Rogan Josh 2 Recipes

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ROGAN JOSH



Rogan josh image

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

2 onions , quartered
4 tbsp sunflower oil
4 garlic cloves , finely crushed
thumb-size piece fresh root ginger , peeled and very finely grated
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
6 green cardamom , bashed to break the shells
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb , cut into generous cubes
150ml Greek yogurt
chopped coriander , to garnish

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)



Rogan Josh (Indian Lamb Curry) image

Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!

Provided by Nagi

Categories     Mains

Number Of Ingredients 24

3.5 tbsp ghee (, substitute butter (Note 1))
1 cinnamon stick
6 green cardamom pods (, lightly bruised)
4 cloves
1 large onion (, finely chopped)
3 cloves garlic (, finely minced)
1 tbsp ginger (, finely grated)
5 tbsp tomato passata ((US: tomato puree/sauce, Note 5))
1 tsp salt
750g/1.5lb boneless lamb shoulder (, cut into 3cm/1.2" cubes (Note 6))
1.5 cups / 375ml chicken stock (, salt reduced (broth))
2 tbsp paprika (, normal or sweet)
3/4 tsp chilli powder ((or to taste, Note 2))
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam marsala ((Note 3))
1/2 tsp fennel powder ((Note 4))
1/2 tsp extra garam masala ((Note 3))
1/2 tsp extra fennel powder
1/2 cup / 125g plain yoghurt ((Greek yogurt fine))
Chopped coriander leaves, finely shredded ginger, yogurt
Basmati rice

Steps:

  • Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
  • Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
  • Add the garlic and ginger, cook for another minute.
  • Stir in the Spices, cook for 30 seconds.
  • Mix in the tomato puree and salt, then add stock and mix.
  • Add lamb, stir, bring to simmer.
  • Place lid on and adjust heat to low or medium low so it's simmering gently.
  • Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
  • Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
  • Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
  • Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

Nutrition Facts : Calories 381 kcal, Carbohydrate 16 g, Protein 29 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 828 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

ROGAN JOSH (2)



Rogan Josh (2) image

Another version of the recipe that I posted, before. This version has no lemon juice so is smoother. The use of ghee helps give the dish a touch of class. This version is for STARDUST. So try it and post me another review. Please.

Provided by Brian Holley

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

2 1/2 lbs lamb, cubed
3 tablespoons ghee
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder
1 inch cube fresh ginger, grated
3 garlic cloves, crushed
1 large red onion, sliced
14 ounces tomatoes
1 tablespoon tomato puree
5 ounces warm water
1 teaspoon salt
4 ounces double cream
2 teaspoons garam masala
2 tablespoons fresh coriander leaves, chopped

Steps:

  • Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
  • Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
  • Raise the heat to medium and refry the meat with any juices for 3 minutes.
  • Add the onions and stir fry for 5 minutes.
  • Add the tomatoes and tomato puree cook for 2 minutes.
  • Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
  • Stir in the cream and turn off the heat.
  • In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
  • Garnish with the coriander leaves.
  • Serve with Cumin rice, a vegetable dish, chutney and pappads.

Nutrition Facts : Calories 658.4, Fat 49.2, SaturatedFat 24.3, Cholesterol 213.7, Sodium 723.2, Carbohydrate 11.7, Fiber 2.9, Sugar 4.6, Protein 42.5

MUTTON ROGAN JOSH RECIPE



Mutton Rogan Josh Recipe image

This Kashmiri Rogan josh gets as authentic as it can and tastes super delicious with succulent pieces of lamb in a super flavorsome gravy.

Provided by Swasthi

Categories     Main Course

Time 1h35m

Number Of Ingredients 14

500 grams bone-in mutton ((1.1 lb. tender lamb))
2 to 3 tablespoons ghee (or mustard oil (refer notes))
¼ teaspoon asafoetida ((hing, skip if you don't have))
½ cup curd ((yogurt at room temperature, preferably fresh and not sour))
¾ teaspoon salt ((adjust to taste))
1 to 1½ tablespoon Kashmiri red chili powder ((or 2 tbsps. Kashmiri red chili paste))
1 cup hot water ((or mutton stock))
1 bay leaf ((skip if you don't have))
3 to 4 cloves ((or ¼ teaspoon ground cloves))
1 inch cinnamon ((or ¼ teaspoon ground cinnamon))
3 green cardamoms ((or ⅓ teaspoon ground cardamoms))
1 black cardamom ((skip if you don't have))
1½ teaspoon fennel seeds powder
¾ teaspoon dried ginger powder ((or substitute 1 teaspoon ginger paste))

Steps:

  • Heat oil or ghee in a heavy bottom pot and add bay leaf, green cardamoms, cinnamon, cloves and black cardamoms. (If you opt for the ground spices, add them later.)
  • When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.
  • Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.
  • While you fry the meat, add yogurt to a mixing bowl. Also add ground spices - red chilli powder, fennel powder, dried ginger powder and salt.
  • Whisk all of them well. If your yogurt is too thick (like Greek yogurt), add 3 to 4 tablespoons of water or stock and whisk it well until smooth.
  • Once the meat is light brown in color, add hing to the oil. Take the pot off the stove and slowly stir in the spice and yogurt mixture.
  • Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.
  • Pour 1 cup hot water or stock. Cook covered on a low heat until tender, adding more hot water if required.
  • Stir rogan josh every 7 to 8 minutes. When it is done, the mutton pieces should be soft, tender and fall off the bone.
  • The cook time depends on the kind of pot, source of heat and the intensity of heat. Do not forget to add more hot water (if required) as you cook.
  • The gravy in Rogan josh is neither runny nor too thick but is slightly thick as the some of the bone marrow seeps into the liquids. This results can be achieved only by slow cooking the dish.
  • Taste test and add more salt if required. Turn off the heat and rest for few hours before serving. This helps to develop the flavors.
  • Serve rogan josh with Butter Naan, Basmati Rice, Paratha or Roti. It is best served with plain rice.

Nutrition Facts : Calories 604 kcal, Carbohydrate 6 g, Protein 32 g, Fat 50 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 149 mg, Sodium 773 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving

LAMB ROGAN JOSH



Lamb Rogan Josh image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 to 5 servings

Number Of Ingredients 24

2 pounds lamb front leg
3 tablespoons yogurt
1 teaspoon salt
1 teaspoon ground turmeric
1/2 lemon, squeezed
1 cup mustard oil
10 cloves
6 green cardamom pods
2 black cardamom pods
4 cinnamon sticks
3 bay leaves
3 tablespoons ginger paste
1 tablespoon garlic paste
2 teaspoons asafetida
Salt (to taste)
4 teaspoons Kashmiri red chile powder
2 teaspoons fennel powder
2 teaspoons garam masala
1 teaspoon ginger powder
1 teaspoon ground turmeric
2 cups yogurt, whisked
1/2 teaspoon dried fenugreek leaves
Fresh cilantro, for garnish
Serving suggestions: basmati rice, chapati or naan

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.

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.

ROGAN JOSH (INDIAN LAMB CURRY)



Rogan Josh (Indian Lamb Curry) image

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

1 tablespoon shredded coconut
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
1 teaspoon poppy seeds
12 peppercorns
6 whole cloves
¼ cup water
4 cloves garlic, chopped
1 (1 inch) piece fresh ginger, chopped
5 tablespoons ghee
1 medium onion, diced
5 cardamom pods, seeds removed and crushed
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon garam masala
⅛ teaspoon ground mace
⅛ teaspoon ground nutmeg
1 cup crushed tomatoes
¼ cup plain yogurt
1 ½ pounds mutton, cubed
¼ cup water

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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Cook the potatoes, cauliflower and carrots in boiling water for 10-15 minutes until soft. Drain and cool. Heat the oil in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften. Add the Rogan Josh paste and black onion seeds and heat for a couple of minutes. Add the chopped tomatoes, cooked vegetables, chickpeas ...
From tilda.com


ROGAN JOSH | CURRY RECIPES | INDIAN FOOD | SBS FOOD
Stir in the crushed fresh chilli and add a little water to stop the spices from burning. Add the tomato, tomato puree and a good pinch of salt and stir well to combine. Turn the heat up to high ...
From sbs.com.au


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