Rogan Josh Penzeys Recipes

ROGAN JOSH

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.

ROGAN JOSH - PENZEYS

Steps:

• Cut meat into stew-sized cubes, brown in fat (do this in batches to avoid steaming the meat). Remove meat, but leave all the drippings and oil.
• Brown the onion in the same pan. Add Rogan Josh and salt, stir for one minute.
• Return meat to pan along with any juices that have accumulated in the bowl. Slowly blend in water and yogurt.
• Cook 1-2 hours over low heat. At the end, raise heat to reduce sauce until thickened (you may add a small amount of cornstarch disolved in water.).
• This would probably work well in a pressure cooker.
• Serve with roasted potatoes, or over rice or noodles.

ROGAN JOSH

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.

ROGAN JOSH (2)

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.

SUBZI BADAM ROGAN JOSH (VEGETABLES COOKED IN ALMOND PASTE)

Steps:

• Fry the sliced onion until dark brown and then grind it to obtain a paste. Keep aside.
• Heat oil in a pot.
• Toss in the mushrooms and saute for 5 minutes.
• Fold in the spring onions and stir-fry for 5 minutes.
• Add the mixed vegetables and saute for 5 minutes.
• In another pan, heat 1 tablespoons olive oil.
• Add the ginger-garlic paste and stir-fry for 4 minutes.
• Fold in salt, turmeric powder, corriander powder and the ground almond paste.
• Stir-fry for 5-6 minutes.
• Add tomato puree and cook for a few minutes.
• Fold in the sauted vegetables.
• When well blended, add the cornflour mixture and saffron soaked in warm water.
• Mix well and cook until the gravy thickens.
• Serve hot garnished with fresh corriander leaves.
• Enjoy!