Rogan Josh Meatballs Food

ROGAN JOSH MEATBALLS

Steps:

• In a large bowl combine lamb, cilantro, 2 teaspoons of ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until well blended.
• Shape into meatballs, about 36 - 1" meatballs.
• Heat oil in a deep, large skillet or nonreactive Dutch oven over medium high heat until hot. Cook meatballs in batches until browned. Place meatballs on a plate.
• Reduce heat to medium and in the same skillet, combine remaining 2 teaspoons ginger and 2 cloves of garlic, cardomom and ground red pepper.
• Cook stirring constantly, 1 minute.
• Return meatballs to skillet; add tomatoes and water.
• Bring mixture to a boil; reduce heat to low and simmer for 20-30 min or until meatballs are no longer pink in center and sauce is thickened. Serve warm.

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.