This is one of my favorite Indian dishes that we make at home. As with most of my recipes, this makes a fairly large amount, but we generally put up excess sauces and stews with our canner. This recipe, as is, does require storing left-over starter sauce, but that can be frozen rather than canned, if you choose.
Equipment
- 7-Quart Crockpot
- Large Cast Iron Pot
- Rice Cooker or Pot
Ingredients
- 3 Pounds Cubed Lamb Roast or Cubed Goat or Lamb Leg
- 1 10-Ounce Jar Patak’s Vindaloo Spice Paste
- 3 10-Ounce Jars Patak’s Rogen Josh Paste
- 1 6-Ounce Can Tomato Paste
- 2 Large White Onions
- 1 Large Eggplant
- 1 10-Ounce Can Ro-Tel Tomatoes with Lime Juice and Cilantro
- 1-2 Tablespoons Shawarma Seasoning
- 6 Tablespoons Avocado Oil (Olive Oil as substitute)
- 1-2 Cups Basmati or White Rice
Process
1) Peel and cube eggplant into 1/2 to 3/4 inch cubes
2) Place in crockpot
3) Add in can of Rotel tomatoes and tomato paste
4) Dice Onions and set aside
5) Cube 3 pounds lamb or goat (1/2 lamb roast pictured)
6) Place cubed lamb or goat into bite-sized pieces (about 1 inch)
NOTE: If using goat, this is frequently cut by the butcher into 2-3 inch cubes from the leg. You can use this as-is, but you end up with larger pieces of meat in the dish.
7) Add 3 TBS avocado oil to the lamb or goat
8) Mix the lamb and oil so that all surfaces are thoroughly coated
9) Add 1-2 TBS Shawarma seasoning to lamb or goat
10) Blend the mix thoroughly so that all surfaces are coated
11) Put 3 TBS avocado oil to cast iron pot and set to high heat
12) When oil is smoking, add in the seasoned lamb to brown
13) Stir the lamb to ensure that all surfaces get even heat
14) Keep cooking and stirring until all surfaces are browned but DO NOT cook all the way through
15) When all surfaces are browned, add lamb to crockpot
16) Add diced onion to still hot cast iron pot
17) Cook down onion until it starts to caramelize, and be sure to stir thoroughly to get the remaining seasoning off the pot and onto the onion
18) Add onion to crockpot
19) In a large bowl, empty 1 jar of Vindaloo spice paste and 3 jars of Rogen Josh spice paste and mix thoroughly
NOTE: I do this blend because the Vindaloo paste by itself is smoking-hot. For a savory meal with a little bit of heat on the back-side, a 3-1 ratio has worked well for me and my family. If you like more heat, then going half-and-half Vindaloo and Rogen Josh will give you spicy. 3-1 Vindaloo to Rogen Josh will make it HOT. Strait Vindaloo will melt your face and remind you of the face-melting the day after.
20) Take 1/4 of this mix and add it to the crockpot
21) Spread the spice pace over the meat and onions in the crockpot
22) Set the crockpot on medium and let sit for 2 hours (DO NOT MIX)
23) After 2 hours, mix the entire contents of the crockpot and let cook on medium for another 4-6 hours — stir occasionally
24) Prepare a pot of basmati or white rice (we did sushi-rice because we wanted a stick-to-your-ribs meal)
25) Add rice to bowl and then a healthy portion of the lamb “Rogen-Loo”
26) ENJOY!
AFTER ACTION
If you have a canner of some kind, then I recommend you “re-can” the Patak’s Spice Paste mixes so that you have them for the next batch. We put them in our own jars, but we believe you can re-can them in their original jars.
Also, the remaining sauce can be put up in jars during the same process so that you have some for future use.
