Oh YES. Time to catch up on the food aspect of this blog. I am now 3 behind in recipe/proof posts. Yes, I know. I suck. Whatever. Let’s talk lamb…
I had originally planned to to a lamb korma. I ended up going with a much hotter rogan josh. I used this recipe as a base (thanks to GogoBoots for the heads up to this very awesome blog), though I made some changes. I added juice from two limes at the deglazing stage and used yummy greek yogurt (which is one of the reasons I added lime juice – greek yog is so freaking thick). I used a whole tin of peeled san marzanos and changed the spice ratios quite a bit.
Unlike baking (where precision is mandatory if you want edible results), I generally don’t pay much attention to amounts when I am cooking. I focus on end results like taste and appearance – especially when it comes to seasoning and spices and making curries. It is surprising how much MORE you can use in cooking as opposed to baking. Ginger being a good example. I will grate as much ginger as I have on hand when cooking with it. But baking? A little goes a loooong way, as I learned in the ginger pear lattice pie episode.
But I digress. Back to the lamb. I have made many curries, but this is the first time that I used lamb AND the first time that I had to butcher my own leg. Note the above picture, which is NOT mine, but pretty accurately represents the state in which my lamb was at purchase. So, yeah, awesome, I must say. Now I am entertaining fantasies about working the butcher counter of EF and learning the trade. Because it is pretty fucking clear that I need some edumacations on the process of cutting up animals. Anyhow, I think I did a fairly decent job, all things considered. And have now added a proper knife to my xmas wish list.
Here is the searing portion of the process:
And the curry-ing portion. Note that I simmered, lid on, for over an hour, as the lamb was very sinewy and, well, leg-y:
And, the end results:
…which very quickly looked like this: