Slow Cooked Rogan Josh Curry with Mint Yogurt and Spiced Quinoa
I found a little slice of heaven last week, a shop in Rozelle in Sydney’s inner west called About Life. It is amazing! It’s like a health food shop, meets organic/healthy supermarket with a cafe. How did I not know this place existed until now? I probably should have listened to my brother, and as it turned out, I was standing at the fridge section, overwhelmed by the choices, and could see a person off to my left, then I heard in a familiar voice say “hey, isn’t that your sister”. I had been standing right next to my brother for a few minutes, with neither of us knowing until his partner came around the corner and saw us both there, oblivious to each other.
I was majorly distracted by so many things, it wasn’t a cheap duck down to the shop. I went to get some dairy free probiotics, and ended up with heaps of groceries, delicious goats & sheeps cheeses and yoghurt, a dry body brush (I had only been thinking about getting one that morning, and there it was in the display – I took it as a sign 🙂 ) and an amazing cookbook. – Eat Drink Paleo check it out, and the blog, the recipes are awesome! All the recipes are gluten and cow’s dairy free, it’s just the ones with eggs I have to go past.
I hadn’t really paid much attention to the Paleo diet, thinking it more of another fad, it was just that I was flicking through the book at the checkout and realised I could have the majority of the food in the cookbook, and it all looked so delicious. Reading through it that night, I was quite impressed. I pretty much eat that way anyway, and it makes a lot of sense, all the foods you can have are ones that are easily digestible and not processed junk. Plus I liked the relaxed version talked about in this book that includes goat & sheep’s dairy, and alcohol 🙂
My other discovery is that I can have ghee. Very happy about that! I’ve had a couple of people say I can have ghee and I just thought they didn’t know what they were talking about, it’s clarified butter after all. But it turns out that the cooking process removes the lactose and the casein protein – cheering!
I hope you enjoy this recipe, It looks incredibly long, but, if you have a well stocked spice rack and herb garden, you’ll be set, since most of the ingredients are spices and herbs. And you have a few hours up your sleeve with the lamb slow cooks to get the quinoa and yoghurt done. Unless you like crazy hot, make sure to take out the chillies before serving. I used 8 dried chillies, and I found it pretty hot, but ok, but my husband ate the chillies and it nearly blew his head off, and he likes hot food.
Suitable for – Gluten, egg & Nut Free. Dairy free if you don’t add the yoghurt, I used goats yogurt which I can tolerate. Also suitable for Paleo diet (some people say ok to quinoa, others no, so if having paleo, it’s up to you. Also some have goats/sheep’s milk, others not).
Serves 4 – 6
¼ coconut oil (or oil of your choice)
3 bay leaves
2 tsp whole cloves
2 tbsp cardamom pods
1 stick cinnamon
1 tsp fennel seeds
6-8 dried chillies (I used 8 small ones, and it was quite hot, reduce to even 4 if you want it mild)
1kg red onions, peeled and sliced
½ tsp salt
1 tsp turmeric
3 tsp ground coriander
2 tbsp ginger, grated
4 garlic cloves, chopped
2 tomatoes, chopped
140g tomato paste
400ml coconut milk
2kg lamb shoulder (original recipe has bone in, I couldn’t get it, so mine was boneless and I had 2 x 1kg pieces)
½ cup coriander leaves, to serve
- Preheat your oven to 160C degrees (320F). If you have a stove proof oven casserole dish use that, or use a large saucepan and then transfer to an oven proof dish. Over a medium heat on the stovetop add the coconut oil and heat.
- Add the bay leaves, cinnamon stick, dried chillies, fennel seeds, cardamon pods and cloves to the oil and stir until fragrant. Add the onions and stir until reduced down and start to caramalise.
- Add the turmeric, ground coriander, salt, ginger & garlic and stir for 2 minutes. Add the tomato paste, chopped tomatoes & coconut milk and stir through.
- If your lamb has the bone in, pull the meat off the bone (the meat should be very tender and just fall off the bone) or if boneless, use two forks to pull the meat apart into chunks. The dried chillies are super hot, so remove them from the sauce if you don’t like crazy hot. Then stir the meat through the curry sauce. Sprinkle with fresh coriander leaves to serve.
1 cup plain yoghurt of choice (I used goats, sheeps is also good if lactose intolerant)
2 -3 tablespoons finely chopped fresh mint
salt and pepper to taste
Mix the ingredients together and season to taste and refrigerate for at least 30 minutes
Recipe is my own
2 cup white Quinoa seeds, thoroughly rinsed (this is a must or your quinoa will be bitter)
5 cups water or stock of choice (I just used water)
3 garlic cloves, finely chopped
2 teaspoon ground turmeric
2 teaspoon ground cumin
4 cardamon pods
2 whole clove
3 tablespoons ghee
- In a large saucepan over a medium heat, add the rinsed quinoa and the chopped garlic, and dry toast (no oil) for 1-2 mins. Add the water, turmeric, cumin, cardamon & cloves and bring to the boil while stirring through. Cover the saucepan, leaving a small gap for steam to escape and cook on a medium low heat for 15 minutes. Remove the cover and continue to cook while stirring until the liquid is removed.
- Fluff the cooked quinoa with a fork and then stir through the ghee until melted and quinoa is lightly coated. You can remove the cardamon pods and cloves before serving, or leave them in.
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