Friday, March 2, 2012
One thing Paleo has taught me is to love lamb. I was so excited to get some good quality meat this week at Whole Foods, picked up solely for the purpose of treating my British caveman to a proper Indian curry. After flipping through my cookbooks I finally landed on a recipe for Rogan Josh, which I have never attempted to make before.
This recipe does include yogurt (I used plain Greek), but it otherwise 100% Paleo-friendly. I had entertained the notion of making some cauliflower rice or another such starch alternative, but frankly this tasted just fine on its own. Eating it "straight up" really allowed me a chance to enjoy the many flavors of the sauce and the tender chunks of lamb. The toasted almond and cilantro add contrasting texture, flavor and made it a bit more photogenic!
I pulled the recipe from one of my favorite tomes: The Essential Asian Cookbook. I bought it at a used bookstore a few years back, and its proved its value since. It has recipes representing just about every region and cuisine of Asia, and every recipe I've made from it has been a hit.
Luckily another blogger is a fan of both the cookbook and the recipe, so I can share it thanks to a fellow Susan all the way in Australia. If you're a fan of Indian dishes, I can't recommend this one enough!