Rogan Josh Stew Food

LAMB ROGAN JOSH

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.

KASHMIRI ROGAN JOSH

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 (INDIAN LAMB CURRY)

Steps:

• Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.
• Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
• Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg; cook for 5 minutes.
• Stir in crushed tomatoes; cook for 5 minutes. Add yogurt; cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.

BEEF ROGAN JOSH

Steps:

• Pre-heat the oven to 325F.
• Heat the oil in a dutch oven over medium heat.
• Work in batches. Lightly brown the meat in batches. Don't crowd the meat. Leave a half inch around pieces. It doesn't have to be super brown like when making a good French stew but it does need to be brown. Set the beef aside.
• If you need more oil add it now. Then add the onions to the same pot used to brown the beef. Cook until soft and well browned, about 10 minutes. Regulate the heat so the onions don't burn.
• Reduce heat to medium low. Move the onions to the outer edges and add a splash of oil. Add the whole spices (cloves, cardamom, cinnamon and bay) and cook about 30 seconds.
• Leaving the onions on the edge, add the spice mix. Cook for around 90 seconds, stirring constantly. You want enough oil to keep everything wet. If it looks dry, add a Tbsp or two of vegetable oil.
• Mix in the garlic ginger paste and cook another 30 seconds or so.
• Return the meat and accumulated juices and scrape up any browned bits in the bottom of the pot.
• Now mix in the yoghurt one Tbsp at a time. Stir it in before adding the next one. I don't know why this is important but Madhur Jaffrey says so. I still do it. It has never gone wrong. Probably, it doesn't make any difference but, well, Madhur says so and who am I to differ.
• Now add a big tsp of salt with enough water to almost cover the meat.
• Cover and place in the pre-heated oven. Cook until the meat is tender, about 2-2 1/2 hours. Give it a stir every 30 minutes.
• When the beef is tender remove the pot from the oven and place over medium low heat. If the curry is dry, add a bit of water. If it's wet, simmer uncovered to reduce. You want the sauce to be the consistency of heavy cream.
• Let stand a couple minutes to allow the oil to separate. Spoon it off carefully. You should get nearly all your 1/2 cup of oil back. If you don't mind the calories though, leave some of it in the curry. That oil is loaded with spice flavour.
• Adjust salt and add the cherry tomatoes. Simmer for about 5 minutes.
• Serve with basmati rice.

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.

ROGHAN JOSH (ROGAN JOSH)

Steps:

• Blend 4 tablespoons water, garlic, and ginger into a smooth paste in a blender.
• Heat oil in a wide, heavy pot over medium heat. Cook lamb in batches until browned, about 5 minutes per batch. Transfer to a bowl.
• Combine cinnamon sticks, cardamom, peppercorns, cloves, and bay leaves in the same pot. Stir once and cook until cloves swell and bay leaves change color, 2 to 3 minutes. Add onions. Cook and stir until browned, about 5 minutes. Add the ginger-garlic paste; stir for 30 seconds. Add paprika, cumin, coriander, cayenne, and salt. Cook until fragrant, about 30 seconds.
• Stir the browned lamb and its juices into the pot. Stir for 30 seconds. Add yogurt, 1 tablespoon at a time, blending well after each addition. Cook and stir for 3 minutes more. Pour in 1 1/2 cups water; bring to a boil, scraping browned bits off the sides and bottom of the pot. Cover and reduce heat to low. Simmer until meat is tender, about 1 hour, stirring well every 10 minutes.
• Uncover pot, increase heat to medium, and reduce some of the liquid if desired. Spoon accumulated fat from the surface of the mixture. Mix in garam masala and black pepper before serving.

ROGAN JOSH STEW

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.

MUTTON ROGAN JOSH RECIPE

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.

ROGAN JOSH

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.