The turning of the season has me all nostalgic. Here in South Africa, especially here in Jozi, autumn is in full swing and the hues of orange, brown and yellow is spilling on the side walks from the trees surrendering to the cooler weather.
For some, winter might be a bit depressing. We are instantly drawn to comforting meals and stews, thick knits and woolen blankets. Gas heaters are slowly but surely making their way back to the living rooms from the dusty cupboards where they have resided the last couple of months.
I for one, feel the change. I get all emotional and a little depressed when hubby has to go to work when it’s almost already pitch dark at six in the morning.
So when it comes to dinnertime, a satisfying Lamb Rogan Josh with Home made Naan Bread will surely kick all the depro feelings to the curb. I used lamb knuckles, which makes for a perfect curry or stew dish. All the usual spices gets used here and I love adding natural, thick yogurt to the sauce.
Did you know that Rogan Josh is originally a dish from Persian origin? The spices used in this dish are those typically used in Kashmiri cuisine and includes the use of cardamom, cloves, cinnamon, paprika, ginger and garlic.
As I would normally use coconut milk in my curries, this dish requires the use of plain yoghurt, which I am totally in love with these days, and gives it the perfect creamy gravy for my lamb. Also, this homemade naan bread recipe will change your life! I adapted it from one of my favorite blogs Half Baked Harvest – and this has been my go to naan bread recipe for ages.
So, it might seem like loads of work, but when your Rogan Josh sauce is ready to go, the stove top does most of the work. If you are not keen on making your own naan bread, this Lamb Rogan Josh goes pretty well with a bowl of fluffy rice or cauliflower mash if you like your meals low carb. And of course, the star in this story has to be the amazing meat. Stay warm!