Rogan Josh 2 Recipes

Steps:

• Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
• Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
• Raise the heat to medium and refry the meat with any juices for 3 minutes.
• Add the onions and stir fry for 5 minutes.
• Add the tomatoes and tomato puree cook for 2 minutes.
• Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
• Stir in the cream and turn off the heat.
• In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
• Garnish with the coriander leaves.
• Serve with Cumin rice, a vegetable dish, chutney and pappads.

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.

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.

Steps:

• Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
• Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
• Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
• Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
• Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
• Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
• Stir in the chopped fresh cilantro just before serving.

Steps:

• Grind the fennel seeds until fine.
• Put the yoghurt in a bowl and beat it with a fork until smooth and creamy.
• Heat the oil in a large pot over a high flame.
• When hot, put in the cinnamon and cloves.
• A second later, put in the ground asafetida.
• A second after that, put in all the meat and the salt.
• Stir the meat an cook, still on a high flame for about 5 minutes.
• Now put in the paprika and cayenne and give the meat a good stir.
• Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so.
• Add all the yoghurt this way.
• Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
• Add the fennel and ginger.
• Give the meat some more good stirs.
• Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
• Cover completely and cook on low heat for another 45 minutes or until meat is tinder.
• Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
• Remove the lid and add the garam masala.
• You should have a thick, reddish brown sauce.
• If it is too thin, boil away some of the liquid.