Lamb In Fragrant Garlic Cream Sauce Rogan Josh Recipes

Steps:

• For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors.
• For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes.
• Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute.
• In another bowl, mix together 1/2 cup water with the chile powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water.
• Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes.
• When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan.

Steps:

• Put the ingredients for the marinade except the ghee into a food processor and blend until finely pureed.
• Pour the marinade over the lamb, the pour the ghee over it.
• Mix thoroughly to coat the lamb pieces, then cover and let the meat marinate at least 1/2 hour at room temperature, or 2 hours in the fridge.
• Transfer the meat and the marinade into a large dutch oven.
• Bring the contents to a boil over med-low heat, reduce the heat and simmer, covered, until the lamb is very tender (about 2-2 1/2 hours depending on the quality of the meat).
• Stir frequently to prevent the sauce's sticking to the bottom of the pan and burning.
• Heat the 4 tbl ghee in a small frying pan on high heat.
• When it is very hot, add the garlic, and fry for 15 seconds stirring very rapidly.
• Add the cardamom, cumin, and garam masala.
• As soon as the spices begin to sizzle and become fragrant (3-5 seconds), turn off the heat and pour the spiced butter and spices over the meat.
• Add the cream and stir to combine the ingredients.
• Allow the lamb to then rest at room temperature for 2 hours.
• When ready to serve, taste for salt, then reheat the meat until piping hot and serve.
• Note: sometimes too much moisture evaporates during cooking which causes the ghee to separate from the sauce; If that happens, add a little milk or water, a tbl at a time, until the fat is re-incorporated back into the dish; Don't degrease since the ghee is a flavoring for the dish.
• Note 2- Rogan Josh improves in flavor with keeping, so I usually make it the day or two before I plan to serve it; It will keep in the fridge for 3 days, and freezes well.
• Note 3- serve with basmati rice.

Steps:

• Combine the onion, garlic, ginger, cumin, coriander, cardamom, cayenne, tomatoes, tomato paste and lemon juice in the food processor. Use at little (just enough to coat) as a marinade for the meat or tofu, set the rest aside.
• Heat the oil in a large skillet. Add the bay leaves and fry for 2 minutes. Add the meat or tofu and cook for another 5 minutes. Add the sauce and simmer for about an hour, if using meat, or until heated through, if using tofu.
• Add the cream or yogurt. Heat through. If sauce seems too dry, you can add some water or milk along with the cream, just enough to make it the consistency of a thick gravy.

Steps:

• Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
• Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
• Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.