Rogan Ghosh & Rotis

Last night I wanted to do something a little different for Sunday dinner, but I still wanted it to be warm and hearty. The temperatures on the weekend had dipped below -30°C (-22°F), which calls for solid comfort food in my opinion. On Saturday afternoon I delved into my new Christmas-gift-card acquisition, The Complete Indian Instant Pot Cookbook: 130 Traditional & Modern Recipes (Chandra Ram, 2018) and picked rogan ghosh, aka lamb stew (page 2019) and rotis from the plethora of recipes that I wanted to try. It was the first time I ever attempted to cook an Indian dish from scratch, although I’ve used pre-packaged sauces and curry pastes many times.

It’s a good thing that I started prepping on Saturday, because I had a really hard time finding some of the ingredients! I discovered quickly that most chain supermarkets around here don’t carry lamb shoulder, and as it turns out some of the more specialty stores like the Mid-East Food Centre, where I’ve had great luck in the past, had been shorted on their order that week. I hit at least six stores before I ended up at George’s Meat Shop, which luckily had the lamb in stock. Neither they nor any of the other places I visited carried serrano chilies, nor did the next three, at which point I admit that I just gave up and asked Google for a good substitution. Apparently jalapeno peppers are similar in taste but not nearly as hot, so I went with those and simply doubled the amount of peppers. Luckily that worked out okay. But if anyone has any suggestions as to where in the Ottawa area carries serrano chilies, please let me know!

I chopped up my meat and slathered it with marinade on Saturday night, leaving the prepping of the spices and the vegetables until Sunday. What with the speed of the Instant Pot, all of that chopping took significantly longer than the actual cook time of the dish. The finished product was definitely worth it, though. My whole family loved it, and it wasn’t too spicy for anyone (always something I have to take into account with our rather over-sensitive tongues). I was pretty sure it wouldn’t be too spicy, though, given that we all eat lots of jalapenos my homemade salsa. I think that the only mediocre part of this meal (although not at all horrible) was my rotis, which in retrospect I didn’t roll nearly thin enough. I loved their flavour, but I need a lot more practice to make rotis I’m actually proud of.

After some Googling, I’ve learned that apparently you can make the stew using mutton, goat, or even beef. I really liked the rich flavour of the lamb, so I can’t see using beef instead unless it’s out of budgetary consideration, but I like the gaminess of mutton and goat, so I might eventually give them a go. I assume that these would have a longer cook time because the meat is tougher, though.

Cheater Chicken Bacon Quesadillas

Basic quesadillas aren’t exactly difficult to make in the first place, but some nights I’m looking for an even quicker, easier meal. Not only that, but a meal that the kids can help me prep (although it’s debatable if they speed anything up, honestly). Truthfully, it’s more like a grilled cheese on tortillas than a true quesadilla, but everyone in the family likes it. It whips up nice and quickly while I make up a salad.


The dressing is for the salad, not the quesadilla… Although ranch and chicken and cheese are a proven taste combination.

It doesn’t really have a recipe per se, since it’s mostly made using leftovers. Each quesadilla starts with a tortilla on a baking sheet, then a layer of grated cheese (the kids like sharp cheddar, while my husband prefers mozzarella and cheddar mixed, and I stick with whatever I can get lactose-free). Next is a handful of leftover chicken — often from a store-bought rotisserie bird, but roasted does well too, and sometimes we’ll substitute whatever other leftover meat is in the fridge. If I’m lucky, I’ll already have some bacon made in advance, but most of the time I have to cook it fresh, which is easy enough in the microwave. Then it’s another tortilla on top. I bake it in a preheated oven at 350°F (175°C), checking every couple of minutes, until it is warmed through and the cheese is nice and melted. If we’re feeling particularly fancy, I’ll serve it with sliced avocado and sour cream (lactose-free again for me), and a salad. That’s all there is to it, really!

I know, I know, people who like genuine Mexican food are probably squirming by now. There aren’t even any onions or peppers or anything in this to give it any spice! And I do agree. This is Kraft Dinner to homemade macaroni and cheese, Wonder Bread to a fresh-baked loaf of rye. But it’s quick, it’s easy, it uses up leftovers, it’s not too unhealthy (especially when paired with veggies of some kind), it’s miles better for you than fast food… And some days that’s exactly what the doctor ordered.