Mushroom Rogan Josh Food

MUSHROOM ROGAN JOSH

Steps:

• Heat the oil in a large pan.
• Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
• Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
• Now add chopped onions, stir and fry until they are golden brown.
• Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
• Cool this mixture by placing pan into a bowl of cold water.
• Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.

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 (2)

Steps:

• Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
• Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
• Raise the heat to medium and refry the meat with any juices for 3 minutes.
• Add the onions and stir fry for 5 minutes.
• Add the tomatoes and tomato puree cook for 2 minutes.
• Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
• Stir in the cream and turn off the heat.
• In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
• Garnish with the coriander leaves.
• Serve with Cumin rice, a vegetable dish, chutney and pappads.

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.