ROGAN JOSH MEATBALLS
Rogan Josh is my absolute FAVORITE Indian dish!! This is a twist on the lovely recipe. I found this at cookingclub.com. The meatballs can be made up to 2 days in advance - just cover and refrigerate.
Provided by SkinnyMinnie
Categories Asian
Time 55m
Yield 36 meatballs
Number Of Ingredients 13
Steps:
- In a large bowl combine lamb, cilantro, 2 teaspoons of ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until well blended.
- Shape into meatballs, about 36 - 1" meatballs.
- Heat oil in a deep, large skillet or nonreactive Dutch oven over medium high heat until hot. Cook meatballs in batches until browned. Place meatballs on a plate.
- Reduce heat to medium and in the same skillet, combine remaining 2 teaspoons ginger and 2 cloves of garlic, cardomom and ground red pepper.
- Cook stirring constantly, 1 minute.
- Return meatballs to skillet; add tomatoes and water.
- Bring mixture to a boil; reduce heat to low and simmer for 20-30 min or until meatballs are no longer pink in center and sauce is thickened. Serve warm.
Nutrition Facts : Calories 43.4, Fat 3.4, SaturatedFat 1.3, Cholesterol 9.2, Sodium 64.6, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2.2
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
KASHMIRI ROGAN JOSH
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
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 (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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