MILKHOUSE

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Filtering by Category: Lamb Shoulder Roast

Rogan Josh

Winter on the farm means lots of warm, hearty meals. A twist on the traditional dish this recipe uses cubed lamb, lots of spice and coconut milk for added creaminess. 

 

1/2 teaspoon each ground cardamom & ground cloves

3/4 teaspoon powdered ginger

2 tablespoons sweet paprika

2 teaspoons each chili powder, ground cinnamon & salt

4 teaspoons each ground cumin & ground coriander

1/2 tablespoon ground cayenne pepper

2 pounds lamb (stew meat, shoulder, or leg), cut into 1-inch cubes

1 tablespoon olive oil

2 medium onions, chopped

1 cup coconut milk (or plain yogurt)

1 1/4 cups water or (chicken stock)

 

In a small bowl mix spices together. Sprinkle the meat generously with salt and pepper, tossing with your hands to coat.

In a large skillet heat the oil and brown lamb on all sides. Add onions and cook until softened. Add spice mix and stir until fragrant, about 30 seconds.

Pour the coconut milk and water into the pot. Mix well, turn the heat to high, and bring to a boil. Cover and reduce heat to a simmer, allowing the meat to braise in the coconut milk for 1-2 hours. Alternatively cook in a slow cooker on low for 7 hours.

Moroccan Lamb Tagine

Our friends Henry & Lynda served up this delicious tagine one Easter. From Canadian Living's Cooking Lessons.

 

3 lb boneless lamb shoulder (or 3 lb lamb stew)

2 tsp ground cumin

1 1/2 tsp cinnamon

1 tsp each salt and ground ginger

1/2 tsp each tumeric and pepper

2 cups chicken broth

1 tsp saffron threads

1/4 cup slivered almonds

3 tbsp vegetable oil

2 onions, chopped

3 cloves garlic, minced

4 carrots, diagonally sliced

1 cup sliced dried apricots

1/2 cup golden raisins

1 tbsp liquid honey

1 tbsp chopped fresh mint

 

If using lamb shoulder, trim fat and cut into 1 1/2" cubes. In large bowl combine cumin, cinnamon, salt, ginger, tumeric, and pepper. Remove 1 tbsp spice mixture and set aside. Add lamb to bowl and toss to coat. Set aside. 

In saucepan, heat broth until hot. Add saffron; steep 10 minutes. 

Meanwhile, in shallow Dutch oven, toast almonds over medium heat until fragrant and golden, about 2 minutes. Remove from pan and set aside. 

Add 1 tbsp of the oil to Dutch oven; heat over medium-high heat. Brown lamb, in batches and adding up to 1 tbsp more oil as necessary. Transfer to plate. Drain off any fat. 

Add remaining oil to pan; cook onions, garlic and reserved spice mixture over medium heat, stirring occasionally, until garlic is golden, about 5 minutes. 

Return lamb and any juices to pan. Add broth mixture and bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, until lamb is just tender, about 1 hour. 

Add carrots, apricots, raisins and honey; cover and simmer, stirring occasionally, until carrots are tender, about 30 minutes. 

Uncover and boil over medium heat until as thick as gravy, about 5 minutes. Sprinkle with almonds and mint. 

 

Makes 8 servings.