Weeknight Rogan Josh With Sweet Potato Home Fries

This luxurious, comforting dish is exactly what you’ll be craving on those cold winter nights
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
840
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
  • 2 scallions

For the lamb:

  • 1 Tablespoon extra-virgin olive oil
  • 1 medium sweet onion
  • 1 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
54g
82%
Sugar
15g
N/A
Saturated Fat
24g
100%
Cholesterol
124mg
41%
Protein
34g
68%
Carbs
57g
19%
Vitamin A
1669µg
100%
Vitamin B12
4µg
65%
Vitamin B6
0.9mg
44.6%
Vitamin C
13mg
21%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
15%
Vitamin K
33µg
41%
Calcium
158mg
16%
Fiber
10g
39%
Folate (food)
85µg
N/A
Folate equivalent (total)
66µg
17%
Iron
7mg
38%
Magnesium
129mg
32%
Monounsaturated
22g
N/A
Niacin (B3)
12mg
61%
Phosphorus
448mg
64%
Polyunsaturated
4g
N/A
Potassium
1458mg
42%
Riboflavin (B2)
0.6mg
32.9%
Sodium
1164mg
49%
Thiamin (B1)
0.4mg
28.6%
Zinc
7mg
47%

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