Lamb Rojan Josh FTW
Oct. 25th, 2007 04:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabet_the_redSo, in my efforts to expand my cooking horizons, I made Lamb Rojan Josh for dinner last night. I used the (unquestionably authentic) women's weekly recipe, which turned out surprisingly well. The sauce was rich and yummy, the spice was hot, and it was exceedingly tasty. I made raita and naan and saffron rice to go with; all the meal really needed to finish it off was some kulfi, and maybe a beer.
The naan was really easy to make; the dough was nice and soft and easy to work, but not sticky, which helped. Sticky doughs are annoying. It sat in a corner and rose while I prepared the rest of dinner. Turns out the rising time for naan slots in nicely with the cooking time for the curry plus rice. My timing was a little off, due to never having done any of the above before. Next time I will:
a) make the raita in advance
b) put the rice on earlier, and remember to do the saffron first
c) heat the grill for the naan before turning it out for kneading and shaping
d) keep a better eye on the naan so it doesn't toast.
I am at a loss, though. Whilst the recipe involved onion and tomatoes (and cucumber in the raita), there wasn't much in the way of veges. I'm thinking perhaps trying a lamb saagwalla next, which at least has spinach in it. Or perhaps doing a vegtable korma as well? I would need to invite some people over, though, or eat it for the rest of the week - I don't think steve and I could eat two curries plus rice in a sitting :) Not fond of dhal, either. Hrm. This bears thinking about.
The naan was really easy to make; the dough was nice and soft and easy to work, but not sticky, which helped. Sticky doughs are annoying. It sat in a corner and rose while I prepared the rest of dinner. Turns out the rising time for naan slots in nicely with the cooking time for the curry plus rice. My timing was a little off, due to never having done any of the above before. Next time I will:
a) make the raita in advance
b) put the rice on earlier, and remember to do the saffron first
c) heat the grill for the naan before turning it out for kneading and shaping
d) keep a better eye on the naan so it doesn't toast.
I am at a loss, though. Whilst the recipe involved onion and tomatoes (and cucumber in the raita), there wasn't much in the way of veges. I'm thinking perhaps trying a lamb saagwalla next, which at least has spinach in it. Or perhaps doing a vegtable korma as well? I would need to invite some people over, though, or eat it for the rest of the week - I don't think steve and I could eat two curries plus rice in a sitting :) Not fond of dhal, either. Hrm. This bears thinking about.
