Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: tempest63 on January 24, 2007, 04:36 PM
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Camellia Panjabis Rogan Josh
from 50 favourite Curries Of India
What you need.
700g stewing lamb or chops
250g lamb bones for adding flavour
4 cloves garlic, chopped
2? teaspoons chilli powder (preferably Kashmiri) or 2 teaspoons chilli
powder and 1 teaspoon paprika
100ml full fat yoghurt
250g shallots, chopped
50ml ghee or oil
4 cloves
2 large black cardamoms
4 green cardamoms
2 cinnamon or bay leaves
1 blade of mace
1 teaspoon ground coriander
1 teaspoon ground fennel
1 teaspoon ground ginger
? teaspoon ground turmeric
Salt to taste-about 1? teaspoons
What you do with it.
1. Boil the lamb and bones with the garlic and ? teaspoon salt in 1.2 litres
of water in a cooking pot for 20 minutes. Remove from the heat. Remove the
meat and set aside. Skim off any scum and strain and reserve the cooking
liquor.
2. Make a paste of chilli powder and/or paprika by mixing with a little
water. Whisk the yoghurt and set aside.
3. Fry the shallots in the ghee or oil in a pot until lightly browned; this
will take about 12 minutes. Add the cloves, cardamoms, cinnamon or bay
leaves and the mace and fry for 1 minute. Then add the coriander, fennel,
ginger and turmeric powders, and the chilli paste and 2 tablespoons reserved
cooking liquor and stir continuously. After 2 minutes add the meat. Saut?
for about 5 minutes. Lower the heat and add the yoghurt, stir well and saut?
for a few minutes.
4. Add salt to taste, together with 800ml reserved cooking liquor. Cook
until the meat is tender. Before serving remove the cinnamon or bay leaves,
the large cardamoms and mace if intact.
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Looks a great recipe Tempest63, But just a quick query, When adding the shallots do you use the greens as well. Thanks Paul
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Hi Paul, I think you may be thinking of spring onions. Shallots are like small onions, more oval, and have a slightly pink flesh, no green bits.
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Hi Paul, I think you may be thinking of spring onions. Shallots are like small onions, more oval, and have a slightly pink flesh, no green bits.
CP - They do when they are fresh out of the ground :P ;) :D :D :D
KP(V)
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I should know I grow them on my allotment. Thanks anyway Paul
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:-[ :-[ :-[ :-[ Sorry Paul, thanks KP; I suddenly remembered that you grow your own after I had posted the reply. So suitably admonished I will crawl back in to my cubby hole and get on with my tax return :-[ :-[ ::) or the men in black from the IR&C will beafter me with their light sabres
;D
CP
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;D ;D ;D Oky doky Chilli my man. Curry on Dude.
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I've made this several times, and it's definitely a favourite. The shallots taste amazing, and I like the smoky flavour of the black cardamoms. I've never understood the point of boiling the lamb before using it. I tried it once, then tried it without boiling, and preferred the latter. It was more tender and didn't taste, well... boiled. I often have a few lamb bones lying around to make a weak stock for the liquid in the recipe, but it doesn't generally need much. As usual the amount of liquid she calls for is insane. Do you seriously put almost a litre in when you make it?
I don't know how you do it, but I generally chop up the shallots in a food processor. It's very therapeutic after spending ages removing the skins :)
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I put about half of the liquid in that Camellia Panjabi recommends. I also use the fluid that the lamb is simmered in. It is one of those anomolies within the book that asks you to reserve or set aside something, in this case the simmering liquid, and it is never called for again. I always prefer a curry made with a stock rather than with water, and the stronger the stock the better for my tastes.
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Bombay Brasserie Rogan Josh
Although traditionally Kashmiri, this was absorbed and spread by the
Moghuls. It's supposed to be coloured a dark, rich red by a spice and dye
called rattanjog, made from the bark of a tree native to Kashmir, it is very
much like a thin version of cinnamon bark. It is also very expensive: the
substitute used at the Bombay Brasserie is Saffron, which gives a rich
flavour.
Ingredients
6 tomatoes, chopped
2 onions chopped
2 tablespoons vegetable oil
1 tablespoon ginger and garlic paste (see below)
2 tablespoons ground coriander
1 1/2 tablespoons Kashmiri red chilli powder
2 teaspoons turmeric
450ml natural yoghurt
900g boneless leg of lamb, trimmed and cut into cubes
1 tablespoon garam masala
1 tablespoon tomato pur?e
2 teaspoons ground ginger
1 teaspoon mace, nutmeg and green cardamom powder (see below)
1/2 teaspoon saffron dissolved in 1 tablespoon warm milk
Salt to taste
Chopped fresh coriander leaves to garnish
Method
Place the tomatoes and onions in blender or food processor and blend
together until a paste forms; set aside. Heat the oil in a flameproof
casserole or saucepan. Add the ginger and garlic paste and fry until the
aroma of cooked garlic is evident. Add the tomato and onion paste, ground
coriander and chilli powder and turmeric and fry over a low heat, stirring
constantly; after 12-15 minutes the fat will separate.
Gradually incorporate the yoghurt, stirring all the time, and then add the
lamb. Simmer, stirring occasionally, for 30 minutes. Add a little water if
necessary, but the lamb should give off so much natural juice that extra
liquid probably won't be needed. Stir in the garam masala and tomato pur?e
and continue simmering for 10-12 minutes until the lamb is cooked through
and tender. Stir in the ground ginger, the mace, nutmeg and green cardamom
powder, dissolved saffron and salt. Skim off any excess oil floating on the
surface. Serve garnished with the coriander.
Ginger and garlic paste.
450g fresh root ginger, peeled and chopped
450g garlic cloves, peeled
Place ginger and garlic in a blender or food processor and process until a
smooth paste forms, adding just enough water to help blend the ingredients,
rather than dilute them. Store the paste in a jar with a tight fitting lid
in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Mace, nutmeg and green cardamom powder.
100g mace
100g green cardamom pods
4 whole nutmegs
Warm the spices under a preheated grill, without letting the colours change.
Transfer to an electric spice mill, blender or pestle and mortar and blend
until a fine powder forms. This powder tends to be a bit oily, but that is a
sign of good quality spices. Allow to cool. Store in an airtight container.
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From "Madhur Jaffrey's Indian Cookery".
Asafoetida is a resin that comes from Afghanistan & Western Kashmir the
smell of which has been likened to fresh truffles, although its name is
derived from the word "foetid" (you have been warned). It's used as a
digestive sparingly; usually only a pinch is sprinkled into very hot oil and
fried for a second before the other foods are added.
Kashmiri Lamb Stew
Ingredients
4 teaspoon whole fennel
6 Tablespoons sunflower oil or ghee
pinch ground asafoetida optional
3 lb shoulder of lamb, boned and cut into 2 in cubes
1 inch stick of cinnamon
10 whole cardamom pods
15 whole cloves
1 3/4 teaspoon salt
1 1/2 pints (845 ml) water
1 1/2 teaspoon dried ginger powder
15 fl oz (425 ml) plain yoghurt
1/4 teaspoon garam masala
Put fennel seeds into a clean coffee grinder or other spice grinder and
grind
until you have a powder.
Heat the oil in a heavy, wide pot over high heat. When hot, put in the
asafoetida. One second later, put in all of the meat, as well as the
cinnamon, cardamoms, cloves and salt. Stir uncovered over a high heat for
about 5 minutes or until almost all of the water released by the meat
disappears and the meat browns lightly.
Lower heat to medium and add 1 tablespoon of water, the fennel, and ginger.
Stir to mix.
Add 1 1/2 pints water, cover partially, and simmer on medium heat for 30
minutes. Cover completely, turn the heat to low and simmer for 40 minutes
or until the meat is tender.
Stir a few times as the meat cooks, adding a few tablespoons of water if it
seems too dry. Beat the yoghurt in a bowl until it is smooth & creamy.
Remove the cover from the meat pot and turn the heat to medium-low. Push
the meat to the edges of the pot, leaving a well in the centre. Pour the
yoghurt very slowly into the centre while moving a slotted spoon back and
forth quite fast in that area. (If you don't do this, the yoghurt will
curdle.)
Keep stirring for 5 minutes after the yoghurt has been added. You should
now have a simmering, creamy sauce. Cover partially and continue to cook on
medium-low heat for another 10 minutes. Sprinkle in the garam masala and
mix.
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Julie Sahni's Lamb In Fragrant Garlic Cream Sauce. (Rogan Josh)
Serves 6 to 8 persons
Marinade
4 medium sized onions weighing in total about 1 lb, peeled and roughly
chopped
2 tablespoons finely chopped fresh root ginger
2 tablespoons ground coriander
3/4 teaspoon ground cayenne pepper, or to taste
1 1/4 lb natural yoghurt
4 oz soured cream
1 tablespoon salt
3 fl oz melted ghee or 4 oz melted unsalted butter
Other Ingredients
3 lb boneless lean lamb, preferably from the leg, cut into 1? inch cubes
4 tablespoons of ghee or 1 oz melted unsalted butter mixed with 2
tablespoons of light vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon black cumin seeds crushed, or 2 teaspoons ground cumin
2 teaspoons ground cardamom
1-teaspoon garam masala
8 fl oz double cream
Milk or water if required
Method
1. Put all marinade ingredients except the ghee into a food processor and
blend to a fine pur?e.
2. Place lamb in a large bowl, pour over the marinade pur?e and then the
melted ghee and mix thoroughly ensuring all the meat is well coated. Cover
and let the meat marinate for at least 30 minutes at room temperature or 2
to 24 hours in the refrigerator. (If you refrigerate remember to remove the
meat from the fridge at least 2 hours before cooking)
3. Put the meat in a heavy bottomed, preferably non-stick, pan along with
the marinade. Place pan over medium-low heat and gently bring to the boil.
Reduce heat and simmer, covered, until meat is very tender. The lamb should
take 2 to 2-1/2 hours to reach this stage and should be pierced with a fork or
skewer without any resistance. Stir frequently and gently throughout the
cooking period to prevent the sauce sticking and burning.
4. Heat the 4 tablespoons ghee in a small frying pan over a high heat. When
it is very hot add the garlic, stirring rapidly for 15 seconds. Immediately
add the cumin, cardamom and garam masala. As soon as the spices sizzle and
give off an aroma, about 5 seconds, turn off the heat and pour the contents
of the frying pan over the meat. Add the cream and stir to combine all the
ingredients. Let the meat rest for 2 hours at room temperature.
5. When ready to serve, check for salt then reheat until piping hot and
serve.
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Rogan Josh,
Kashmiri style
From Veena Chopra's Real Indian Cookery.
Ingredients
1 tblsp whole coriander
1 tsp cumin seeds
1 tsp poppy seeds
4 cloves
4 peppercorns
1 inch cinnamon
2 black cardamoms, seeds only
Heat a flat frying pan on medium heat and roast the above spices until
golden brown. Leave to cool and then grind in a coffee grinder or pestle and
mortar to a powder.
1 tblsp dessicated coconut
1 tblsp ground almonds
1/4 tsp ground mace
1/4 tsp ground nutmeg
Heat a frying pan on medium heat and roast these ingredients until brown.
5 tblsp ghee or oil
1 tsp onion seeds
1 medium onion, finely chopped
4 large garlic cloves, crushed
1 inch fresh ginger, finely chopped
3 bay leaves
500g boned lamb, cut into 4cm pieces, fat trimmed and wahsed
1/2 tsp ground red chilli or rogan mirch
1/2 tsp ground turmeric
1 cup tinned tomatoes
1/4 pint natural yoghurt
1 green pepper, cut into pieces
2 tblsp lemon juice
1 tblsp sugar
To garnish:
1/2 tsp garam masala
1 tblsp fresh coriander, chopped
1 small green chilli, chopped
Method
Heat ghee or oil in a large heavy-bottomed saucepan on medium heat. Fry
onion seeds for 30 seconds. Put in the onion, garlic, ginger and bay leaves
and fry until golden brown. Mix in the meat pieces and fry for five minutes.
Stir in the red chilli or rogan mirch, turmeric, salt and the roasted
ingredients, then the tomatoes and cook until all the liquid has been
absorbed and the ghee/oil appears on the surface of the mixture. Add the
yoghurt and cook again until all the liquid has been reduced.
Add the water and green pepper and bring to the boil. Cover and simmer for
ten minutes. Add lemon juice and sugar and cook for one minute. Sprinkle
over garnish before serving.
Serve hot with chapattis, raita, dhal, rice and stuffed aubergine.
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Madhur Jaffreys Rogan Josh
From Madhur Jaffreys Indian Cookery (A BBC Book)
2 1" chunks fresh ginger, peeled, coarsley chopped
8 cloves garlic, peeled
4 tablespoons water plus 275ml water
10 tablespoons vegetable oil
2 pounds (900g) boned lamb shoulder or leg -- cut into 1" cubes
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 whole black peppercorns
A 1" stick cinnamon
7oz (200g) medium onions, peeled, finely chopped
1 teaspoon ground coriander seed
2 teaspoons ground cumin seeds
4 teaspoons red paprika
1 teaspoon cayenne pepper (adjust to taste)
11/4 teaspoon salt, or to taste
6 tablespoons plain yogurt
1/4 teaspoon garam masala
freshly ground black 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 1/2 pint (275ml)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. (alternatively place it in a pre-heated oven at 350F/180C for the same length of time) Every 10 minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the heat to medium high
and simmer off some of the liquid, stirring all the time, until you have a thick coating sauce.
Sprinkle the garam masala and black pepper over the dish and mix them in
just before you serve it.
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Hi T63, :)
Thanks for the recipes T63 8)
Are you on a mission to post as many Rogan Josh Recipes as you can T63??? Or do you just like traditional style Rogan Josh! ;D
Which is your favourite?......
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Hi T63, :)
Thanks for the recipes T63 8)
Are you on a mission to post as many Rogan Josh Recipes as you can T63??? Or do you just like traditional style Rogan Josh! ;D
Which is your favourite?......
Hi,
Rogan Josh is my favourite curry of all time...unless it is something else! tastes change and mad yearnings fly in and out with me.
If I have a dinner party I cook a number of recipes and I always do the Madhur Jaffrey one with onions and ginger. There are so many flavour levels in this recipe, it is very deep and rich. I am trying to find a chicken recipe with the same depth of flavour, Any suggestions?
T63
Which is your favourite?......
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Hey T63 on your recommendation I have just made your favourite for tomorrow night - leaving overnight to hopefully take on a little more flavour. To everyone else - my first post although have been a member for a bit!