MobiRecipe

How To make Rogan Josh

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2 1" cubes of ginger chopped
8 Cloves of garlic
1 1/2 c Beef broth
10 tb Vegetable oil
2 lb Lamb or beef stew meat
10 Whole black cardamoms
2 Bay leaves
6 Whole cloves
10 Whole peppercorns
1 1" stick cinnamon
2 Medium onions
1 ts Ground coriander
2 ts Ground black cumin
4 ts Red paprika
1/2 ts Cayenne pepper
1 1/4 ts Salt
6 tb Plain yogurt
1/4 ts Garam masala
Black pepper 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.

How To make Rogan Josh's Videos

Easy Rogan Josh Curry

It's easy to see why Rogan Josh curry is up there with being one of the most popular curries in the world. This easy, relatively cheap and quick to make Rogan Josh has the most incredible flavour, fragrance and presentation. To serve with the curry, fragrant and aromatic saffron rice also makes an appearance and with each curry, I make for you, I’ll always try and make a different style of rice. Please enjoy this one.

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General Products & Equipment Used -

Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Bread Kitchen Knife 22cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Stainless Steel Wire Rack -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Cookware 5 Piece Set -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -

Serves - 2-4

Ingredients -

750g (1.6lbs) - Diced Lamb Leg or Shoulder
3/4 Cup (170g) - Natural Greek Yogurt
2 Tbsp (28g) - Ghee or Clarified Butter
1 Tbsp (20ml) - Canola Oil
1 - Cinnamon Stick
5 - Green Cardamom Pods
4 - Whole Cloves
1 1/2 tsp (4.5g) - Cumin Seeds
3 - Dried Bay Leaves
3 - Shallots, Thinly Sliced
4 - Garlic Cloves, Minced
15g (0.7oz) - Ginger, Peeled & Minced
Hot Water - Enough to just reach the top of the ingredients (Don't completely cover)
2 Tbsp (14g) - Kashmiri Chilli Powder
1 tsp (1.5g) - Ground Fennel or Leaves
1/2 tsp (1.5g) - Ground Ginger
3/4 Cup (180ml) - Hot Water
Seasoning To Taste

Saffron Rice -

1 Cup (200g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
10 - Saffron Sprigs (Optional)
Seasoning To Taste

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#curry #roganjosh #roganjoshcurry

The BEST Lamb Rogan Josh

This is the ultimate in Rogan Josh recipes, and it is so simple to make! It features a very special ingredient, Ratan Jot, which gives the curry a glorious red tinge. But don't fret, if you can't find it, feel free to leave it out and it will taste just as good :)

Perfect served with hot Basmati Rice and/or Rotis and Naan!

I hope you enjoy this video! Scroll down for the full recipe :)

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Facebook Public Page: Vijaya Selvaraju

Instagram/Twitter/Snapchat: @vijayaselvaraju

MUSIC

Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:

INGREDIENTS

1.5 lb, cubed Lamb
1 tsp, Garam Masala
1 tsp, ground Fennel
1 tbsp and 1 tsp, Kashmiri Red Chilli Powder
1 tbsp and 1 tsp, grated Ginger
1 tbsp and 1 tsp, grated Garlic
2 and 1/4 cup, Plain Yogurt
1/2 cup, Canola Oil
3 inches, Ratan Jot (Alkanet Root) broken into pieces
1 tsp, Fennel Seed
1 tsp, Black Pepper Corns
3, Black Cardamom
6, Green Cardamom
6, Cloves
1 Cinnamon Stick
1 large Onion, thinly sliced
3 cups, Water
Salt to Taste

METHOD

In a bowl, combine Lamb, Garam Masala, ground Fennel, 1 tsp Kashmiri Chilli Powder, 1 tsp Ginger, 1 tsp, Garlic, 1 tsp Salt, and 1/4 cup Yogurt. Stir to combine. Cover and refrigerate for 30 minutes to 24 hours to marinate.

Place Rattan Jot in a heat proof bowl. Heat 1/4 cup Canola Oil and pour over Rattan Jot. Allow to steep to release red colour.

Heat a heavy bottomed large pot with 1/8 cup of Canola Oil on high heat. When oil is hot, add Lamb and cook for 15-20 minutes until browned on all sides. Transfer to a bowl and set aside.

In the same pot on medium-high heat, add the remaining 1/8 cup of Canola Oil and allow to heat up. Then add Fennel Seeds, Black Peppercorns, Black Cardamom, Green Cardamom and Cloves. Toast for 15-20 seconds, or until Cloves puff up.

Immediately add the Onions, and cook for 10 minutes until softened and browned. Then add the remaining Ginger and Garlic and cook for 1 minute.

Return reserved Lamb and any juices that may have accumulated in the bowl, back to the pot along with 2 cups of Yogurt. Stir well to combine. Then add Water, 1 tbsp Kashmiri Chilli Powder, and Salt to Taste. Strain the Rattan Jot oil, and transfer only the coloured oil to the curry.

Cook partially covered on medium-low heat for 1.5 hours or until Lamb is tender, and sauce has thickened. Taste for seasoning and add more salt if necessary. Enjoy! :)

???? FASTEST FAMILY ROGAN CHICKEN you will ever make in your LIFE!! ????????❤️

Chicken Rogan is a flavourful Indian dish that originated in the Kashmir region. It features tender chicken pieces cooked in a rich, aromatic gravy made with a blend of spices, including Kashmiri red chilli powder, ginger, garlic, and yogurt. It is typically served with naan bread or steamed rice.

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Stage 1
Lid off for the first 10 mins.
Stage 2
Lid on for the second 10 mins
Stage 3
Perfecto Zone, lid off until cooked

SHOPPING LIST
1kg Chicken Breast
150ml Veg Oil
1 finely diced Onion (150g)
3 Tbsp Garlic Ginger Paste
1Tbsp Cumin Powder
2 Tbsp Mix Powder. or Bassar Mix, or Curry Powder
2 Tsp Coriander Powder
3 Tsp Kashmiri Chilli Powder
900g Fresh Vine Tomatoes if poss
4 Cracked Cardamom pods
2 Tsp Kasoori Methi
1 Tsp Tandoori Masala Powder
1/2 Tsp Black Pepper
2 Tbsp Tomato Puree (add water to thin)
1.5 Tsp Salt or to taste
2 Tsp Sugar
2 Tbsp Natural/Greek Yogurt
Small Piece of Cinnamon.

The 30 min series of curries are ideally cooked the day before you need them for optimal results. Cooking so fast doesn't allow the spices to mature and develop as when you take many hours cooking. This is solved by cooking the day in advance. They are great straight away but better when maturing overnight.

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#cooking #curry #easy

Mutton Rogan Josh Super Tasty Goat Salan Recipe in Urdu Hindi - RKK

Mutton Rogan Josh Super Tasty Goat Salan Recipe in Urdu Hindi - RKK

Ye hai meri rogan josh ki recipe. Dawaton kay liye bathareen dish! Umeed hai aapko pasand ayegi. Here is a link to the list of things I have bought from Amazon

Aubergine Rogan Josh | Jamie Oliver | AD

What a brilliant way to celebrate the humble aubergine! Packed full of spices and flavour with the Patak’s Rogan Josh Paste, cooked so it's soft and buttery, this is a recipe you really need to try. This is a paid ad by Patak's.

Links from the video:

How to Make Curry Paste | Jamie Oliver & Anjali Pathak | AD |

Crispy Korma Salmon | Jamie Oliver | AD |

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Lamb rogan josh #shorts

Ingredients

- 2 red onions, finely sliced
- 1 thumb-sized piece ginger, finely grated
- 6 cloves garlic, finely smashed
- 2 tbsp ghee
- 2 bay leaves
- 1 stick cinnamon
- 6 green cardamom pods
- 2 tsp cumin
- 2 ground coriander
- 2 tsp ground chilli
- 1 tsp Kashmiri chilli powder
- 2 tsp garam masala
- 1 kg diced lamb shoulder
- 1 tbsp tomato paste
- 1 tin of diced tomatoes
- 500ml chicken stock
- 3 tbsp greek yogurt
- Salt to taste
- Rice and pickled red onions to serve

Method

1. In a pressure cooker (if you don't have one you can just use a pot with a lid but it will take 2.5-3 hours to cook) heat the ghee.
2. Add the cinnamon, bay leaves and cardamom and cook until fragrant.
3. Next, add the red onions and season with 1 tsp salt, cook this for 5 minutes before adding the garlic and ginger, and stir this well.
4. Now add the rest of the ground spices and stir well.
5. Add the diced lamb and tomato paste, stir well and add the tin tomato and chicken stock.
6. Stir once more before adding the lid and cook on high pressure for 45 minutes.
7. After 45 minutes, remove the lid and stir through the yogurt.
8. Serve over steamed rice and garnish with pickled onions and coriander.

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