The ingredients below are double the original recipe. It served three adults, with no leftovers. If cooking for 1 or 2, simply halve the recipe.
Adapted from The Clothes Make the Girl.
2 tsp coconut oil or olive oil
2 lb lamb or beef, cut into 1-inch cubes
1 large onion, coarsely chopped
1 cup coconut milk (I used a full can)
1 cup water
fresh-ground black pepper
4 Tbsp organic Roganjosh spice blend
1 tsp garam masala
1 tsp cayenne pepper (optional; adjust to your desire level of spiciness)
- Sprinkle meat generously with salt and pepper.
- Heat oil in large saucepan or Dutch oven over medium-high heat. Add meat and brown well on all sides. Let the meat sit undisturbed for approximately 5 minutes before turning to ensure a nice brown crust.
- When the meat is browned, add the chopped onion and cook until softened.
- Add Roganjosh seasoning to the pan and stir until fragrant, about 30 seconds.
- Add coconut milk and water to the pan. Mix well, turn the heat to high and bring to a boil. Cover and reduce heat to a simmer. Let the meat braise in the coconut milk 1 - 2 hours; the longer you wait, the more tender the meat will be.
- When meat is tender, remove the lid and let the sauce thicken for 2 - 3 minutes before serving with saffron peas pulao.
NOTE: You can serve this with the vegetable of your choice: kale, spinach, broccoli, etc. You can also scale back and serve it with cauliflower "rice" seasoned with a little ghee, salt, and pepper. This recipe makes plenty of broth to go around.