plain yoghurt
1/2 tsp salt
2 tbsp curry powder
1 tbsp minced ginger
1 tbsp minced garlic
2 large/4 small lamb shanks
1 tbsp grapeseed oil
1 cup / 1 medium onion, chopped
3 tbsp tomato paste
1 tsp kashmiri chili powder or 1 tbsp paprika
2 tbsp garam masala
1 1/2 cups water

In a mixing bowl combine the yogurt, salt, curry powder, ginger, garlic and mix well. Add the lamb and stir to ensure it is coated with the yogurt mixture. Cover and refrigerate for a few hours or overnight. (I did so in my slow cooker insert overnight)

In a saute pan heat the grapeseed oil, add the chopped onions and the garam masala powder and sauté gently for 2 minutes.

Stir in the tomato paste and water.

Add this onion and tomato mixture to the marinated lamb shanks in your slow cooker and stir. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

Serve the lamb and spoon over the sauce, serve with steamed rice, traditional Indian breads (chapatis or naan) or a pea and potato side dish.

Zen Toolkit

Make a delicious soup with any cooked sauce leftovers by reheating with 2 cans of garbanzo beans, 3 cups of chopped spinach and 2 cups water.

Zen Moment

“Wherever you go, go with all your heart.”