How To make Lamb Roghan Josh
1 T Coriander seeds
1 1/2 ts Chilli flakes
1 kg Boneless lamb (cubed)
1/2 ts Grated ginger
4 Whole cloves
4 T Ghee or unsalted butter
3/4 c Plain yoghurt
1/2 ts Nutmeg
1/2 ts Ground cardamom
1 c Water
3 ts Garam masala
1/4 ts Powdered saffron
1/2 c Cream
2 T Toasted almond flakes
Cooking time: 1 hour In a dry pan, toast the coriander seeds until very aromatic. Add the chilli flakes and cook briefly, then grind to a fine powder.
Season the meat with ginger, and brown in the ghee or butter with the cloves. Sprinkle on the coriander and chilli.
Add the yoghurt, the meat, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally. Add the water, cover the pan and simmer for about 50 minutes until the meat is very tender. Uncover halfway through cooking to reduce the sauce is a drier curry is preferred.
Add the garam masala. Stir saffron into the cream and add to the pan. Cook gently, stirring for 3-4 minutes.
Serve over white rice and garnish with the toasted almond flakes. -----
How To make Lamb Roghan Josh's Videos
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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
HOW TO COOK LAMB ROGON JOSH | BRITISH INDIAN RESTAURANT RECIPE
HI GUYS,
THIS IS A SIMPLE RECIPE FOR YOU GUYS TO ENJOY IN THE COMFORT OF YOUR OWN HOMES.
8 - 10 CUBES OF COOKED LAMB MEAT OR 500G COOKED LAMB
1 SMALL DICED ONION
0.5 SLICE OR DICED GREEN PEPPER
2 BAY LEAVES (TEZ PATA)
0.5 TSP SALT
1 DICED TOMATO
1 TBS GARLIC AND GINGER PASTE
0.5 TSP KASOORI METHI
1 TBS FRSH CORIANDER
2-3 GREEN CHILLI
2 TSP MIX CURRY POWDER
0.5 TSP GARAM MASSALA
0.5 TSP CHILLI POWDER
1 TBS TOMATO PUREE
400 ML BASE GRAVY IF THICK GRAVY 250 ML IS FINE
REMOVE MEAT AND SOME OF CONTENT AND LEAVE A BIT OF SAUCE AND ADD 1 TBS TOMATO PUREE WEDGES OF TOMATO AND CORIANDER WITH A PINCH OF SALT.
HOW TO MAKE A BASE GRAVY
HOW TO MAKE TOMATO PUREE
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Rogan Josh | Mutton Rogan Josh | Lamb Rogan Josh
Rogan Josh | Mutton Rogan Josh | Lamb Rogan Josh | Kashmiri Mutton Rogan Josh | How To Make Kashmiri Mutton Rogan Josh
Ingredients:
Mutton/lamb - 500g (with bones)
Yogurt - 150g
Kashmiri chilli powder - 2tbsp
Fennel powder - 1tbsp
Ginger powder - 1tsp
Turmeric powder - ¼tsp
Asafoetida - ½tsp
Bay leaf - 2
Cinnamon - 2(1inch)
Cloves - 6
Green cardamom - 4
Black cardamom - 2
Mace - 1
Nutmeg - small piece
Pepper - ½tsp
Cumin seeds - ½tsp
Garam masala - ¼tsp
Mustard oil - 5tbsp
Water - 2cup (500ml)
Salt to taste
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#roganjosh #lambroganjosh #muttonroganjosh #kashmiriroganjosh #muttonrecipe #spicyfoodz #spicyfoodzrecipes
How To Make Lamb Rogan Josh | Ep 581
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How To Make Lamb Rogan Josh | Ep 581
700g diced lamb leg (mutton can be used)
4 heaped tbsp tomato paste
1/2 tsp ground cardamom
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp black pepper
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
2 tsp sweet paprika
1/2 tsp cayenne pepper
2 tsp garam masala
1 brown onion, finely diced
4 bay leaves
4 cloves
1 cinnamon stick
3-4 tbsp oil
3 crushed garlic cloves
1 tsp salt
1.5-2 cups water, extra if required
1/2 cup plain yoghurt
Homemade Lamb Rogan Josh | Slow Cooker Sundays
Creating a homemade curry from scratch may seem a little daunting at first, but this recipe is super easy to follow. The slow cooked lamb will fall apart on the fork and melt in the mouth. Best of all, this is a chance to use up those spices you may have hidden away in the back of the cupboard!
Our brand new website is launching soon! Here you'll be able to find Slow Cooker inspiration, recipes, tips & tricks.
For now, the full ingredients list for this can be found on our instagram, @slowcookersundays_, or
How To Make ROGAN JOSH (KASHMIRI STYLE) | Step By Step Guide In English
How To Make Rogan Josh - Rogan Josh Kashmiri Wazwan Style - Rogan Josh Kashmiri Style
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Ingredients required For Making Rogan Josh - Serves 5 o 6
* 1.146 kg/ 3 lb lamb shank and shoulder pieces with bones. Please use large chunky pieces for this recipe. You can even use goat meat (known as mutton in India)
*435 gm/ 1 lb yellow/red onions/shallots
* 30 gm/ 1oz / 6 large garlic cloves
* 4 to 5 cloves
* 2 inch length cinnamon stick
* 1 dry bayleaf
* 1 black cardamom
* 4 green cardamoms
* 1 tablespoon salt or as per taste
* 1 tablespoon heaped fennel powder(saunf). I crushed 2 tablespoons of fennel seeds in my mortar and pestle and used 2 tablespoons from the powder. You can save any leftover for making any curry.
* 2 heaped teaspoons dyr ginger powder (saut powder)
* 2 teaspoons Kashmiri chilli powder
* 2 tablespoons sweet paprika
* 1/4th teaspoon turmeric powder
* 2 teaspoons ground coriander seeds (dhania powder)
* 1 teaspoon garam masala powder
* 1/3rd cup oil
* 1 to 2 tablespoons ghee.
How to make homemade ghee -
* Few threads of saffron soaked in 1/4th of a cup of hot water (optional)
* 3 cups of hot water for making broth. You will need more if not using a pressure cooker.
Method -
* Add the meat into a pressure cooker or pot. Add bayleaf, cloves cinnamon stick, garlic, salt and hot water.
* Allow to come up to a boil on medium heat
* Skim off the scum floating on top and then add crushed cardamom
* Pressure cook for 30 mins or 35 mins if using Instant Pot. If using a regular pot it will take more than an hour for the meat to be 80% cooked. Please note the cooking time in pressure cooker may vary as pressure cookers vary, the quality of meat varies so it may take more or less time. For me it took 30 mins. I would say set a lower time than stated to start with so that even if it turns out to be tough it will get cooked later on while boiling off the gravy.
* After 30 mins switch off heat and allow the pressure to be released naturally and then open the lid of the cooker. Remove all the whole spices (whatever catches your eyes)
* Add a few threads of saffron in a bowl and add a fourth of a cup of hot water to it. Allow it to steep.
* While the meat is getting cooked brown the onions as showed in the video
* Take out the onions once they turn golden brown and spread them out. Allow the onions to cool down and then make a paste in your blender using a third of a cup of water
* Add a table spoon of oil and ghee in the remaining oil and warm it up
* Switch off heat once oil turns warm and add Kashmiri chilli powder and paprika. Immediately add 2 to 3 ladles of meat broth. Switch stove back on. Stir on low heat till the mixture bubbles for a few seconds only.
* Add the red mixture to the broth
* Add fennel powder, ginger powder, turmeric, coriander powder and garam masala powder to the boiled meat. Then add the fried onion paste and saffron water.
* Allow the meat to boil over medium high heat till the gravy gets a bit of a thickness and oil floats on top
* If you see the meat is starting to fall off the bone, take out the meat pieces and boil only the gravy to get that thickness.
Serve Rogan Josh with hot steamed rice/naan/laccha paratha. As with any curry the flavor gets better the more it sits so leftovers will taste even better the next day. It stays good in the refrigerator for 5 to 6 days or can be frozen for long to be enjoyed any time later.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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