KASHMIRI ROGAN JOSH
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
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
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
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
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
ROGAN JOSH - PENZEYS
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
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)
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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LAMB ROGAN JOSH RECIPE - VIKRAM SUNDERAM | FOOD & WINE
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4/5 (144)Total Time 1 hr 45 minsServings 4-6
- In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
- Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.
- Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.
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