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Author Topic: Lamb Rogan Josh  (Read 1869 times)

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Offline Mark J

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Lamb Rogan Josh
« on: January 28, 2006, 06:03 PM »
This is recipe for the authentic rogan josh, its very good indeed,

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 (just the seeds, crack the pods get the seeds and thrown the pod away)
2      whole         bay leaves
6      whole         cloves
10    whole         black peppercorns
1      stick         cinnamon
2      medium        onions, peeled, finely chopped
1      teaspoon      coriander seed -- ground
2      teaspoons     cumin seeds -- ground
4      teaspoons     red paprika
1      teaspoon      cayenne pepper, gounnd (adjust to taste)
1      teaspoon      salt, to taste
6      tablespoons   plain yogurt
1/4   teaspoon      garam masala (your favorite)
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 cloves swell and the bay leaves begin to take on color.  This just takes a few seconds. 

Now put in the onions.  Stir and fry for 5 minutes or until the onions turn a medium-brown color.  Put in ginger-garlic paste and stir for 30 seconds.  Then add the coriander, cumin, paprika, cayenne, and the salt. 

Stir fry for another 30 seconds.  Add the browned meat cubes and the meat juices.  Now 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 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 fire 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 you serve it.



I cook the onions for a lot longer than 5 mnutes, I do them until they are definately slightly brown, also at the end I boil off almost all of the water so Im left with a really thick sauce


 



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