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.
ROGAN JOSH STEW
Make and share this Rogan Josh Stew recipe from Food.com.
Provided by HappyBunny
Categories Lamb/Sheep
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the ginger, garlic, and 4 tablespoons water in blender;Blend well until you have a smooth paste.
- Heat the oil in a wok to medium high heat; Brown the meat cubes in several batches and set to one side.
- Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil; Stir once and wait until the cloves swell and the bay leaves begin to take on color.
- Now put in the onions; Stir and fry for about 5 minutes or until the onions turn a medium brown color.
- Put in the ginger garlic paste and stir for 30 seconds. Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears; add a splash of hot water if the mixture starts to stick, this will prevent thhe spices from burning.
- Add the fried meat cubes and juices and stir for 30 seconds.
- Now put in 1/6 of the yoghurt; Stir and fry for 30 seconds or until the yoghurt is well blended.
- Add the remaining yoghurt, a tablespoon at a time, in the same way.
- Stir and fry for another 3-4 minutes.
- Now add the rest of the broth (a little more for beef than lamb).
- Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot.
- Cover, turn heat to low and simmer for about an hour if lamb and two if beef.
- Every 10 minutes or so, 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.
- You should end up with a tender meat in a thick, reddish brown sauce.
- 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 in.
Nutrition Facts : Calories 589.9, Fat 46, SaturatedFat 10, Cholesterol 82.2, Sodium 753.1, Carbohydrate 21.4, Fiber 4.7, Sugar 3.2, Protein 29
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.
ROGAN JOSH - PENZEYS
This is my version of the recipe printed on the Penzeys Spices bag of Rogan Josh. It's spicy and savory - the ingredients on the label are: paprika, garlic, ginger, cumin, coriander, Tellicherry black pepper, cayenne pepper, Korintje cinnamon, cardamom, cloves, saffron.
Provided by riflmom
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut meat into stew-sized cubes, brown in fat (do this in batches to avoid steaming the meat). Remove meat, but leave all the drippings and oil.
- Brown the onion in the same pan. Add Rogan Josh and salt, stir for one minute.
- Return meat to pan along with any juices that have accumulated in the bowl. Slowly blend in water and yogurt.
- Cook 1-2 hours over low heat. At the end, raise heat to reduce sauce until thickened (you may add a small amount of cornstarch disolved in water.).
- This would probably work well in a pressure cooker.
- Serve with roasted potatoes, or over rice or noodles.
Nutrition Facts : Calories 493.9, Fat 36.8, SaturatedFat 18.2, Cholesterol 158.7, Sodium 696, Carbohydrate 5.6, Fiber 0.6, Sugar 3.7, Protein 33.9
KASHMIRI ROGAN JOSH
Make and share this Kashmiri Rogan Josh recipe from Food.com.
Provided by Liara
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 550.1, Fat 40.9, SaturatedFat 13.9, Cholesterol 137.2, Sodium 1123.3, Carbohydrate 8, Fiber 1.1, Sugar 6.4, Protein 36.9
ROGAN JOSH
This lamb curry's a popular restaurant classic that's really easy to make at home
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 386 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 37 grams protein, Sodium 0.54 milligram of sodium
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4/5 (144)Total Time 1 hr 45 minsServings 4-6
- In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
- Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.
- Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.
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