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!
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Rogan Josh Recipe | Lamb/mutton Rogan Josh
Rogan Josh or Kashmiri Rogan Josh is a world popular dish from the Kashmeer region of India. Traditionally made with mutton. But you can cook rogan josh with lamb or chicken. This is the authentic Rogan Josh recipe and is cooked with lamb.
Ingredients
500g lamb with or without bones cleaned and cut into bite-sized pieces
250g sliced onions
5 bay leaves
10 green cardamon
6-7 black cardamon
10 cloves
4'' cinnamon
2 mace
2tbsp ginger and garlic paste
200g tomatoes (pureed)
1tbsp fennel powder
1/2tbsp mano powder
1 tbsp coriander powder
2tbsp plain yoghurt
50g fried onion paste
1tbsp fennel seeds
2tbsp vegetable oil
1tsp fennel seed powder
2tsp garam masala
1tsp cinnamon powder
hot water as required
salt as required
fresh ginger for garnish
coriander sprig for garnish
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Mutton Rogan Josh | कश्मीरी मटन रोगन जोश | Rogan Josh Recipe | Mutton Rogan Josh Kashmiri Style
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INGREDIENTS:
Lamb Curry Cut= 1 kg
Mustard Oil= 1 cup
Bay Leaf= 2
Green Cardamom= 7 no
Black Pepper= 1 tsp
Black Cardamom= 4 no
Cloves= 7 no
Cinnamon Stick= 4
Onion= 600 gm
Salt= 1 tbsp
Ginger Garlic Paste= 3 tbsp
Coriander Powder= 2 tbsp
Garam Masala= 1 tbsp
Cumin Powder= 1 tbsp
Kashmiri Chilli Powder= 2 tbsp
Turmeric Powder= 2 pinch
Tomato Puree= 1 cup
Water As For Needed
Curd= 1/2 cup
Saffron= 2 pinch
Kashuri Methi Powder= 1/2 tsp
Dry Ginger Powder= 1/2 tsp
Green Cardamom Powder= 1/4 tsp
Fennel Seeds Powder= 1/2 tsp
Desi Ghee= 1/2 cup
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How to Make Lamb Rogan Josh with Vivek Singh
Vivek Singh, Founder and CEO of Cinnamon Kitchen, shows us how to make the mouth watering Lamb Rogan Josh, a recipe from Singh's fifth cookbook, Spice at Home. FULL RECIPE BELOW...
HOW TO MAKE LAMB ROGAN JOSH:
This could be made with whole shanks, but it’s better made with shanks cut into three or four pieces (which are easier to fit into the pan and take less cooking time), like you would for an osso bucco. This dish would be just as good made with mutton or goat.
Not a lot of people know this, but ‘rogan josh’ literally translated from Hindi means ‘red juice’. It’s a Kashmiri dish where the redness comes from the bark of a locally grown tree called rattan jyoth. It is more than likely that you will not be able to find this even in Asian shops, so I suggest you use crushed beetroot in the final tempering process instead.
Serves 4
6 lamb shanks, each shank cut into three or four pieces on the bone (ask your butcher to do this for you)
5 tablespoons corn oil or ghee
2 black cardamom pods, lightly crushed using a pestle and mortar
2 cinnamon sticks
½ teaspoon black peppercorns
2 large onions, finely chopped
1½ teaspoons salt
2 tablespoons Ginger and Garlic Paste (see page 226)
1½ tablespoons Kashmiri chilli powder
½ teaspoon ground coriander seeds
200ml plain yoghurt
400ml lamb stock or water
1 teaspoon ground ginger
1 teaspoon ground fennel seeds
½ teaspoon garam masala
2 tablespoons cream
1 tablespoon chopped coriander
Tempering (optional)
1 tablespoon ghee
2 sticks of rattan jyoth (see introduction) or half a crushed beetroot, to add colour
Pat the cut lamb shanks dry with kitchen paper and keep aside.
Heat the oil or ghee in a heavy-based casserole dish that you have a lid for, add the crushed cardamom, cinnamon sticks and peppercorns and stir over a high heat for 30 seconds or so until they release their flavours into the oil. Add the cut shanks and salt, sear over a high heat for about 10 minutes, turning frequently to brown the meat on all sides. Take care not to overload the pan as this would simply leach the juices out and stew the meat. Once browned, remove the meat and drain on kitchen paper.
Into the same pan, add the onions and salt, cook over a medium heat for 15 minutes or until golden brown. Add the ginger and garlic paste and cook for a couple of minutes. The paste tends to stick to the pan, so keep stirring continuously.
Now add the fried lamb, chilli powder and ground coriander and cook for a further 2–3 minutes. Take care to handle the shanks carefully so the meat does not come off the bone at this stage. Whisk in the yoghurt gradually, stirring continuously until it gets absorbed into the mix. Once all the yoghurt is absorbed, add the stock or water. Take care not to add all the yoghurt at once as it will lower the temperature of the sauce and the yoghurt will split.
Cover with a tight lid and cook over a low heat for 50–60 minutes until the shanks are soft (or around 2 hours if using whole shanks). You may need to add some more stock or water if the sauce is thick or it requires more moisture to cook. If you do not have a suitable pan, the pot-roasted and browned meat could be put in a braising tray with the liquid, covered with foil and braised in the oven (160–170ºC/Gas Mark 3–3½) for about 2 hours. (Although it’s not traditional to finish this dish off in the oven, I find the results are much better if the last part of the cooking happens in an oven, as the textures are much better and the meat does not get broken.)
Check that the meat is cooked; it should easily fall off the bone when it’s done. Sprinkle in the ground ginger, fennel and garam masala.
For a special finishing touch, tie up the rattan jyoth/beetroot in a muslin cloth. Heat the ghee in a pan, add the rattan jyoth/beetroot and let it infuse for a minute. Add the infused ghee to the shanks and simmer for 2 minutes. When the sauce turns dark red in colour, take out and discard the muslin.
Remove the meat from the sauce to a serving plate. Add the cream and chopped coriander to the pan and bring the sauce back to a simmer, then pour over the meat.
Serve with either steamed/ boiled basmati rice or a bread of your choice. Use any leftover rogan josh as a filling in the Lamb Rogan Josh Pithivier – the perfect party pie (see page 114).
Mutton Rogan Josh Recipe | How To Make Kashmiri Mutton Rogan Josh | Mutton Recipes | Neelam Bajwa
Learn How To Make Kashmiri Mutton Rogan Josh Recipe from Chef Neelam Bajwa only on Get Curried. Make this easy Mutton Recipe at your home and share your experience with us in the comments section below.
Ingredients:-
750g mutton
2 tbsp. Ghee
3/4 cup plain yoghurt
1 tbsp lemon juice
4 green cardamom powdered
2 black cardamom powdered
1 piece of cinnamon
2 bay leaves
6 cloves powdered
3/4 tbsp ground fennel
1/2 tbsp ginger powder
1 tsp black pepper
1/2 tsp asafoetida (hing)
3 tbsp Kashmiri chilli powder
4-5 tbsp mustard oil
1 tsp garam masala
Salt to taste
Coriander and mint to garnish
Kewra water
Method:-
- Marinate mutton in the marination ingredients preferably overnight or a minimum of 3 hours.
- Make a paste of yoghurt and the spices mentioned for the yoghurt mix.
- In a pressure cooker heat ghee and saute cinnamon stick, bay leaves and asafoetida in it.
- Now add the marinated mutton and fry for 20 minutes.
- Add black pepper, ground cloves, black cardamom powder, green cardamom powder, fennel seed powder, salt, yoghurt mix, water, green chillies and stir well.
- Cover with a lid and cook for 3-4 whistles.
- Once the cover is opened, add the onion, garam masala powder, coriander leaves, mint leaves, Kewra water and stir.
- Garnish with mint and coriander leaves and serve!
Kashmiri Mutton Rogan Josh is ready to serve!
HAPPY COOKING!!!
#MuttonRoganJosh #RoganJosh #GetCurried
Host : Neelam Bajwa
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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