Dinner - Rogan Josh Recipe
Indian curry paste that creates an aromatic, mildly spiced curry with a thick red sauce. Make lamb rogan josh that's better than you can get at your local Indian restaurant.
Rogan Josh Curry Paste
Yields: 400 servings
Number of ingredients: 17
- 8 green cardamom pods
- 4 black cardamom pods
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 4 whole cloves
- 1 whole cinnamon stick, broken in half
- 2 whole bay leaves
- 2 whole dried chillis
- 4 garlic cloves, peeled
- 1 1/2 thumb-sized pieces of root ginger (30g), peeled and roughly chopped
- 150g roasted red peppers, from a can, drained (or 2-3 fresh peppers, roasted until black and blistered, skin peeled)
- 4 tablespoons (80g) tomato purée
- 2 tablespoons smoked paprika
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 2 teaspoon salts
- Toast the whole spices. Break open the cardamom pods by crushing with the broad side of a heavy knife. Shake out the seeds and discard the husks.
- Heat a large frying pan over a medium heat. Add the whole spices (cardamom seeds, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, bay leaves and dried chillis) and dry fry for 1 – 2 minutes, or until they release a fragrant aroma. You may need to do this in batches, depending on the size of your pan.
- Grind the toasted spices. Tip the toasted spices into a spice grinder and grind until finely ground (if you do not have a spice grinder, then use a pestle and mortar or the small bowl of a food processor). Set aside.
- Purée the aromatics. Put the aromatics (garlic, ginger, red peppers and tomato purée) in the small bowl of a food processor. Blitz until smooth.
- Add the ground spices. Tip in the toasted spices, and the remaining paste ingredients (paprika, garam masala, turmeric and salt). Blitz to a smooth paste.
- Bottle the paste. Transfer the paste to a sterilised glass jar, using the back of a spoon to press the mixture down and eliminate air bubbles. Pour over a layer of neutral-tasting oil like light olive oil (this should be poured off before using). Seal, and transfer to the refrigerator. For best results eat within 1 month. If storing for longer than 1 month, fry the paste for a few minutes until it steams before bottling.
Rogan Josh - an Indian lamb curry to die for! A heady combination of intense spices in a
Rogan Josh Paste Recipe | How to Make a Simple Curry
Rogan Josh Recipe
Provided by: Amy | Chew Out Loud
Total time: 225 minutes
Cook time: 180 minutes
Prep time: 45 minutes
Yields: 6 servings
Number of ingredients: 18
- 1- inch piece fresh ginger (peeled and sliced)
- 10 large garlic cloves (peeled)
- 1/2 cup canola oil
- 3- lb chuck beef roast or lamb shoulder (trimmed and cut into 1-inch cubes*)
- 10 whole cardamom pods
- 3 bay leaves
- 10 whole cloves
- 10 whole peppercorns
- 2 whole cinnamon sticks
- 4 onions (peeled and chopped)
- 2 tsp ground coriander
- 3 tsp ground cumin
- 5 tsp smoked paprika
- 1 tsp garam masala
- 1/2 to 1 tsp cayenne pepper (depending on spice desired)
- 1 tsp table salt (plus more to taste)
- 1/2 cup whole plain yogurt (Greek is fine)
- freshly ground black pepper (to taste)
- Calories: 545 kcal
- Sugar: 5.8 g
- Sodium: 551.2 mg
- Fat: 31.5 g
- Saturated Fat: 5.3 g
- Trans Fat: 0.1 g
- Carbohydrate: 15.8 g
- Fiber: 3.6 g
- Protein: 48.9 g
- Cholesterol: 137.1 mg
- Serving Size: 1 serving
- Blend: In a blender or immersion blender, add ginger, garlic, and 4 TB water. Blend until mixture is the consistency of paste. Transfer into a small dish and set aside.
- Brown: In a large heavy pot or Dutch oven, heat oil over medium heat until hot. Working in batches, use metal tongs to brown beef cubes until all sides are nicely browned. Use tongs to place browned meat in separate dish and set aside.
- Stir and Cook: In the same pot with the same oil, add cardamom pods, bay leaves, cloves, peppercorns, and cinnamon. Stir 30 seconds. Add onions, and stir 5 minutes. Add ginger paste mixture and stir 30 seconds. Add coriander, cumin, paprika, garam masala, cayenne, and 1 tsp salt. Stir 30 seconds.
- Add Back: Add back the browned beef cubes with accumulated juices. Stir to coat well. Add yogurt and stir until well incorporated, 2 minutes.
- Braise: Add 2 cups water to the pot. Bring to a boil, stirring occasionally. Cover with tight-fitting lid and turn heat to a medium-low boil. Let cook for 3 hours or until meat is fork-tender (Stir well once, halfway through.)
- Thicken: If curry needs to be thickened, uncover and boil for 5 minutes to reduce liquid to desired consistency. Add salt and pepper to taste, if needed. Remove bay leaves, cinnamon sticks, and pods/cloves if desired.
- Serve: Serve warm, with naan bread or basmati rice.
Lamb rogan josh
Provided by: romain | glebekitchen
Total time: 115 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 25
- 1 lb lamb shoulder stew meat (bone in or not - up to you)
- 1 Tbsp curry powder (or Indian restaurant spice mix)
- 1/2 tsp kosher salt
- enough water to cover the lamb
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp Indian restaurant spice mix powder ( - recipe link below)
- 1/2 tsp tandoori masala powder
- 1 tsp kashmiri chili powder
- 1 tsp paprika
- 1/4 tsp black pepper
- 1 tsp kasoor methi (- dried fenugreek leaves)
- 1/2 tsp kosher salt
- 3 Tbsp vegetable oil
- 1 2" cinnamon bark (- cassia)
- 3 green cardamom pods
- 1/2 small onion (cut into 1/2 inch pieces)
- 1/4 red pepper (cut into 1 inch pieces)
- 1 Tbsp garlic ginger paste ( - recipe link below)
- 1 Tbsp tomato paste (diluted in 2 Tbsp water)
- 2 Tbsp cilantro leaves and stems (- finely minced)
- 1 Tbsp natural yoghurt
- 15 oz curry base ( - recipe link below)
- 1 tsp brown sugar (or jaggery)
- 3-4 cherry tomatoes (cut in half)
- Serving Size: 2 servings
- Calories: 479 kcal
- Carbohydrate: 21 g
- Protein: 31 g
- Fat: 31 g
- Saturated Fat: 20 g
- Cholesterol: 93 mg
- Sodium: 1539 mg
- Fiber: 6 g
- Sugar: 6 g
- Pre-cook the lamb
- This is basically the easiest stew you will ever make.
- Combine the lamb, curry or mix powder, salt and enough to water to cover in a sauce pan.
- Bring to a boil and then reduce heat to a simmer. Cook until the lamb is tender. This usually takes 60-90 minutes.
- You can do this the day before. You can also make batches and freeze the lamb in 12 oz portions (cooked weight) to make curries whenever you'd like. That's what I do.
- Lamb rogan josh
- Combine the coriander powder, cumin powder, Indian restaurant spice mix, tandoori masala powder, kashmiri chili powder, paprika, black pepper, salt and kasoor methi in a small bowl. This is your spice mix.
- Cut up the onion and red pepper.
- Dilute the tomato paste with enough water to get to the consistency of passata.
- Heat your frying pan (don't use non-stick) briefly over medium heat. Add 3 Tbsp vegetable oil. Use all the oil specified. It's important.
- When the oil starts to shimmer add the cinnamon bark and green cardamom. Cook until you see little bubbles form around the whole spices.
- Add the onions and peppers and cook until the onions are soft and a few are starting to brown around the edges.
- Add the garlic ginger paste. Cook it, stirring constantly, until it stops sputtering.
- Turn down the heat to medium low and add the spice mix. This is the critical step. Stir it constantly for about 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
- Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
- Add the cilantro leaves and stems. Cook for around 15-20 seconds.
- Mix in the yoghurt. Cook, stirring constantly, for about 30-45 seconds.
- Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
- Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
- Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked lamb and sugar.
- Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.
- Add the cherry tomatoes and cook until the tomatoes are just warmed through. Garnish with a bit of chopped fresh coriander if you like and serve.
Lamb rogan josh
Provided by: Sara Buenfeld
Total time: 110 minutes
Cook time: 75 minutes
Prep time: 35 minutes
Yields: 6 servings
Number of ingredients: 14
- 2 onions , quartered
- 4 tbsp sunflower oil
- 4 garlic cloves , finely crushed
- thumb-size piece fresh root ginger , peeled and very finely grated
- 2 tbsp Madras curry paste
- 2 tsp paprika
- 1 cinnamon stick
- 6 green cardamom , bashed to break the shells
- 4 cloves
- 2 bay leaves
- 1 tbsp tomato purée
- 1kg lean leg of lamb , cut into generous cubes
- 150ml Greek yogurt
- chopped coriander , to garnish
- Calories: 386 calories
- Fat: 24 grams fat
- Saturated Fat: 9 grams saturated fat
- Carbohydrate: 6 grams carbohydrates
- Sugar: 3 grams sugar
- Protein: 37 grams protein
- Sodium: 0.54 milligram of sodium
- 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.