Rogan Josh Stew Recipes

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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 STEW



Rogan Josh Stew image

Make and share this Rogan Josh Stew recipe from Food.com.

Provided by HappyBunny

Categories     Lamb/Sheep

Yield 6 serving(s)

Number Of Ingredients 19

2 ginger, chopped (1" cubes)
8 cloves garlic
1 1/2 cups beef broth
10 tablespoons vegetable oil
2 lbs lamb or 2 lbs beef stew meat
10 black cardamom pods
2 bay leaves
6 whole cloves
10 peppercorns
1 cinnamon stick (1 inch long)
2 medium onions
1 teaspoon coriander, ground
2 teaspoons black cumin, ground
4 teaspoons red paprika
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
black pepper

Steps:

  • Put the ginger, garlic, and 4 tablespoons water in blender;Blend well until you have a smooth paste.
  • Heat the oil in a wok to medium high heat; Brown the meat cubes in several batches and set to one side.
  • Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil; Stir once and wait until the cloves swell and the bay leaves begin to take on color.
  • Now put in the onions; Stir and fry for about 5 minutes or until the onions turn a medium brown color.
  • Put in the ginger garlic paste and stir for 30 seconds. Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears; add a splash of hot water if the mixture starts to stick, this will prevent thhe spices from burning.
  • Add the fried meat cubes and juices and stir for 30 seconds.
  • Now put in 1/6 of the yoghurt; Stir and fry for 30 seconds or until the yoghurt is well blended.
  • Add the remaining yoghurt, a tablespoon at a time, in the same way.
  • Stir and fry for another 3-4 minutes.
  • Now add the rest of the broth (a little more for beef than lamb).
  • Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot.
  • Cover, turn heat to low and simmer for about an hour if lamb and two if beef.
  • Every 10 minutes or so, 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.
  • You should end up with a tender meat in a thick, reddish brown sauce.
  • 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 in.

Nutrition Facts : Calories 589.9, Fat 46, SaturatedFat 10, Cholesterol 82.2, Sodium 753.1, Carbohydrate 21.4, Fiber 4.7, Sugar 3.2, Protein 29

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 - PENZEYS



Rogan Josh - Penzeys image

This is my version of the recipe printed on the Penzeys Spices bag of Rogan Josh. It's spicy and savory - the ingredients on the label are: paprika, garlic, ginger, cumin, coriander, Tellicherry black pepper, cayenne pepper, Korintje cinnamon, cardamom, cloves, saffron.

Provided by riflmom

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs lamb or 2 lbs beef
4 tablespoons ghee or 4 tablespoons oil
1 large onion, minced
4 tablespoons mixed spice, Rogan Josh
1 teaspoon salt
1 cup water
3/4 cup plain yogurt
1 tablespoon cornstarch, disolved in 2 T water (optional)

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.

Nutrition Facts : Calories 493.9, Fat 36.8, SaturatedFat 18.2, Cholesterol 158.7, Sodium 696, Carbohydrate 5.6, Fiber 0.6, Sugar 3.7, Protein 33.9

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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