(The nineteen amazing Honorable Mentions in our Braising Contest will each receive an Apartment Therapy T-Shirt. We are methodically and swiftly presenting them all to you with the winning photos and recipes. Another cold week here in NYC: braise on!)
We love our Indian food, so we were excited about this Rogan Josh. Raedia was quite serious about getting it right - toasting her spices and serving along mango lassi (!!).
She says: My braised dish was based on Rogan Josh, a Kashmir lamb curry. I tried to use as many whole spices as I could, toasting the cumin and coriander on the stove before grinding them. I really find that is a big improvement over pre-ground spices. I covered my boneless lamb cubes with the spice mixture early in the morning, and then braised it for about 2.5 hours in the evening, leaving the lid off at the end to let the sauce thicken. I served the Rogan Josh as part of an Indian menu along with Navrattan Korma, basmati rice and mango lassis. I think it was a hit, as it was the first to disappear!
Go to Cooking Light for the recipe.