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Lamb Rogan Josh

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!


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