How To make Rogan Josh
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
Lamb Rogan Josh
Ingredients:
3 lb. lamb
2 tsp salt
½ cup yogurt
¼ cup cooking oil
¼ cup mustard oil
2 bay leaves
½ tsp pepper
2 black cardamom
5 cardamom
6 cloves
3 cinnamon sticks
3 cups sliced onion
1 tbsp ginger paste
1 tbsp garlic paste
3.5 cups hot water
2 tbsp Kashmiri chili
1 tsp fennel powder
½ tsp ginger powder
Instructions:
1. Marinate the lamb cuts with salt and yogurt for an hour
2. Add cooking oil in a large pot along with mustard oil, bay leaves, pepper, black cardamom, green cardamom, cloves and cinnamon sticks
3. Fry until fragrant for about a minute
4. Add sliced onion and fry until brown
5. Add the marinated lamb, ginger and garlic paste
6. Saute for 10 minutes
7. Pour hot water and cook for 45 minutes on medium-low heat with lid on
8. Mix Kashmiri chili in water and pour it over the lamb dish for color and flavor
9. Add fennel powder, ginger powder and cook for another 10 minutes with lid on
10. Garnish with fresh coriander before serving
11. Ready to Enjoy!
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Here is what you'll need!
Lamb 3 lbs
Salt 2 tsp
Yogurt 1/2 cup
Cooking oil 1/4 cup
Mustard oil 1/4 cup
Bay leaves 2
Black peppers 1/2 tsp
Black cardamom 2 pcs
Green cardamom 5 pcs
Cloves 6
Cinnamon sticks 3 small
Water 3.5 cups
Slicd onion 3 cups
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Kashmiri red chili 2 tbsp
Fennel powder 1 tsp
Ginger powder 1/2 tsp
Enjoy!
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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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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
Mutton Chukka
Mutton Kulambu | Mutton Kulambu In Pressure Cooker
Mutton Pepper Fry
Easy Mutton Biryani For Beginners
Mutton Korma Recipe
#roganjosh #lambroganjosh #muttonroganjosh #kashmiriroganjosh #muttonrecipe #spicyfoodz #spicyfoodzrecipes
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.
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How to Make Curry Paste | Jamie Oliver & Anjali Pathak | AD |
Crispy Korma Salmon | Jamie Oliver | AD |
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ROGAN JOSH | LAMB ROGAN JOSH | MUTTON ROGAN JOSH | ROGAN JOSH KASHMIRI STYLE
Rogan Josh | Lamb Rogan Josh | Mutton Rogan Josh | Rogan Josh Kashmiri Style | Rogan Josh Recipe | Kashmiri Rogan Josh | Mutton Rogan Josh Recipe | Rogan Josh Curry
Ingredients for Mutton Rogan Josh:
- Mutton/Lamb - 1 kg (tender pieces with bones)
Whole Spices & Tempering:
- Asafoetida (Hing)- 1/2 tsp
- Cumin Seeds- 1 tsp
- Cloves- 6-7
- Green Cardamom, crushed- 5-6
- Black Cardamom, crushed- 2
Spice Powders:
- Kashmiri Chilli Powder- 6 tsp
- Saunth (Dry Ginger Powder)- 3/4 tsp
- Saunf powder (Fennel Powder)- 4 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom (Elaichi) Powder- 1/4 tsp
Other Ingredients:
- Whisked Curd/Plain Yogurt- 200 ml
- Salt- 2 tsp
- Mustard Oil- 6 tbsp
Preparation:
- Wash & drain the meat.
- Whisk the curd/plain yogurt.
Process:
- Heat mustard oil in a pan till smoking point. Once the oil heats up and emits smoke switch it off and let it cool.
- Again heat it and then add the cumin seeds and the cloves. Also add the asafoetida. Give a mix for 15-30 secs and then add the mutton pieces.
- Mix and sear (bhunno)on high heat for 1 min and then add the crushed green and black cardamom.
- Give a mix and then continue to fry on medium heat for 4-5 mins till the meat is browned.
- Add the salt and Kashmiri Chilli Powder and mix it well.
- Cook on low heat for 3 mins for the meat pieces to absorb the colour.
- Now add the Dry Ginger Powder & Fennel Powder, mix and fry it on low to medium heat for 3 mins till oil separates.
- Add the whisked curd/plain yogurt on low heat. Keep stirring and cooking on low heat for 2-3 mins till oil separates.
- Add the Garam Masala Powder, give a mix and cook for 2 mins.
- Now add 450 ml water and allow it to come to a boil.
- Reduce heat to low and cook covered on low heat for 45-60 mins till meat is tender.
- Open the lid and give it a stir few times in between.
- Once done, add the Green Cardamom Powder, give a mix and simmer for 2-3 mins.
- Serve with rice or roti.
#roganjosh #muttonroganjosh #lambroganjosh #roganjoshrecipe #kashmiriroganjosh #spiceeats #spiceeatsrecipes #spiceeatsmutton