LAMB ROGAN JOSH
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 5 servings
Number Of Ingredients 24
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.
LAMB ROGAN JOSH
Making your own curry paste for this lamb rogan josh recipe is the healthier way to go and it's actually really easy. Here is a fresh, flavourful curry that's low on calories and easy to put together. This lamb curry sauce provides 280kcals, 13g fat (5.5g saturated fat), 33g protein, 2g fibre, 6g carbs (of which 5g sugar) and 0.6g salt per portion.
Provided by Becca Spry
Categories Main course
Yield Serves 4
Number Of Ingredients 20
Steps:
- To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.
- To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes.
- Add the spice paste and fry for another 2 minutes, stirring
- Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves.
Nutrition Facts : Calories 280kcal, Fat 13g, Fiber 2g, Protein 33g
ROGAN JOSH (INDIAN LAMB CURRY)
Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
Provided by Nagi
Categories Mains
Number Of Ingredients 24
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
Nutrition Facts : Calories 381 kcal, Carbohydrate 16 g, Protein 29 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 828 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SIMPLE LAMB ROGAN JOSH
In 2003, lamb rogan josh was voted as one of the UK's top ten takeaway meals. This version is medium spiced. Can also be made with chicken, shrimp, or vegetables. Timing would need to be adjusted.
Provided by English_Rose
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato paste.
- Heat the oil in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently.
- Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender.
- Leave the dish to relax for 5 minutes before serving.
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
LAMB SHANK ROGAN JOSH
This rogan josh recipe is a result of my having prepared Lene's version (recipe #124635) and having made many tweaks in the ingredients and method. I hope you find it as useful and delicious as my family has! The meat is so tender and the sauce goes so well with other Indian dishes, it's one of our favorites.
Provided by Julesong
Categories Curries
Time 3h10m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- With paper towels, gently pat any excess moisture from the lamb shanks. Set aside.
- In a gallon-sized Ziplock or other bag, combine the flour, chili powder, coriander, ginger, cumin, salt and nutmeg. Add the lamb shanks and shake to dust the shanks in the mixture.
- In a large dutch oven (I use my big, round Le Cruset pot), heat the oil over medium heat. Add the dusted lamb shanks from the bag. Reserve any remaining flour/spice mixture from the bag, setting it aside.
- Brown the lamb on all sides for about 7 to 10 minutes, careful not to let the flour/spice mixture burn. Transfer the browned meat to a plate and set aside.
- Add the thinly sliced onion and celery to the dutch oven and sauté for 5 to 7 minutes until the onion is golden brown. Add the reserved flour/spice mixture and cook for 1 minute, stirring continuously. Stir in the stock and yogurt until well mixed.
- Return the browned lamb to the dutch oven, turning the shanks so that they're covered in sauce. Add the cracked cardamom pods and saffron and bring to a gentle boil. Cover tightly with dutch oven lid and cook at medium low for 90 minutes.
- Add the tomatoes (and tomato sauce, if you feel the there's not enough liquid in the pot) and cook for an additional 40 to 60 minutes until the lamb is tender and falling away from the bone.
- Separate the meat from the bone/fat/gristle and serve with the sauce (which I prefer to put through a gravy-fat separator, first).
- Serve hot with rice and naan. Saag aloo or curried lentils also go well with this dish!
- Note: make sure your spices aren't stale or the flavorings in this dish simply won't be nearly as delicious.
Nutrition Facts : Calories 834.4, Fat 47.5, SaturatedFat 16.7, Cholesterol 272, Sodium 753.2, Carbohydrate 16.6, Fiber 3, Sugar 8.2, Protein 82.2
LAMB/BEEF ROGAN JOSH
A typical Indian recipe with a very distinctive tast
Provided by malcolmhitchcott
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
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.
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.
MUTTON ROGAN JOSH RECIPE
This Kashmiri Rogan josh gets as authentic as it can and tastes super delicious with succulent pieces of lamb in a super flavorsome gravy.
Provided by Swasthi
Categories Main Course
Time 1h35m
Number Of Ingredients 14
Steps:
- Heat oil or ghee in a heavy bottom pot and add bay leaf, green cardamoms, cinnamon, cloves and black cardamoms. (If you opt for the ground spices, add them later.)
- When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.
- Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.
- While you fry the meat, add yogurt to a mixing bowl. Also add ground spices - red chilli powder, fennel powder, dried ginger powder and salt.
- Whisk all of them well. If your yogurt is too thick (like Greek yogurt), add 3 to 4 tablespoons of water or stock and whisk it well until smooth.
- Once the meat is light brown in color, add hing to the oil. Take the pot off the stove and slowly stir in the spice and yogurt mixture.
- Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.
- Pour 1 cup hot water or stock. Cook covered on a low heat until tender, adding more hot water if required.
- Stir rogan josh every 7 to 8 minutes. When it is done, the mutton pieces should be soft, tender and fall off the bone.
- The cook time depends on the kind of pot, source of heat and the intensity of heat. Do not forget to add more hot water (if required) as you cook.
- The gravy in Rogan josh is neither runny nor too thick but is slightly thick as the some of the bone marrow seeps into the liquids. This results can be achieved only by slow cooking the dish.
- Taste test and add more salt if required. Turn off the heat and rest for few hours before serving. This helps to develop the flavors.
- Serve rogan josh with Butter Naan, Basmati Rice, Paratha or Roti. It is best served with plain rice.
Nutrition Facts : Calories 604 kcal, Carbohydrate 6 g, Protein 32 g, Fat 50 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 149 mg, Sodium 773 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving
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- Place onions in the small bowl of a food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.
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- 1 Heat half the oil in a medium-sized saucepan over a medium-low heat. Add onion and cook for 5 minutes or until soft.
- 2 Meanwhile, place a large frying pan over a medium-high heat. Add the remaining oil and lamb. Brown lamb then place in saucepan.
- 3 To the frying pan add the next 6 ingredients and cook, stirring, for 30 seconds. Add tomatoes, tomato paste and 1/3 cup water. Bring to the boil. Transfer mixture to saucepan and bring to the boil. Reduce heat, cover and simmer over a very low heat for 1 hour until tender.
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- To marinate the lamb, combine the yogurt, garlic, ginger, turmeric, and 1 teaspoon of the salt in a small bowl and whisk to combine. Place the lamb in a glass or ceramic baking dish and add the yogurt mixture. Toss the pieces of lamb until they are coated in the marinade. Cover the dish and refrigerate for at least 3 hours and up to overnight.
- To make the stew, melt the ghee or vegetable oil in a large Dutch oven set over medium-heat. When the fat is hot, about 2 minutes, add the onions and stir to combine. Season with 1/2 teaspoon of the salt. Sauté the onion until golden brown and softened, about 10 minutes.
- While the onions are browning, whisk together the paprika, cumin, coriander, cloves, cardamom, pepper, cinnamon, and cayenne pepper to make a spice mix. Once the onions are browned and softened, add the spice mix and sauté an additional minute until fragrant.
- Add the lamb with the marinade to the onion mixture and stir to combine. Use a wooden spoon to scrape up any browned bits on the bottom of the pan and stir them into the stew. Brown the lamb on both sides and simmer until the marinade has thickened, about 10 minutes.
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