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Family & Relationships1 min ago
Rogan Josh
Not made a curry before, but am fairly proficient at cooking. Does anyone have a good receipe for RJ, not too difficult, but doesn't have to be too simplistic either!! just as long as it tastes good!!
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I haven't made this, but found this link for you. Scroll right down to find the recipe.
http://101things.wordpress.com/2006/04/15/lamb -rogan-josh/
http://101things.wordpress.com/2006/04/15/lamb -rogan-josh/
I make this around once per month, so very much tried and tested (it serves 4 BTW)
700g stewing lamb
4 cloves of garlic, chopped
2.5 teaspoons chilli powder (preferably Kshmiri) OR 2 teaspoons chilli powder and 1 teaspoon paprika
1/2 cup of full fat yoghurt
250g shallots, chopped
1/4 cup ghee or oil
4 cloves
2 large black cardamoms
4 green cardamoms
2 cinnamon or bay leaves
1 blade of mace (I could only find ground mace, which is fine to use too and a blade equates to about 1/4 teaspoon)
1 teaspoon fennel powder
1 teaspoon ginger powder
1/4 teaspoon turmeric powder
1 1/4 teaspoons of salt (to taste)
1. Boil the lamb with the garlic and 1/2 teaspoon salt in 6 cups of water for 20 minutes. Remove from the heat, remove the meat and set aside. Skim off the scum and strain and reserve the cooking liquor.
2. Make a paste of chilli powder and / or paprika by mixing with a little water. Whick the yoghurt and set aside.
3. Fry the shallots in the ghee or oil until lightly browned. Add the cloves, cardamoms, cinnamon or bay leaves and the mace and fry for 1 minute. Then add the coriander, fennel, ginger and tumeric powders, add the chilli paste and 2 tablespoons of the water and stir continuously. After 2 minutes add the meat. Saute for about 5 minutes. Lower the heat and add the yoghurt, stir well and saute for a few minutes.
4. Add the salt to taset, together with 4 cups of water. Cook until the meat is tender. Before serving, remove the cinnimon or bay leaves, the large cardamoms and mace if still intact (if you didn't use the ground mace).
Hope it goes well.
700g stewing lamb
4 cloves of garlic, chopped
2.5 teaspoons chilli powder (preferably Kshmiri) OR 2 teaspoons chilli powder and 1 teaspoon paprika
1/2 cup of full fat yoghurt
250g shallots, chopped
1/4 cup ghee or oil
4 cloves
2 large black cardamoms
4 green cardamoms
2 cinnamon or bay leaves
1 blade of mace (I could only find ground mace, which is fine to use too and a blade equates to about 1/4 teaspoon)
1 teaspoon fennel powder
1 teaspoon ginger powder
1/4 teaspoon turmeric powder
1 1/4 teaspoons of salt (to taste)
1. Boil the lamb with the garlic and 1/2 teaspoon salt in 6 cups of water for 20 minutes. Remove from the heat, remove the meat and set aside. Skim off the scum and strain and reserve the cooking liquor.
2. Make a paste of chilli powder and / or paprika by mixing with a little water. Whick the yoghurt and set aside.
3. Fry the shallots in the ghee or oil until lightly browned. Add the cloves, cardamoms, cinnamon or bay leaves and the mace and fry for 1 minute. Then add the coriander, fennel, ginger and tumeric powders, add the chilli paste and 2 tablespoons of the water and stir continuously. After 2 minutes add the meat. Saute for about 5 minutes. Lower the heat and add the yoghurt, stir well and saute for a few minutes.
4. Add the salt to taset, together with 4 cups of water. Cook until the meat is tender. Before serving, remove the cinnimon or bay leaves, the large cardamoms and mace if still intact (if you didn't use the ground mace).
Hope it goes well.
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