KASHMIRI ROGAN JOSH (INDIAN MUTTON/ LAMB CURRY)
Make and share this Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry) recipe from Food.com.
Provided by Galley Devil
Categories Curries
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan.
- Add cinnamon stick and cloves.
- After a second, add asafoetida, meat and salt. Saute for 5 minutes.
- Add paprika and cayenne pepper. Stir.
- Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
- Add fennel and ginger powders. Stir.
- Add water or broth, cover partly and cook on medium heat for 30 minutes.
- Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
- Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
- Serve hot.
Nutrition Facts : Calories 875.9, Fat 64.6, SaturatedFat 22.3, Cholesterol 223.9, Sodium 247.4, Carbohydrate 12, Fiber 1.6, Sugar 9.6, Protein 60.2
KASHMIRI ROGAN JOSH
A Kashmiri classic, Rogan josh, is a hearty lamb stew that is packed with flavour.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 22
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.
LAMB ROGAN JOSH
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 5 servings
Number Of Ingredients 24
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.
ROGAN JOSH (KASHMIRI LAMB CURRY)
This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.
Provided by auntchelle
Categories Curries
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Paste:.
- Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
- Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
- Curry:.
- Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
- Stir in yoghurt, a spoonful at a time.
- Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
- Add lamb and stir over high heat to coat with with spices.
- Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
- Serve sprinkled with coriander leaves and accompany with rice.
Nutrition Facts : Calories 507.1, Fat 28.8, SaturatedFat 13.9, Cholesterol 156.8, Sodium 168.3, Carbohydrate 18.8, Fiber 3.9, Sugar 9.2, Protein 44.1
ROGAN JOSH (INDIAN LAMB CURRY)
This lamb curry takes a while, but works well and the masala was fun. Garnish with cilantro.
Provided by usinghtml
Categories World Cuisine Recipes Asian Indian Main Dishes Curry
Time 1h50m
Yield 4
Number Of Ingredients 22
Steps:
- Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.
- Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
- Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg; cook for 5 minutes.
- Stir in crushed tomatoes; cook for 5 minutes. Add yogurt; cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 11.1 g, Cholesterol 122.1 mg, Fat 24.6 g, Fiber 2.7 g, Protein 27.9 g, SaturatedFat 13.4 g, Sodium 736.8 mg, Sugar 2.6 g
ROGAN JOSH
This dish has become my favorite creamy tomato-based curry. It's the addition of the cardamom that makes this curry so fragrant. Traditionally, this curry is made with lamb. I recommend using lamb or beef, unless you want to keep it vegetarian, in which case tofu works well. If using tofu, I recommend making up the sauce a day ahead of time and marinating the tofu overnight. You can, of course, also marinate the meat ahead of time.
Provided by SarahCKS
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 283.7, Fat 25.9, SaturatedFat 12.5, Cholesterol 66.3, Sodium 92.4, Carbohydrate 12.7, Fiber 2.4, Sugar 5.2, Protein 3.3
ROGAN JOSH
Make and share this Rogan Josh recipe from Food.com.
Provided by PanNan
Categories Pakistani
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes.
- Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati.
Nutrition Facts : Calories 619.6, Fat 41.5, SaturatedFat 21.1, Cholesterol 169.8, Sodium 1144, Carbohydrate 26.1, Fiber 4.9, Sugar 12.4, Protein 36.5
KASHMIRI ROGAN JOSH
Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
- In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
- Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
- Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
- Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.
Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium
ROGAN JOSH
Rogan josh is an Indian lamb stew or curry from northern India. I love it's rich flavors, deep color and intense aroma. I also have two young children who I am proud to say willingly try new foods. As long as it's not too spicy! For that reason the heat level is toned down in this recipe. If you like your food spicy, double, (or more) the red pepper flakes and cayenne, a couple of chopped chilies would be great too.
Provided by JR Hartman
Categories Curries
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large pan or pot over medium high heat. Add 2 tbsp olive oil to the pot and brown the lamb, set aside lamb meat and add the diced onions, garlic and ginger to the pan. Saute until soft and slightly brown. Add all of the spices and stir them in well, cook for another minute or two.
- In a food processor rough chop the tomatoes, add them to the pan and stir well, deglazing any browned bits from the bottom of the pan. Add the lamb and yogurt. Stir well and bring to a boil. Cover and simmer for and hour and a half or until the lamb is tender. Stir in chopped cilantro and serve over jasmine rice with naan bread.
Nutrition Facts : Calories 171.9, Fat 8.6, SaturatedFat 3.5, Cholesterol 41.8, Sodium 522, Carbohydrate 11.8, Fiber 2.8, Sugar 5, Protein 13.1
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