ROGAN JOSH
In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice.
Provided by Tulip-Fairy
Categories Asian
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
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
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 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 (2)
Another version of the recipe that I posted, before. This version has no lemon juice so is smoother. The use of ghee helps give the dish a touch of class. This version is for STARDUST. So try it and post me another review. Please.
Provided by Brian Holley
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 658.4, Fat 49.2, SaturatedFat 24.3, Cholesterol 213.7, Sodium 723.2, Carbohydrate 11.7, Fiber 2.9, Sugar 4.6, Protein 42.5
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.
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
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
Make and share this Rogan Josh recipe from Food.com.
Provided by PanNan
Categories Pakistani
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes.
- Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati.
Nutrition Facts : Calories 619.6, Fat 41.5, SaturatedFat 21.1, Cholesterol 169.8, Sodium 1144, Carbohydrate 26.1, Fiber 4.9, Sugar 12.4, Protein 36.5
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
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
ROGAN JOSH
Rogan josh is an Indian lamb stew or curry from northern India. I love it's rich flavors, deep color and intense aroma. I also have two young children who I am proud to say willingly try new foods. As long as it's not too spicy! For that reason the heat level is toned down in this recipe. If you like your food spicy, double, (or more) the red pepper flakes and cayenne, a couple of chopped chilies would be great too.
Provided by JR Hartman
Categories Curries
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large pan or pot over medium high heat. Add 2 tbsp olive oil to the pot and brown the lamb, set aside lamb meat and add the diced onions, garlic and ginger to the pan. Saute until soft and slightly brown. Add all of the spices and stir them in well, cook for another minute or two.
- In a food processor rough chop the tomatoes, add them to the pan and stir well, deglazing any browned bits from the bottom of the pan. Add the lamb and yogurt. Stir well and bring to a boil. Cover and simmer for and hour and a half or until the lamb is tender. Stir in chopped cilantro and serve over jasmine rice with naan bread.
Nutrition Facts : Calories 171.9, Fat 8.6, SaturatedFat 3.5, Cholesterol 41.8, Sodium 522, Carbohydrate 11.8, Fiber 2.8, Sugar 5, Protein 13.1
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- 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.
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- Cut the lamb into one-inch cubes and pout into a bowl. Add the yoghurt and 1/2 of the salt and mix together. Make sure the yoghurt completely covers the lamb.
- Leave in the fridge for at least ten minutes, but longer if you have time. The yoghurt helps to tenderise the lamb.
- Add the cinnamon, cloves and cardamom and roast until fragrant. Move the spices around the pan whilst they are cooking. Be careful not to burn them!
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