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Lamb Rogan Josh

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Indian cuisine may just be one of my favorites. All the spices and aromatics, the fluffy basmati rice and naan, omg. I crave it all the time, but it can be daunting to make at home with a limited spice cabinet. A few spices can go a long way so I suggest investing in them! I got this recipe from Krumpli.co.uk, check them out! A kitchen scale, if you have one, is super helpful for this recipe!

Ingredients

  • 14 oz/400 g Lamb
  • 3.25 fl oz/ 100ml Natural Yogurt (I used Greek Yogurt)
  • 30 g / 1 oz Ginger
  • 30 g / 1 oz Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 TSP Black Pepper Corns
  • 2 TBSP Cooking Oil
  • 150 g Onion, diced
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Cinnamon
  • 2 TSP Chili Powder
  • 1 TSP Ground Coriander
  • 1 TSP Ground Turmeric
  • 1/2 TSP Salt
  • 2 TBSP Tomato Puree

Let’s Get Cooking

Cut the lamb into small cubes and place into a bowl. Add in the yogurt, and allow the lamb to marinate for about 8 hours, maximum 24 hours.

A couple hours before the lamb is ready to cook, blitz together garlic + ginger + a little water to make a paste. Mix half of this paste, in with the lamb and yogurt and let it marinate.

When you are almost ready to cook, prep the onions, dicing them.

In a dry pan add cardamom pods + black peppercorns + cloves + star anise. Toast the spices on med-high heat for about 3-4 minutes

Once the spices are toasted, grind them in a mortar and pestle, or a coffee grinder

Using the same pan, reduce the heat and add cooking oil. Once the oil is warm add in the ground up spice mix and let cook for about 30 seconds.

Add in the onions + ground cumin + ground cinnamon + remaining garlic/ginger paste. Cook until golden brown, about 10-15 min

Add in the lamb and yogurt marinate along with chili powder + turmeric + ground coriander + salt. Cook for about 10 minutes, moving the lamb around the pan.

10 minutes in add the tomato puree and about 75 ml of water and stir

Reduce the heat to low and allow to simmer for about 25 minutes.

Serve with basmati rice and naan!

Made with Love,

Hannah

Stuffed Cabbage

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We are bringing it back to my Polish/Slovak roots this week with these two recipes. First this week is Stuffed Cabbage! This comes from my Grandpa Hanigosky, it’s hand written and I am only given amounts, so the technique of bringing it all together was up to me (& my moms childhood memories of making these) to bring it all together. The only way to eat these is with a big gob of mashed potatoes and some corn.

Ingredients

  • 3 lbs Ground Beef
  • 2 Eggs
  • 1 TBSP Lawreys Seasoning Salt
  • 1 TSP Garlic Powder
  • 1 TBSP Parsley
  • 1 Cup of Rice, boiled for 2 minutes
  • 1/4 Cup Sugar
  • 2 8oz Can Tomato Soup
  • 1 Large Cabbage/2 Small/Medium Cabbage

Let’s Get Cooking

First things first, we need to boil that cabbage, it’s gonna make your house smell a little but just get over that now. Get the water boiling and core out the hard stem so that the leaves can be pulled off, drop the cabbage in one at a time. Be sure to watch the cabbage during this, removing from water to remove the soft outer leaves. While making this I noticed I would be removing the cabbage from the water and putting it back in. You’re making sure that these leaves will be able to roll. You won’t end up using the smaller cabbage leaves so leave them attached to the main stem, keep them we will be using them later!

Grab out a large mixing bowl and place all ingredients in, besides the cabbage. Make sure to boil the rice for 2 minutes before adding. Mix the ingredients well.

Preheat the oven to 350F

Once everything is all mixed together, scoop out some of the meat mixture and form a log. Grab a cabbage leaf and place the meat log [gross I know] on the end, where the stem would have been. Roll the stem side over the meat log, then fold in the two sides and complete the roll. Continue until you use up all the meat mixture. If you have any left over leaves, chop them up so they can be placed over the rolls in the pan.

Grab a deep roasting pan with a lid. Place cabbage rolls in the pan, you’re going to have to stack them on top of each other. Place left over chopped leaves on top if you have any. Pour over the tomato sauce & cover.

Cook for about 30 minutes.

When serving make sure you get all the yummy gravy over top everything! I hope you enjoy some of my family’s traditional recipes!

Made with Love,

Hannah

Antoni’s Souvlaki Arahova

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Another recipe from Antoni’s cookbook, and I am not sorry about it at all. If I have one goal with this blog it is to convince everyone to buy this cookbook. It has so many good recipes and I am slowing using this quarantine to Julie/Julia my way through it. This is an easy weekday recipe and you get to feel a bit summery when you break out the grill.

Ingredients

  • 2 Medium Cucumbers, cut into 1/4 in cubes
  • Salt + Pepper
  • 1 1/4-1 1/2 lbs Chicken Breast, cut into 1 1/2in cubes
  • 1 Large Garlic Clove, chopped
  • 1 17.6oz Plain Greek Yogurt
  • 1/4 cup Fresh Lemon juice
  • 1/4 cup Chopped Dill
  • 1 Medium Shallot, thinly sliced
  • 3 TBSP Red Wine Vinegar
  • 1 Cup Crumbled Feta Cheese (4 oz)
  • 1 tsp Dried Oregano
  • 1 1/2 TBSP Extra Virgin Olive Oil
  • 4 Pita Breads
  • 8 oz Cherry Tomatoes, chopped
  • 1/4 Cup Fresh Mint Leaves

Let’s Get Cooking

Set colander over a plate. Add the chopped cucumbers + toss with 1/4 tsp salt. Let sit for 15 min

Mash and chop the garlic + 1/4 tsp salt into a paste. Put in a bowl and combine with yogurt + lemon + dill

Transfer about 1/2 of the yogurt mixture into another bowl. Add the chopped chicken and ensure that all of the chicken is covered. Cover and refrigerate for 45 min to 4 hours. I let it set for about an hour & it was perf!

While the chicken is in the fridge, squeeze the cucumbers, getting out the rest of the liquid. Stir in the cucumber into the left over yogurt mixture.

Once the chicken has marinated: heat the oven to 200F and warm the pitas on the oven racks. Pick out 12 skewers. ** If using wooden ones let them soak in water for 10 min***

Remove tzatziki from the fridge to allow it to get to room temperature. Place shallots in a bowl with red wine vinegar and salt. Let sit for 15 min then drain

In another bowl, mix together feta + oregano + olive oil

Skewer the chicken and season with salt + pepper

Heat the grill to medium-high. Grill the chicken, turning once about halfway through, about 8-10 minutes. Once complete, slide the chicken off the skewer.

Time to Plate

Start with a Pita + spread tzatziki + chicken + feta + tomatoes + pickled shallots + more tzatziki + chopped dill + mint

This is a great meal, super filling, and leaves you with easy to put together left overs. I hope you enjoy this recipe like I did. I know that I will be making it again!

Made with Love,

Hannah