I’ve always had a special place in my heart for Indian food. I used to trek all over the Bay Area just to taste a great masala dosa or special thali. Although I still love the complex and intense flavors of Indian food, it’s hard for me to resist the grains and legumes when I see them on the menu. Now that I’m comfortably settled on the Paleo bandwagon, my Indian eats have been few and far between. That’s why I was so excited to find Melissa Joulwan’s recipe for Paleo Rogan Josh. Rogan Josh is a spicy and aromatic lamb stew that would be uber hard to make if it weren’t for the magic of Penzeys Rogan Josh seasoning. I whipped some up this morning, with some minor tweaks, and it was super easy and delicious.
Here’s what I assembled:
- 2 tablespoons coconut oil
- 1 pound of lamb stew meat, cut into 1.5 inch chunks
- Kosher salt
- Freshly ground black pepper
- 2 large carrots, coarsely chopped
- 2 small onions, coarsely chopped
- 4 ounces of mushrooms, quartered
- 7 cloves of garlic, minced
- 2 tablespoons Penzeys Rogan Josh seasoning
- ½ cup full-fat coconut milk
- ½ cup water
Here’s how I made it:
I assembled and chopped my ingredients and preheated my oven to 300 F.
I don’t know about you, but despite what the label says, this doesn’t look like ground lamb to me…
I heated the coconut oil in a Dutch oven over medium high heat and tossed the lamb with salt and pepper. Once the pot was hot, I seared my lamb chunks in a single layer for about 4 minutes undisturbed on each side.
I removed the browned lamb to a separate plate and added the carrots and onions to the empty pot. When the onions were translucent…
…I threw in the mushrooms along with a dash of salt and pepper.
After the liquid had cooked off, I tossed in the garlic and stirred everything around until fragrant (around 30 seconds). Next, I added lamb back in along with the Rogan Josh seasoning, making sure it was well distributed.
Then, I poured in the coconut milk and water.
The liquid level was about ¾ the way up the meat and veggies. I covered my pot and stuck it in my oven for until the meat was nice and tender (about 1.5 to 2 hours). (I like to braise my stews in the oven ‘cause the temperature is constant, the flavors get concentrated, and you don’t have to babysit it).
Wow! This dish is awesome! Next time, I’m gonna double the amount of meat because the pot only yielded about three servings. Also, the spice blend packs some heat, so back off on the seasoning if you can’t take it.
Thanks for the great recipe, Melicious!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).2