Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes you may find taste really good!
My culinary world has expanded considerably since beginning my dinnerFeed blog last spring. Primarily because of the fascinating feedback and networking that transpires around certain recipes. If on-line feedback is a good barometer, whenever I post a recipe that defines, on some level, a particular culture, these are the recipes that most interest many readers.
Sid Sharma’s comments and links to Indian recipes and videos, for example, have been of particular interest to me. From the beginning of our culinary banter, I realized he had a thing or two to teach me about Indian cooking. He recently sent a Rogan Josh recipe that he found on-line “from an Indian guy who lives in London”.
Indian recipes, in general, are not known for the brevity of their ingredients. This recipe, however, comes together quickly, has maximum flavor and minimal fat.
Most of the ingredients are spices that can be purchased at most groceries and Asian markets. I am a big fan of coriander and prefer grinding whole seeds in a morter and pestle for maximum flavor, but it may be purchased ground.
Sid recommended I switch the lamb in the recipe to chicken or goat meat as he finds the lamb lends to much fat to the dish. I love lamb, but took his advise, especially since we’re trying to reduce our caloric intake after the holidays.
Many butchers can obtain goat meat if ordered a couple of days in advance. Sid advises to purchase thigh meat from the hind leg of the goat. If using lamb or goat instead of chicken, simmer the meat in the tomato sauce as it reduces.
I added peas and cilantro to the recipe, which was not in the ingredient list of this version of Rogan Josh. This is delicious served with steamed rice and flat bread.