Roghan Josh Rogan Josh Recipes

ROGAN JOSH (INDIAN LAMB CURRY)

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

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

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 (INDIAN LAMB CURRY)

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.

KASHMIRI ROGAN JOSH

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.

LAMB ROGAN JOSH

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

Steps:

• Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
• In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
• Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
• Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
• Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

ROGAN JOSH STEW

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.

3-HOUR BEEF ROGAN JOSH AND ROTI RECIPE BY TASTY

Steps:

• Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
• In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
• To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
• Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
• Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
• When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
• Cover the dough with a damp kitchen towel and let rest for 30 minutes.
• Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
• Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6-8 inch (15-20 cm) round.
• Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30-60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
• Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
• Enjoy!