Forums
- 203.8K All Forums
- 179.8K EggHead Forum
- 15.3K Forum List
- 452 EGGtoberfest
- 1.9K Forum Feedback
- 10K Off Topic
- 2.1K EGG Table Forum
- 1 Rules & Disclaimer
- 8.8K Cookbook
- 11 Valentines Day
- 89 Holiday Recipes
- 216 Appetizers
- 511 Baking
- 2.4K Beef
- 87 Desserts
- 159 Lamb
- 2.3K Pork
- 1.4K Poultry
- 30 Salads and Dressings
- 310 Sauces, Rubs, Marinades
- 537 Seafood
- 171 Sides
- 118 Soups, Stews, Chilis
- 35 Vegetarian
- 99 Vegetables
- 308 Health
- 289 Weight Loss Forum
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Want to see how the EGG is made? Click to Watch
Want to see how the EGG is made? Click to Watch
Lamb Rogan Josh
ilooklikeelvis
Posts: 25
in Lamb
My wife had two food requests for her birthday: something Indian, and apple pie. The pie was easy but Indian took some experimentation. I did a dry run of lamb rogan josh on the stove - it was good, but not great. So I decided to do another run, entirely on the grill.
I followed this recipe very loosely (I added onions, tumeric, went a little heavy on the Kashmiri chilli pepper and cloves).
I brought the my large BGE up to around 350 and started on the onions - in oil with a wallop of hing (which sort of adds a garlicky/oniony flavor to the oil):
After those softened up, I added the meat - which had been marinating for 2-3 hours in the fridge:
I let this cook for about 40 minutes, then added the spice mixture, and allowed that to thicken for about 20m more:
All finished - smelling great, cooked to about medium with the sauce thick but not clumpy. We served this over rice with an assortment of (store bought) Indian pickles/mango chutney and some homemade raita (the white stuff - similar to tatziki) and naan bread (out of picture unfortunately) and a New England IPA. Very tasty meal, and happy wife!
I followed this recipe very loosely (I added onions, tumeric, went a little heavy on the Kashmiri chilli pepper and cloves).
I brought the my large BGE up to around 350 and started on the onions - in oil with a wallop of hing (which sort of adds a garlicky/oniony flavor to the oil):
After those softened up, I added the meat - which had been marinating for 2-3 hours in the fridge:
I let this cook for about 40 minutes, then added the spice mixture, and allowed that to thicken for about 20m more:
All finished - smelling great, cooked to about medium with the sauce thick but not clumpy. We served this over rice with an assortment of (store bought) Indian pickles/mango chutney and some homemade raita (the white stuff - similar to tatziki) and naan bread (out of picture unfortunately) and a New England IPA. Very tasty meal, and happy wife!
Comments
Good work.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA
XL, Medium, Minimax, Mini, Blackstone, WSM
This forum is great for that! IMHO
Lrg 2008
mini 2009
XL 2021
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
"I've made a note never to piss you two off." - Stike
Ruining the forum, one post at a time.
Living large in the 919
Very nicely done.