ROGAN JOSH PASTE RECIPES

LAMB ROGAN JOSH RECIPE - BBC FOOD

Lamb rogan josh recipe - BBC Food image

Making your own curry paste for this lamb rogan josh recipe is the healthier way to go and it's actually really easy. Here is a fresh, flavourful curry that’s low on calories and easy to put together. This lamb curry sauce provides 280kcals, 13g fat (5.5g saturated fat), 33g protein, 2g fibre, 6g carbs (of which 5g sugar) and 0.6g salt per portion.

Provided by Becca Spry

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 20

Ingredients

1 bunch fresh coriander, stalks and leaves separated
1 red chilli, seeded and roughly chopped
2 tsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
1 tsp black peppercorns, roughly ground
2 tsp paprika
1 tsp turmeric
2 tsp garam masala
pinch salt
2 tbsp tomato purée
1 tbsp groundnut oil
5cm/2in cinnamon stick
5 cardamom pods, lightly crushed
3 dried bay leaves
4 cloves
1 onion, roughly chopped
600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks
2 garlic cloves, peeled and crushed
1 thumb-sized piece fresh root ginger, peeled and finely grated
100g/3½oz fat-free natural yoghurt

Steps:

To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.
To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes.
Add the spice paste and fry for another 2 minutes, stirring
Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves.

Nutrition Facts : Calories 280kcal, FatContent 13g, FiberContent 2g, ProteinContent 33g

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

Ingredients

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

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