IS ROGAN JOSH HOT RECIPES

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ROGAN JOSH RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Rogan Josh Recipe - Food.com - Food.com - Recipes, Food ... image

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.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 20

2 1/2 cm fresh ginger, peeled and coarsely chopped
8 garlic cloves, peeled
4 tablespoons water
275 -425 ml water
10 tablespoons vegetable oil
1 kg stewing beef or 1 kg diced chicken
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 peppercorns
2 1/2 cm cinnamon sticks
4 medium onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
fresh ground pepper

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.

Nutrition Facts : Calories 1051.6, FatContent 89.8, SaturatedFatContent 28.4, CholesterolContent 183, SodiumContent 763.7, CarbohydrateContent 17.6, FiberContent 4.4, SugarContent 6.2, ProteinContent 44.7

LAMB ROGAN JOSH FROM RICK STEIN'S INDIA | LAMB CURRY RECIPE



Lamb Rogan Josh from Rick Stein's India | Lamb Curry recipe image

Rogan Josh is a rich, highly spiced curry with lamb as the star. Rick Stein's homage to the classic recipe is packed with flavour, combining Kashmiri chillies, garam masala and green cardamom pods.

Provided by Rick Stein

Yield Serves 4-6

Number Of Ingredients 1

Steps:

  • Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.

    Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.

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