Rogan Josh
Created by Rick W, Saturday, 21 October 2006
Ingredients
At a glance
Course/Dish
Cuisine
Main Ingredient
Cooking Method
Difficulty
Makes
6 servings
- 2 ea 1 inch cubes of ginger chopped
- 8 ea cloves of garlic
- 1 1/2 c beef broth
- 10 T vegetable oil
- 2 lb lamb or beef stew meat
- 10 ea whole black cardamoms
- 2 ea bay leaves
- 6 ea whole cloves
- 10 ea whole peppercorns
- 1 ea 1 inch stick cinnamon
- 2 ea medium onions
- 1 t ground coriander
- 2 t ground black cumin
- 4 t red paprika
- 1/2 t cayenne pepper
- 1 1/4 t salt
- 6 T plain yogurt
- 1/4 t garam masala
- 1 x black pepper
Methods/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 fried meat
- cubes and juices. 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.
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