Rogan Josh Penzeys Food

ROGAN JOSH - PENZEYS

Rogan Josh - Penzeys image

This is my version of the recipe printed on the Penzeys Spices bag of Rogan Josh. It's spicy and savory - the ingredients on the label are: paprika, garlic, ginger, cumin, coriander, Tellicherry black pepper, cayenne pepper, Korintje cinnamon, cardamom, cloves, saffron.

Provided by riflmom

Categories Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs lamb or 2 lbs beef
4 tablespoons ghee or 4 tablespoons oil
1 large onion, minced
4 tablespoons mixed spice, Rogan Josh
1 teaspoon salt
1 cup water
3/4 cup plain yogurt
1 tablespoon cornstarch, disolved in 2 T water (optional)

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.

Nutrition Facts : Calories 493.9, Fat 36.8, SaturatedFat 18.2, Cholesterol 158.7, Sodium 696, Carbohydrate 5.6, Fiber 0.6, Sugar 3.7, Protein 33.9

ROGAN JOSH

Rogan josh image

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

Ingredients

2 onions , quartered
4 tbsp sunflower oil
4 garlic cloves , finely crushed
thumb-size piece fresh root ginger , peeled and very finely grated
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
6 green cardamom , bashed to break the shells
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb , cut into generous cubes
150ml Greek yogurt
chopped coriander , to garnish

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

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