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
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.
CHICKEN ROGAN JOSH
Make and share this Chicken Rogan Josh recipe from Food.com.
Provided by Ag4675
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons of nut oil in the wok, fry garlic for 1 minute.
- Add cumin, fry further 1 minute.
- Add chopped ginger, fry further 1 minute.
- Add chillies. Fry 1 minute.
- Add chicken, and stir fry for minimum 5 minutes.
- Remove chcken with slotted spoon and put to one side, leaving the oil etc in the wok.
- Add rest of oil & spices & fry for 1 minute.
- Add chopped onions. Add more oil if required. Stir for 10 mins on low heat. Add water if you feel it is drying out.
- Add half tin tomatos.
- Add tomato puree.
- Add most of corriander leaves (leave some to serve as garnish). Mix well.
- Add Sweet Chilli dip-in sauce to taste (Optional).
- Add large tomato slices, cook for 5 minutes.
- Serve - with rice or chapatis, or both. garnish with some coriander leaves. Quick squirt of lemon or lime juice.
Nutrition Facts : Calories 200.7, Fat 7.7, SaturatedFat 2.1, Cholesterol 48, Sodium 61.6, Carbohydrate 15.7, Fiber 3.3, Sugar 7.8, Protein 18.4
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
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
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