Rogan Josh Hot Plate (Whole 30)

The older I get the more I like to cook with big flavors.  I never cooked with spices like cumin and cayenne when I was younger because I just didn’t like the taste of them. Now they are in most of the recipes I cook.   I would like to contribute this culinary growth to having developed a more refined palate at 48 than I had at 30 but I don’t think that is the explanation, at least not all of it.

I have been aware for quite sometime I am slowly loosing my sense of smell. I have no idea why except that it may be genetic because my dad started loosing  his sense of smell about the same age as I did and his sense of smell was gone by the time he was my age now.  It is very scary to be loosing my sense of smell because smell is such a big part of the sense of taste.  I can’t imagine not being able to taste the food I so love to cook.  My dad,  however, says that he hasn’t lost his sense of taste along with his sense of smell.  Here is to hoping that I don’t either.

This recipe has big flavor.  Rogan Josh is traditionally made with lamb.  I made mine with ground beef in order to make mine cheaper and  ground beef is easier to find than lamb in many places  I know it looks like a lot of spices for 8 ounces of meat but it really is the amount you need.

Rogan Josh Hot Plate

adapted from the Well Fed cookbook

1 1/2 tsp paprika

1/2 tsp cayenne pepper

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/8 tsp ground cardamom, optional

1/8 ground cloves

1/2 lb ground beef

salt and pepper, to taste

3/4 tsp olive oil

1/2 cup onion, diced

1/4 cup coconut milk

1/4 cup plus 1 TBS water

Heat a frying pan over medium heat, add oil.  When hot saute the onions until they are translucent.  Add the ground beef and cook until no longer pink; drain the any fat.   Add the spices and stir to coat the ground beef.  Add the coconut milk and water.  Cook for 5 -7 minutes or until the sauce is thickened and it is heated through.

 

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