ROGAN JOSH RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
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
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
ROGHAN JOSH (ROGAN JOSH) RECIPE | ALLRECIPES
I love Indian food, and this one was absolutely stunning. It's phenomenal with lamb, but works well with chicken or beef.
Provided by majornoms
Categories World Cuisine Asian Indian
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 20
Steps:
- Blend 4 tablespoons water, garlic, and ginger into a smooth paste in a blender.
- Heat oil in a wide, heavy pot over medium heat. Cook lamb in batches until browned, about 5 minutes per batch. Transfer to a bowl.
- Combine cinnamon sticks, cardamom, peppercorns, cloves, and bay leaves in the same pot. Stir once and cook until cloves swell and bay leaves change color, 2 to 3 minutes. Add onions. Cook and stir until browned, about 5 minutes. Add the ginger-garlic paste; stir for 30 seconds. Add paprika, cumin, coriander, cayenne, and salt. Cook until fragrant, about 30 seconds.
- Stir the browned lamb and its juices into the pot. Stir for 30 seconds. Add yogurt, 1 tablespoon at a time, blending well after each addition. Cook and stir for 3 minutes more. Pour in 1 1/2 cups water; bring to a boil, scraping browned bits off the sides and bottom of the pot. Cover and reduce heat to low. Simmer until meat is tender, about 1 hour, stirring well every 10 minutes.
- Uncover pot, increase heat to medium, and reduce some of the liquid if desired. Spoon accumulated fat from the surface of the mixture. Mix in garam masala and black pepper before serving.
Nutrition Facts : Calories 372.8 calories, CarbohydrateContent 10.8 g, CholesterolContent 62.4 mg, FatContent 29.9 g, FiberContent 3.1 g, ProteinContent 16.4 g, SaturatedFatContent 8.7 g, SodiumContent 330.5 mg, SugarContent 3.1 g
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