Weeknight Rogan Josh With Sweet Potato Home Fries

Weeknight Rogan Josh With Sweet Potato Home Fries
4.3 from 3 ratings
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“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.
Servings
4
servings
Ingredients
  • 2 pound sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 scallions
  • 1 tablespoon extra-virgin olive oil
  • 1 medium sweet onion
  • 1 clove garlic
  • 1 tablespoon paprika
  • 2 teaspoon ground cumin
  • 2 teaspoon 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
  1. 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.
  2. While the lamb cooks (see below), thinly slice the scallions, sprinkle them over the potatoes, toss, and let them continue to cook uncovered.
  3. 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.
  4. 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.
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