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Rogan Josh
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| Translated literally, Rogan Josh means "Red Meat", so named because of the colour paprika gives it. This dish represents a wonderful bouquet of spices - Cardamom, Cloves, Cinnamon, Cumin, Pepper and Ginger - turns lamb, or beef, into a truly rich treat... |
Serves: |
6 |
Preparation Time: |
20-minutes. |
Cooking Time: |
11/2-2 hours. |
Ingredients: |
6 tbsp Vegetable Oil |
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1kg Lamb or Beef (fat removed and cut into 1-inch cubes) |
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2-medium sized Onions, peeled and finely sliced |
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3 tsps Laziza Ginger & Garlic paste |
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100ml Warm Water |
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1/4 tsp Asafoetida / Hing |
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6-10 Curry Leaves |
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3 Bay Leaves |
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1 tsp Ground Cardamom |
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6 Cloves |
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8 Black Peppercorns |
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2" Stick of Cinnamon broken up |
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200g Plain Yoghurt |
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1 tsp Ground Coriander |
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2 tsps Ground Cumin |
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4 tsp Paprika |
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1/4-1/2 tsp Chilli Powder |
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1/4 tsp Ground Black Pepper |
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1 tsp Garam Masala |
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1 tbsp Chopped Coriander Leaves (optional) |
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1/2 tsp Salt (or to taste) |
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Instructions: |
1. Heat the oil in a Wok or Large Pan on medium to high heat and fry the Asafoetida and Curry Leaves for 30-seconds, followed by the Ginger and Garlic Paste. Fry for a further 1-minute.
2. Add the Meat and stir-fry for a few minutes until it is browned (sealed)
3. Add the Bay Leaves, Black Peppercorns, broken Cinnamon Sticks, Cloves, Ground Cardamom and Onions and continue stir-frying for about 5-minutes or until the onions start to soften.
4. Remove from heat and add the yoghurt and mix well. Return to heat and continue stir-frying for a further 3-minutes. Add the Chilli Powder, Ground Black Pepper Ground Coriander, Ground Cumin, Paprika, Salt and water.
5. Bring to the boil, cover and simmer, stirring occasionally, for 11/2-2 hours or until the meat is tender. If there is too much liquid at this stage, remove the lid and reduce by boiling off some of the liquid.
6. Remove from heat, remove the Bay leaves and Cinnamon Sticks and stir in the Garam Masala and Coriander leaves.
Serving ideas: Serve with Pilau Rice, Aloo Gobi plus any Indian Breads.
Suitable for freezing.
Enjoy! |
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