Recipe Thirteen - Pork Rogan Josh

This recipe, found on page 81, is actually for Lamb Rogan Josh. However, the idea of eating lamb kind of squicks me out so I used pork instead. I know that makes no sense whatsoever, but that's just one of my food quirks/prejudices and that's the way it is. Sheep bad, pig good!

I used a pork butt roast for this. It was a pretty big roast and we got it for $5. I put half of it into the freezer for another day, which makes this a pretty darn cheap meal.

As usual, I left out the chile because I just can't do spicy foods. I used my own stewed tomatoes that I made that day from fresh ones, and a combination of chicken and beef stock (again, made by yours truly) that I had in the freezer. I went with the mild curry paste I already had instead of buying a separate jar of Rogan Josh paste. The red lentils I found in the bulk bins at Whole Foods and they were ridiculously cheap, especially considering they were organic. I love the bulk bins there!

This was another very thin curry, so based on my previous experience with curry recipes in this book, I just did all the simmering with the pan uncovered. When Jamie says to stir it often so it won't stick, LISTEN TO HIM! Guess who had lentils stuck to the bottom of her pan? I did have to add a half cup water near the end of the cooking time because the sauce was getting a bit thick, but it didn't seem to affect it any.

I served this with plain Greek yogurt, a few sprinkles of cilantro leaves, and lemon wedges. This was another very tasty curry. The only problem I had with it was that it was extremely rich, and after a while it was too much to handle, even though I was still hungry. For that reason alone I will probably not make this one again.