DIANA: FULL SPEED AHEAD! . . . and ROGAN JOSH (Indian Lamb Curry)

Diana, 1972

A person with a good sense of humour enjoys telling funny stories.  Here’s one of Diana’s:   

On my last day of high school, about 5 girls got on bikes and headed off to the local pond.   I was last in line.

The girls were fast, but I picked up speed.    Suddenly, the girls ahead were getting off their bikes.   I struggled to locate the brakes.

The pond was getting awfully close.   Mud at the edge.   Sticky, sloppy mud.  I was going for a direct hit.  Everyone turned toward me.

I hit a bump .... it slowed me down;  then I glanced at the staring faces.  My bike hit the mud.  It fell.  I fell. 

But I missed the mud.  :)

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Indian Cuisine is one of Diana’s Favourites so, for her birthday dinner last night, I turned to one of my favourite cookbooks:

A Taste of India : by Mary S. Atwood

Mary Atwood’s MENU FOR DIANA’S BIRTHDAY DINNER

Rogan Josh (North Indian Lamb Curry)

  

Rice

Dhal (I made Atwood’s “Amti”:  one of my repeat recipes)

Fried Green Beans:  Spicy hot!

Onion Raita:  good but I prefer my Tomato-Cucumber Raita

Lemon Pickle:  Good with this dinner, but once is enough.

Phirni (Dessert):  This was very nice, but took too long.  Another time,

 I would substitute Vanilla Pudding and just decorate it with

 Pistachios, Toasted Almonds, and a sprinkling of Rosewater. 

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Mary Atwoods’ suggested dishes made for a wonderful dinner, but, for my Stand-Alone choice:

  

The ROGAN JOSH (Lamb Curry) :  prepare early

2 lbs boned leg of lamb

1 large onion:  one pound to 1 ¼ pounds

3 tbsp vegetable oil

3 cloves garlic

1 tbsp grated ginger root

3 large tomatoes

1 ½ tsps. salt

½ cup plain yogurt

½ cup water

Chopped cilantro, mint, or parsley for garnish

       

        Spices:

2 tbsp ground coriander

1 tbsp poppyseeds

1 tsp cumin

1 tsp turmeric

1 tsp paprika

¼ tsp ground cardamom

½ tsp cayenne

¼ tsp saffron

1/8 tsp ground cloves

1/8 tsp nutmeg

1/8 tsp mace

·        Slice the onion thinly and set aside.

·        Chop garlic finely and set aside on another dish.

·        Grate the ginger and add to the garlic.  Set aside.

·        Mix together all the spices in a small bowl and set aside.

·        Cut lamb into bite-size cubes.

·        Heat oil over high heat in a large frying pan.  Add onion and sauté until lightly browned.

·        Lower heat to minimum.  Add the garlic and ginger.  Then add all the spices and stir for 3 minutes.

·        Add lamb.  Raise heat to medium high and stir for 5 minutes.

·        Add yogurt, water, salt, and tomatoes.  Reduce heat, cover, and simmer for 20 minutes.

·        Turn off heat and reheat just before serving.

·        Sprinkle with chopped cilantro, parsley, or mint leaves.

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Whoever hides mistakes will never improve.

(Old Ukrainian Proverb)