Another dinner swap...and a recipe

Last night I did a Dinner Swap for tonight.  I made the Cheesy Ground Beef Casserole and we had dinner with friends tonight. (Which was yummy by the way)  Dinner last night was yummy as well.  I'd tweak it a bit by adding more carrots and I left out the salt and pepper, but it does need the salt.  I boxed up our bonus dinners for later.  Tomorrow we will have our bonus oven fried chicken dinners.  Tonight should have been Turkish pilaf.  Miss M and I will have them for lunch tomorrow.

  Here is the recipe for Friday.  It comes from Indian:  a Collection of Over 100 Essential Recipes, Paragon Books, LTD, 2008.  

Lamb Rogan Josh
1 1/2 c. plain yogurt
1/2 t. asafetida, dissolved in 2 T. water
1 1/2 lb (700 g) boneless leg of lamb, trimmed and cut into 2" (5 cm) cubes
2 tomatoes, seeded
1 onion, chopped
2 T. ghee or vegetable oil
1 1/2 T garlic and ginger paste
2 T. tomato paste
2 bay leaves
1 T. ground coriander
1/4 t.-1 T. chili powder
1/2 t. ground turmeric
1 t. salt
1/2 t. garam masala
     Put the yogurt in a large bowl and stir the dissolved asafetida. Add the lamb and use your hands to rub in all the marinade, then set aside for 30 minutes.
     Meanwhile, put the tomatoes and onion in a food processor and process until blended.  Melt the ghee in a  flameproof casserole dish or large skillet with a tight fitting lid.  Add the garlic and ginger paste and stir until the aromas are released. Stir in the tomato mixture, tomato paste, bay leaves, coriander, chili powder and turmeric, reduce the heat to low, and simmer, stirring occasionally, for 5-8 minutes.
     Add the lamb and salt with any leftover marinade and stir for 2 minutes.  Cover, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.  The lamb should give off enouigh moisture to prevent it from catching on the bottom of the skillet, but if the sauce looks too dry, stir in a little water.
     Sprinkle with the garam masala, re-cover the skillet, and contiune simmering for 15-20 minutes, until the lamb is tender. Serve immediately. 
Serves 4.

I am going to use beef in this recipe, since it's what I have on hand.  There's a concert at school on Friday, but I'm home early and can get this made so we can eat right away and go to the concert.

Until tomorrow...