Weeknight Rogan Josh With Sweet Potato Home Fries

This luxurious, comforting dish is exactly what you’ll be craving on those cold winter nights
Editor
Rogan Josh

David Humphreys

“Whenever I mention the Indian dish rogan josh to my friend Stacey, I accidentally call it Josh Rogan, and she says, “Who? What?” because she knows it’s called rogan josh. We finally realized I was reversing the names because of Seth Rogen—and then Stacey was confusing him with Josh Groban. And maybe there really is something in a name. “Rogan” means oil in Persian and “josh” means heat or passionate. Perhaps rogan josh is an aphrodisiac? I know it makes me feel good all over, and it’s so luxurious, it makes me want to marry myself.” — Melissa Joulwan, author of Well Fed Weeknights.

For more recipes from Melissa Joulwan, click here.

This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.

4
Servings
594
Calories Per Serving
Deliver Ingredients

Ingredients

For the sweet potato home fries:

  • 2  Pounds  sweet potatoes
  • 1  Tablespoon  extra-virgin olive oil
  • 1/2  Teaspoon  salt
  • 1/4  Teaspoon  ground cinnamon
  • scallions

For the lamb:

  • 1  Tablespoon  extra-virgin olive oil
  • medium sweet onion
  • clove garlic
  • 1  Tablespoon  paprika
  • 2  Teaspoons  ground cumin
  • 2  Teaspoons  ground coriander
  • 1  Teaspoon  chili powder
  • 1  Teaspoon  ground cinnamon
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  powdered ginger
  • 1/4  Teaspoon  ground cardamom
  • 1/4  Teaspoon  ground cloves
  • 1/8  Teaspoon  cayenne pepper
  • 1 1/2  Pound  ground lamb
  • 1  Tablespoon  tomato paste
  • 1/2  Cup  unsweetened coconut milk
  • 1/4  Cup  water

Directions

For the sweet potato home fries:

Wash and peel the sweet potatoes, then cut them into ½-inch cubes. Place the oil in a large nonstick skillet and warm it over medium-high heat for 3 minutes. Add the sweet potatoes and toss to coat them in oil. Sprinkle them with salt and cinnamon. Reduce the heat to low, cover the skillet, and cook without stirring for 5 minutes. Remove the lid, stir, cover again, and continue to cook until tender.

While the lamb cooks (see below), thinly slice the scallions, sprinkle them over the potatoes, toss, and let them continue to cook uncovered.

For the lamb:

Warm the oil in a large, nonstick skillet over medium-high heat for 2 minutes. Dice the onion, and add it to the pan with a pinch of salt. Cook, stirring occasionally, for 5 minutes, until soft. While the onion  cooks, peel and crush the garlic, and place it in a small bowl. Add the paprika, cumin, coriander, chili powder, cinnamon, salt, ginger, cardamom, cloves, and cayenne. Mix with a fork and set aside.

Crumble the lamb into the skillet with the onion and cook, breaking up the meat with a wooden spoon, until is just pink, about 3 minutes. Add the garlic-spice blend and stir to combine. Add the tomato paste and cook until it darkens, about 2 minutes. Add the coconut milk and water, stir to combine, reduce the heat to low, cover, and simmer for 5 minutes. Remove the lid from the lamb, stir, and cook uncovered for 3 minutes, until the sauce thickens. Serve together with the home fries in a shallow bowl.

Nutritional Facts

Total Fat
31g
44%
Sugar
13g
14%
Saturated Fat
13g
54%
Cholesterol
144mg
48%
Carbohydrate, by difference
29g
22%
Protein
51g
100%
Vitamin A, RAE
163µg
23%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
123mg
12%
Choline, total
3mg
1%
Fiber, total dietary
8g
32%
Folate, total
11µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
49mg
15%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
338mg
48%
Selenium, Se
11µg
20%
Sodium, Na
648mg
43%
Water
161g
6%
Zinc, Zn
5mg
63%

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