Lamb Rogan Josh & Saffron Rice

Lamb Rogan Josh

Serves 4-6

Lamb Rogan Josh is a fragrant and flavorful Indian curry, featuring tender pieces of lamb simmered in a rich, aromatic sauce. This classic dish hails from the Kashmir region and is known for its deep red color and layered flavors, offering a delightful balance of heat and warmth. Perfect when served with saffron rice, Lamb Rogan Josh is a comforting and satisfying meal.

Ingredients:
2 (1 inch) chunks fresh ginger, peeled, coarsely chopped
8 cloves garlic, peeled
2 cups water
10 tablespoons vegetable oil
2 pounds boned lamb shoulder or leg, cut into 1-inch cubes
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
10 whole black peppercorn
1 stick cinnamon
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed, ground
2 teaspoons cumin seeds, ground
4 teaspoons red paprika
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt, to taste
3-4 tablespoons tomato paste
1⁄4 -1⁄2 teaspoon turmeric
6 tablespoons plain yogurt
1⁄2 teaspoon garam masala
1 dash fresh ground pepper, to taste
Cilantro leaves, for garnish

Instructions:
1. Add the ginger, garlic and 4 tablespoons of water into the container of an electric blender or food processor. Blend well into a smooth paste.
2. Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. On medium heat, add the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir until the bay leaves begin to take on color. This just takes a few seconds.
3. Add the onions, stir and fry for 5 minutes or until the onions turn a medium-brown color. Add the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt. Stir fry for another 30 seconds. Stir in the tomato paste.
4. Add the browned meat cubes and the meat juices. Cover partially and simmer over low heat until the lamb is very tender, about 1 hour. Stir in the garam masala and the yogurt, one tablespoon at a time; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro.

Saffron Rice Pilaf

Serves 4

Ingredients:
1 tablespoon oil
1⁄2 cup onions, sliced
1 teaspoon cardamom
1 small cinnamon stick
2 cloves (optional)
1 pinch turmeric
1⁄4 cup golden raisins
1⁄4 cup toasted cashews, chopped
8-10 strands saffron
1 1⁄2 cups basmati rice (or other long grain rice)
3 cups water
1 teaspoon salt

Instructions:
1. Add saffron to water to temper and start to release color.
2. In a large, wide saucepan, over medium-low heat add the oil and heat for about 1 minute. Add the onion, (you should hear the pan sizzle), and sauté, stirring until golden, about 3-5 minutes.
3. Add the cardamom, cinnamon stick, cloves, and turmeric. Cook for one minute. Stir in the rice and cook for 2 minutes. Add the saffron water, salt, and the raisins, and cashews. Turn the heat up to high. Bring to a boil for a couple of minutes, stirring frequently.
4. Cover the pot, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Do not remove the lid until at least 15 minutes has passed.
5. Remove from the heat and let stand, covered for 10 minutes.