Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
Slow Cooker Lamb Rogan Josh is a rich and aromatic dish with tender pieces of lamb cooked slowly in a warming tomato and chilli sauce.
Preparation time: 10 minutesCooking time: 30-40 minutesServes: 6 Ingredients: One jar of Tamarind Tree Rogan Josh Curry Paste 1.2kg Lamb shoulder, diced 2 tbsp. Oil Salt to tste 1 Large Grilled eggplant, diced 50-100gm Greek yogurt whisked with a tbsp. of tomato paste. Process: Heat oil in a large saucepan. Add diced lamb shoulder and brown on all sides. Add 260gm Tamarind Tree Rogan Josh Curry Paste and 260ml water. Season to taste. Bring to a boil and cover with a lid. Simmer until the lamb is soft and the sauce has thickened. Add grilled eggplant. Garnish with fresh coriander, serve with rice and naan or roti, raita and poppadum’s Tip: Season diced eggplant with salt, a tbsp. of Rogan Josh and a tbsp. of oil. Mix well and place on a baking tray and lightly cook under the grill. Reviews:
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Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
Rogan Josh is one of my favorite comfort foods. For years, I made it with Penzeys Rogan Josh blend, which I like very much. Then I got the bright idea to start mixing my own blends, for three reaso…
Our Rogan Josh Cooking Sauce pairs perfectly with meatier fish such as monkfish. Marinating in our Classic Tandoori first provides even more flavour. In collaboration with Wright Brothers. Photography by Matt Austin.
Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili peppers which have more color than heat.
Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
Mutton rogan josh is delicious mutton curry is perhaps the most famous of kashmiri dishes....I didnt heard about Mutton Rogan Josh before... when i saw it in the net, and the colour attracted me to make it for my guest who visit my home on this sunday.. This sunday is really superb that i make fully North Indian food for them, they were really supprised to have lunch.. The word rogan means clarified butter in persian, while josh means hot or passionate... Rogan josh is one of the signature dishes from the magnificent state of kashmir... Brimming with flavour, ginger powder, fennel seeds gives excellent treat to the taste buds...The mutton is easily cook along with yummy indian spices and the kasmiri chilli powder gives excellent colour to our dish.. The spices are added to this curry is must because that what makes rogan josh,,, And it is red in colour thats why it is called as rogan josh because once you finish making this curry the rogan the red oil should floated on the top of the curry.. I suggest you to buy kashmiri chilli powder and add it in this curry which gives the red colour naturally. Some people will add a touch of saffron in thgis too. But io didnt add.... This curry taste best when served with hot steamed rice, naan or parathaa... Preparation time : 10 mins Cooking time : 2 hours and 30 mins Serve - 10 Cuisine : Kashmir INGREDIENTS : Mutton - 1 kg Onion - 500 grams (sliced) Thick yogurt - 1 cup Ghee - 6 tbspn Water - as needed Salt - as needed FOR PASTE : Kashmiri chilli powder - 3 tbspn Garam masala powder - 1 tspn Coriander powder - 2 tbspn Fennel seeds - 1 tbspn Ginger powder - 1 1/2 tspn FOR TEMPERING : Cinnamon / Pattai - 3 sticks (small) Green cardomom Cloves - 5 Star anise - 1 Mace - 1 METHOD : Take a bowl add in all the ingredients given for paste. And mix well and set aside.. Heat a wide pan with clarified butter / ghee. Add in all the tempering ingredients and saute it for a min. Add in sliced onions and toss it for 4 mins or till it became lightly golden colour.. Now add in mutton few at a time and brown the colour. This will take around 5 to 10 mins and let it all heat through. Now add in salt and some water, mix well.Now every thing to a boil, Cover it with lid.. Simmer for 1 1/2 hours..After that add in spices mix and thick yogurt and mix well. Again simmer for 30 mins. once it cooked and meat became soft, keep it in low flame for 5 mins.. Till the oil floats on the tops.. Now turn off the heat and serve with rice or roti.. IN PRESSURE COOKER METHOD : Instead of cooking you can add the whole thing in cooker and whistle for 6 - 7 and simmer for 5 mins.. Turn off the heat and let the steam go all by itself. Open the cooker and mix well and serve.. PICTORIAL : Take all your ingredients Spices for tempering In a bowl add in garam masala powder Add in coriander powder Add in kasmiri chilli powder Ginger powder Fennel seed powder.. this give teal aroma Mix well Add some water and mix well set aside, look the colour because of kasmiri chilli powder Heat a pan with ghee and add all spices Add in sliced onions Toss well (it became soft) Again toss it till light golden brown Add mutton pieces Toss the mutton along with the ghee which gives rich taste to mutton Mutton it self leaves water Toss till brown and add in salt Add some water Cover it with lid and simmer on very low flame for 1 1/2 hours.. Saute in between See how it change into brown colour Now it's done Add in the masala paste Allow to boil for 30 mins Now add in thick yogurt or (you should not need to boil, mix all these quickly) you can tansfer the whole thing to a pressure cooker and cook as menstioned... By which time the curry would be thick and meat will be cooked soft.. Serve hot Enjoy...
Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
This easy vegetarian rogan josh recipe is a great weeknight dinner option. It's so easy and only needs a few ingredients that you can buy on the way home.
Lamb Rogan Josh is a slow-cooked curry, known for its vibrant red color, made with bone-in lamb cooked in chili and spices.
Jamie Oliver Lamb Rogan Josh is made with tender mutton, aromatic spices, and creamy yogurt, creating a flavorful Indian curry. With a total preparation time of approximately 2 hours, this recipe serves 4 people.
This Rogan Josh recipe is a beautiful red-colored, complex-flavored curry dish with Persian origins that's a staple in Kashmiri cuisine.
Ismét egy nagyon finom étel a Nélkülözhetetlen ázsiai szakácskönyvből. Tesztalanyom,:) Jr Smith nagyon elégedett volt vele, és azt mondta, ezt bármikor tálalhatom neki. Nagyon bejött neki ez a currys, indiai ízvilág, a legnagyobb örömünkre!
Introduced to Kashmir by the Mughals whose cuisine was influenced by Persian cuisine, Rogan Josh consists of lamb or goat that has been slow-cooked in oil, yogurt and a mix of many different spices until it is fall apart tender. Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that they've become a part of my standard culinary repertoire, like her delicious Rogan Josh. Rogan Josh Serves 4 Recipe courtesy of Madher Jaffrey 2 1″ chunks fresh ginger, peeled, coarsley chopped 8 cloves garlic, peeled 2 cups water 10 tablespoons vegetable oil 2 pounds boned lamb shoulder or leg, cut into 1″ cubes 10 whole cardamom pods 2 whole bay leaves 6 whole cloves 10 whole black peppercorns 1 stick cinnamon 2 medium onions, peeled, finely chopped 1 tsp ground coriander seed 2 tsp ground cumin seeds 4 tsp red paprika 1 tsp cayenne pepper, ground or adjust to taste 1 tsp salt, to taste 6 tbs plain yogurt 1/4 tsp garam masala 1 dash fresh ground pepper to taste Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend well into a smooth paste. Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. 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 colour. This just takes a few seconds. Put in the onions and stir and fry for 5 minutes or until the onions turn a medium-brown colour. Add the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt, and stir fry for another 30 seconds. Add the browned meat cubes and the meat juices. Put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes. Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour or until the meat is tender. Every 10 minutes give the pot a good stir to prevent burning. When the meat is tender, take off the lid, turn the heat to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened. Sprinkle the garam masala and black pepper over the dish and mix them in just before being served with Basmati rice.
Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
