ysabet_the_red (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ysabet_the_red) wrote2007-10-25 04:29 pm
ysabet_the_red) wrote2007-10-25 04:29 pm
Lamb Rojan Josh FTW
So, 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.
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I also break all known rules of Indian cooking and put all kinds of vegies in my meat curries: firstly lots of onions, and a large tin of tomatoes, but depending on what we have: potatoes, pumpkin, carrots, sweet potato, beans, mushrooms, capsicum, cauliflower, I think cabbage once. Broccoli doesn't work so well.
There's also lots of easy free-standing Indian-style vegetable recipes. I make a seedy potato recipe (which does require pre-boiling, or using cold leftover potatoes) which also works well on cauliflower, but you don't need to pre-cook, and there's a green bean recipe I really enjoyed I need to fish out again.
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(Oh, the onions do go in very first, but they are completely unrecognisable by the end. I guess I could even add more onion later if I wanted actual recognisable onion bits.)
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