Rogan Josh Penzeys Food

ROGAN JOSH - PENZEYS

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.

ROGAN JOSH

Steps:

• Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
• Cover, refrigerate 3 hours or overnight.
• Heat ghee in large pan, add whole spices, cook, stirring until fragrant.
• Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
• Add ground spices, cook stirring until fragrant.
• Add lamb mixture, stir to coat in spice mixture.
• Add stock; simmer, covered, for 1 1/2 hours.
• Remove cover; simmer about 30 minutes or until lamb is tender.
• just before serving, stir in garam masala and fresh herbs; heat through.

ROGAN JOSH

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.

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.