ROGAN JOSH
In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice.
Provided by Tulip-Fairy
Categories Asian
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
- Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
- Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
- Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
- Put in the ginger garlic paste and stir for 30 seconds.
- Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
- Add the fried meat cubes and juices.
- Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
- Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
- Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
- Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
- All the fat that collects in the pot may be spooned off the top.
- Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.
3-HOUR BEEF ROGAN JOSH AND ROTI RECIPE BY TASTY
Here's what you need: stewing beef, garam masala, sea salt, canola oil, large red onion, fresh ginger, garlic cloves, whole black peppercorns, whole green cardamom pods, whole black cardamom pod, whole cloves, cinnamon stick, dried red chiles, dried bay leaves, ground tumeric, mild red pepper, ground cumin, ground coriander, ground fennel, dried fenugreek leaves, whipped greek yogurt, water, freshly ground black pepper, fresh cilantro, whole wheat flour, lukewarm water, olive oil, kosher salt, unsalted butter
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 29
Steps:
- Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
- In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
- To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
- Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
- Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
- When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
- Cover the dough with a damp kitchen towel and let rest for 30 minutes.
- Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
- Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6-8 inch (15-20 cm) round.
- Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30-60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
- Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 12 grams, Protein 46 grams, Sugar 10 grams
INDIAN BEEF RISSOLES WITH ROGAN JOSH GRAVY
Saw this on Huey's Kitchen and the DH was interested but with a few tweaks for dietary reasons. Posting as I plan to make - the changes are I used spring onion for finely chopped red onion and cut brown onion chunky instead of finely and omitted the coriander (4 tablespoons finely chopped). At this stage times are estimated. I have since made this and have done some further changes.
Provided by ImPat
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat ovento 180C fan forced (200C normal).
- Heat a little vegetable oil in a pan and gently sauté spring onion and 2 minced garlic cloves until tender and then combine with the mince, yoghurt, garam masala, chilli paste, seasonings and 2 heaped tablespoon chopped coriander (I omitted).
- Form the mixture into 8 rissoles and flour each one and place on 1 - 2 lightly oiled baking trays and then cook the rissoles in the oven for about 15 minutes, turning after 7 minutes and then drain well (I had very little fat to drain as I used a very lean mince).
- While the rissoles are cooking, heat a little oil in a fry pan (he recommended a wok though on the programme he used a fry pan) and sauté the brown onion and 2 sliced garlic cloves until tender.
- Add the curry paste with the cardamom, cinnamon, cloves and bay leaves and mix well and briefly cook to toast the spices. and then add about 1 cup coconut cream with the tomatoes, 1/2 cup stock and seasonings and cook for about 5 minutes until reduced quite heavily, adding more coconut cream and/or stock as needed, taste for seasoning.
- Arrange the rissoles on a large plate (or individual plates), spoon plenty of sauce over the top and sprinkle with the remaining coriander (omitted).
- Serve with steamed rice (I also serve with some steamed vegetables).
Nutrition Facts : Calories 636.4, Fat 35.9, SaturatedFat 20.5, Cholesterol 102.9, Sodium 178.2, Carbohydrate 48.5, Fiber 2.9, Sugar 40.7, Protein 30.9
BEEF RISSOLES (CROQUETAS)
This will be good for those "after the holidays leftovers". Easy to make and very fast. From Cold Meat Cookery
Provided by Nana Lee
Categories Roast Beef
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mince the beef very finely, mix with the breadcrumbs, herbs, lemon peel and seasonings.
- Make all into a thick paste with 1 or 2 eggs.
- Divide into balls or cones
- Fry to a rich brown colour in butter/EVOO mix.
- Garnish the dish with fried parsley and serve with some good brown gravy in a tureen.
- Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles.
- Seasonable at any time.
Nutrition Facts : Calories 560.7, Fat 15.2, SaturatedFat 4.9, Cholesterol 133.3, Sodium 702.4, Carbohydrate 61.4, Fiber 3.9, Sugar 5.4, Protein 43.2
PIZZAIOLA BEEF RISSOLES
Make and share this Pizzaiola Beef Rissoles recipe from Food.com.
Provided by Sonya01
Categories Meat
Time 26m
Yield 12 rissoles
Number Of Ingredients 10
Steps:
- place the beef mince, and the remaining ingredients in a large bowl. Season with salt and pepper. Mix lightly to combine.
- Preheat oven to moderate 180c. Take 3 tbsp of mixture and shpae each into rissoles. Lightly brush or spray the rissoles with oil
- Preheat a pan to moderately-high. Add the rissoles, lower the heat to moderate and cook for 2-3 mintes each side. Turn them once only. Place the rissoles on an overn tray and cook in the preheated oven for 10 mins or until cooked through.
Nutrition Facts : Calories 130.8, Fat 9.5, SaturatedFat 3.9, Cholesterol 32.6, Sodium 131.1, Carbohydrate 2.6, Fiber 0.5, Sugar 1.1, Protein 8.5
BEEF ROGAN JOSH
Make and share this Beef Rogan Josh recipe from Food.com.
Provided by VNess
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
- Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
- Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
- Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
- In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.
Nutrition Facts : Calories 104.2, Fat 7.1, SaturatedFat 4.1, Cholesterol 16.8, Sodium 22.9, Carbohydrate 9.1, Fiber 2, Sugar 4.2, Protein 2.6
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