Roghan Josh Rogan Josh Food

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BEEF ROGAN JOSH



Beef Rogan Josh image

Make and share this Beef Rogan Josh recipe from Food.com.

Provided by VNess

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs beef sirloin tip, cut into chunks
1 yellow onion, finely chopped
1 (14 ounce) can diced tomatoes, drained
1/2 cup plain nonfat yogurt
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon cayenne
1 teaspoon ground turmeric
2 teaspoons garam masala
4 garlic cloves, minced
2 tablespoons ginger, peeled and grated
3 tablespoons ghee

Steps:

  • In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
  • Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
  • Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
  • Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
  • In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.

Nutrition Facts : Calories 104.2, Fat 7.1, SaturatedFat 4.1, Cholesterol 16.8, Sodium 22.9, Carbohydrate 9.1, Fiber 2, Sugar 4.2, Protein 2.6

KASHMIRI ROGAN JOSH



Kashmiri Rogan Josh image

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

5 tablespoons vegetable oil
7 black peppercorns, left whole
3 black cardamom pods, left whole*
5 green cardamom pods, left whole*
4 whole cloves
1 cinnamon stick
1 piece mace
1 onion, finely chopped
1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces
6 garlic cloves, peeled, left whole
1 (3/4-inch) piece fresh ginger, peeled and cut in half
Water, as needed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon red chile powder
2 teaspoons ground fennel seeds
1 1/2 teaspoons garam masala
2 tomatoes, blended to a pulp in a food processor
3 tablespoons plain yogurt
Kosher salt
Boiling water, as needed
Handful chopped fresh cilantro, leaves and stems

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



Rogan Josh image

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

1 lb lamb, cut into 1-inch chunks
1 large yellow onion, diced
2 tablespoons garlic, chopped
2 tablespoons ginger, chopped
1 (28 ounce) can whole canned tomatoes
1 teaspoon kosher salt
1 teaspoon sweet paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
3 teaspoons garam masala
1/3 cup yogurt
1/3 cup chopped cilantro

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

ROGAN JOSH



Rogan Josh image

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

2 1/2 cm fresh ginger, peeled and coarsely chopped
8 garlic cloves, peeled
4 tablespoons water
275 -425 ml water
10 tablespoons vegetable oil
1 kg stewing beef or 1 kg diced chicken
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 peppercorns
2 1/2 cm cinnamon sticks
4 medium onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
fresh ground pepper

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 STEW



Rogan Josh Stew image

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

2 ginger, chopped (1" cubes)
8 cloves garlic
1 1/2 cups beef broth
10 tablespoons vegetable oil
2 lbs lamb or 2 lbs beef stew meat
10 black cardamom pods
2 bay leaves
6 whole cloves
10 peppercorns
1 cinnamon stick (1 inch long)
2 medium onions
1 teaspoon coriander, ground
2 teaspoons black cumin, ground
4 teaspoons red paprika
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
black pepper

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

MUSHROOM ROGAN JOSH



Mushroom Rogan Josh image

This is a very tasty curry. The mushrooms make a tasty alternative to meat. This was given to me by a dear Indian friend.

Provided by Bussles

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb mushroom
16 ounces onions, peeled and finely chopped
4 tablespoons oil
4 cardamom pods
2 bay leaves
6 whole black peppercorns
4 whole cloves
2 -3 pieces cinnamon bark
3 garlic cloves, peeled and finely chopped
2 chilies, finely chopped
1/4 inch fresh ginger, peeled and finely chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon garam masala
2 tablespoons red paprika
2 tablespoons tomato puree
5 tablespoons plain yogurt

Steps:

  • Heat the oil in a large pan.
  • Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
  • Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
  • Now add chopped onions, stir and fry until they are golden brown.
  • Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
  • Cool this mixture by placing pan into a bowl of cold water.
  • Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.

Nutrition Facts : Calories 236.6, Fat 15.8, SaturatedFat 2.5, Cholesterol 2.5, Sodium 613.2, Carbohydrate 22.2, Fiber 5.6, Sugar 9.9, Protein 6.9

LAMB SHANK ROGAN JOSH



Lamb Shank Rogan Josh image

This rogan josh recipe is a result of my having prepared Lene's version (recipe #124635) and having made many tweaks in the ingredients and method. I hope you find it as useful and delicious as my family has! The meat is so tender and the sauce goes so well with other Indian dishes, it's one of our favorites.

Provided by Julesong

Categories     Curries

Time 3h10m

Yield 3-4 serving(s)

Number Of Ingredients 17

2 lbs lamb shanks (2)
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/2 large yellow onion, thinly sliced
2 celery ribs, chopped
1 cup hot lamb stock or 1 cup chicken stock
3/4 cup plain Greek yogurt or 3/4 cup sour cream
2 cardamom pods, cracked
1 teaspoon saffron strand
14 1/2 ounces stewed tomatoes (canned are fine) or 14 1/2 ounces crushed tomatoes, with juice (canned are fine)
1/2 cup tomato sauce (optional)

Steps:

  • With paper towels, gently pat any excess moisture from the lamb shanks. Set aside.
  • In a gallon-sized Ziplock or other bag, combine the flour, chili powder, coriander, ginger, cumin, salt and nutmeg. Add the lamb shanks and shake to dust the shanks in the mixture.
  • In a large dutch oven (I use my big, round Le Cruset pot), heat the oil over medium heat. Add the dusted lamb shanks from the bag. Reserve any remaining flour/spice mixture from the bag, setting it aside.
  • Brown the lamb on all sides for about 7 to 10 minutes, careful not to let the flour/spice mixture burn. Transfer the browned meat to a plate and set aside.
  • Add the thinly sliced onion and celery to the dutch oven and sauté for 5 to 7 minutes until the onion is golden brown. Add the reserved flour/spice mixture and cook for 1 minute, stirring continuously. Stir in the stock and yogurt until well mixed.
  • Return the browned lamb to the dutch oven, turning the shanks so that they're covered in sauce. Add the cracked cardamom pods and saffron and bring to a gentle boil. Cover tightly with dutch oven lid and cook at medium low for 90 minutes.
  • Add the tomatoes (and tomato sauce, if you feel the there's not enough liquid in the pot) and cook for an additional 40 to 60 minutes until the lamb is tender and falling away from the bone.
  • Separate the meat from the bone/fat/gristle and serve with the sauce (which I prefer to put through a gravy-fat separator, first).
  • Serve hot with rice and naan. Saag aloo or curried lentils also go well with this dish!
  • Note: make sure your spices aren't stale or the flavorings in this dish simply won't be nearly as delicious.

Nutrition Facts : Calories 834.4, Fat 47.5, SaturatedFat 16.7, Cholesterol 272, Sodium 753.2, Carbohydrate 16.6, Fiber 3, Sugar 8.2, Protein 82.2

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