Beef Rogan Josh Food

BEEF ROGAN JOSH

Steps:

• In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
• Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
• Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
• Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
• In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.

BEEF ROGAN JOSH

Steps:

• Add the garam masala, chilli powder, turmeric, paprika, allspice, cumin, cinnamon stick and pepper to a large dry heavy based saucepan and heat over a high heat until very aromatic.
• Add the butter and oil and heat until smoking, followed by the onions and stir fry for about 5 minutes until soft. Add the garlic and ginger, frying for a further minute before adding the beef. Brown off the beef then add the tomato quarters and lime juice and cook for a further five minutes.
• Next add the tinned tomatoes and the beef stock, bring to the boil, reduce the heat and simmer, uncovered, for about an hour and 20 minutes, until the beef is really tender and the sauce is lovely and thick. Add the coriander 10 minutes before the cooking is finished, allow to stand for at least 10 minutes then serve with pilau rice and naan bread.

CROCK POT BEEF ROGAN JOSH

Steps:

• Brown onions in frying pan using canola oil.
• Add garlic and fry for further 3 minutes.
• add curry paste and fry off for 2 minutes.
• place mixture into crock pot.
• deglaze pan with boiling water and add to crock pot.
• add rest of ingredients except mushrooms and cook on high 2 hours and low for 6-8 hours depending on your crock.
• Add mushrooms and check seasoning and cook on high for further 1/2 hour.
• Skim off excess fat before serving.

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.

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.

LAMB/BEEF ROGAN JOSH

Steps:

• Put the ginger, garlic, and 4 tablespoons water into the container of an electric blender. Blend well until you have a smooth paste
• Heat the oil in a wide, heavy pot over a medium high flame. 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 colour. This just takes a few seconds.
• Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown colour. Put in the ginger garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for another 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds.
• Now put in 1 tablespoon of the yoghurt. Stir and fry for about 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 ½ pint (275ml) of water if you are cooking lamb (3/4 pint (425ml) water if you are cooking beef). 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 half an hour if you are cooking lamb (2 hours if you are cooking beef), or until meat is tender. 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 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 Marsala and black pepper over the meat before you serve and mix them in.

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

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.

ROGHAN JOSH (ROGAN JOSH)

Steps:

• Blend 4 tablespoons water, garlic, and ginger into a smooth paste in a blender.
• Heat oil in a wide, heavy pot over medium heat. Cook lamb in batches until browned, about 5 minutes per batch. Transfer to a bowl.
• Combine cinnamon sticks, cardamom, peppercorns, cloves, and bay leaves in the same pot. Stir once and cook until cloves swell and bay leaves change color, 2 to 3 minutes. Add onions. Cook and stir until browned, about 5 minutes. Add the ginger-garlic paste; stir for 30 seconds. Add paprika, cumin, coriander, cayenne, and salt. Cook until fragrant, about 30 seconds.
• Stir the browned lamb and its juices into the pot. Stir for 30 seconds. Add yogurt, 1 tablespoon at a time, blending well after each addition. Cook and stir for 3 minutes more. Pour in 1 1/2 cups water; bring to a boil, scraping browned bits off the sides and bottom of the pot. Cover and reduce heat to low. Simmer until meat is tender, about 1 hour, stirring well every 10 minutes.
• Uncover pot, increase heat to medium, and reduce some of the liquid if desired. Spoon accumulated fat from the surface of the mixture. Mix in garam masala and black pepper before serving.