Kashmiri Rogan Josh Recipes

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KASHMIRI ROGAN JOSH



Kashmiri rogan josh image

Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce

Provided by Anjum Anand

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 18

2 black cardamom pods
8 green cardamom pods
6 cloves
5cm/2in cinnamon stick
2 dried bay leaves
2 tsp cumin seeds
5-8 mild Kashmiri chillies or red chilli powder, to taste
8 large garlic cloves
25g ginger , peeled and cut into large pieces
5-6 tbsp vegetable oil or ghee, or a mixture of both
800g diced leg of lamb
300g natural full-fat yogurt
1 tbsp ground coriander
2 tsp ground fennel seeds
0.75-1 tsp garam masala
2-3 tbsp ground almonds
handful fresh coriander , chopped
naan bread , to serve (optional)

Steps:

  • Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
  • In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
  • Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
  • Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
  • Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium

KASHMIRI ROGAN JOSH



Kashmiri Rogan Josh image

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

5 tablespoons vegetable oil
7 black peppercorns, left whole
3 black cardamom pods, left whole*
5 green cardamom pods, left whole*
4 whole cloves
1 cinnamon stick
1 piece mace
1 onion, finely chopped
1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces
6 garlic cloves, peeled, left whole
1 (3/4-inch) piece fresh ginger, peeled and cut in half
Water, as needed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon red chile powder
2 teaspoons ground fennel seeds
1 1/2 teaspoons garam masala
2 tomatoes, blended to a pulp in a food processor
3 tablespoons plain yogurt
Kosher salt
Boiling water, as needed
Handful chopped fresh cilantro, leaves and stems

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.

KASHMIRI ROGAN JOSH



Kashmiri Rogan Josh image

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

1 tablespoon fennel seed
3 1/4 cups plain yogurt
6 tablespoons vegetable oil
1 cinnamon stick (3/4")
1/2 teaspoon whole cloves
2 1/2 teaspoons salt
1 pinch asafoetida powder
3 lbs lamb, cubed
4 teaspoons paprika
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried ginger
2/3 cup water or 2/3 cup beef broth
1/4 teaspoon garam masala

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 (KASHMIRI LAMB CURRY)



Rogan Josh (Kashmiri Lamb Curry) image

This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.

Provided by auntchelle

Categories     Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 dried red chilies, seeded
2 tablespoons ground blanched almonds
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon white poppy seeds
3 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1/4 teaspoon saffron strand
4 tablespoons ghee (or oil)
4 cardamom pods, bruised
1/2 teaspoon ground turmeric
1/2 cup plain yogurt
2 large ripe tomatoes, peeled and chopped
3 teaspoons kashmiri garam masala (Kashmiri Garam Masala)
salt, to taste
750 g lean lamb, cut into large cubes
2 tablespoons chopped coriander leaves

Steps:

  • Paste:.
  • Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
  • Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
  • Curry:.
  • Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
  • Stir in yoghurt, a spoonful at a time.
  • Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
  • Add lamb and stir over high heat to coat with with spices.
  • Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
  • Serve sprinkled with coriander leaves and accompany with rice.

Nutrition Facts : Calories 507.1, Fat 28.8, SaturatedFat 13.9, Cholesterol 156.8, Sodium 168.3, Carbohydrate 18.8, Fiber 3.9, Sugar 9.2, Protein 44.1

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