Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Razor on April 21, 2011, 11:57 PM
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Hi Guy's,
Anybody got a good recipe for Lamb/mutton Rogan Josh? Not too keen on the ones already posted on the forum although the ABC Rogan Josh is a nice dish in itself, for me, it's not what I know as an RJ.
Typical ingredients seem to be, yogurt, tomatoes, paprika, black pepper, and then the other usual suspects, so I could probably improvise but I would rather follow a tried and trusted recipe.
Many thanks in advance,
Ray :)
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Hi Ray,
I've got a great Rogan Josh recipe, bit it is Australian and it involves using multiple gravies.
It is a tested and tried recipe that I have done at home, along with in the restaurant where I work preparing gravies.
However my Rogan Josh will inevitably be very different from what your Rogan Josh expectation is from the sounds of it. Even round here in Brisbane there are huge differences, some with yogurt, some with cashew, some with coconut, and some with lentils.
Cheers,
Mark
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Razor,
this for me too is one of the few dishes that i don't make down to lack of recipe to produce the dish as i know it.
in the dish that i know the immediate observation is that it contains large pieces of soft tomato. i've tried using tinned tomato but they break up. i can only think that skinned beef tomatoes must be used.
as for the rest of the ingredients as you say it's pure guess work. i'd go for something like your basic balti.
these i've tried:
chris303 http://www.curry-recipes.co.uk/curry/index.php?topic=2478.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=2478.0)
UB's http://www.curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269
(http://www.curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269)
panpot http://www.curry-recipes.co.uk/curry/index.php?topic=3910.0;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3910.0;topicseen)
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Hi Jerry,
Many thanks for the links. So, believing that you have tried both, which would you recommend that I go ahead with?
I'm throwing a curry night next weekend, and have recently met up with a couple of old friends that I lost contact with almost 25 years ago, and guess what their favourite curry is, ROGAN BLOODY JOSH, the one curry that I don't make :(
To my mind an RJ is simply a Bhuna style dish, heavily flavoured with tomatoes, with yogurt stirred through towards the end?
I'm leaning towards Chris's recipe on the first read but I do like the idea of the red masala sauce in UB's recipe, having used something similar recently in a recipe that Axe (Malc) pointed me too, which was excellent.
Ray :)
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Hi Mark,
I am looking for a BIR Rogan Josh but, If you could send me the recipe, I would be extremely grateful. I will see if I can BIR it in some way but only after I've tried it to spec first.
Ray :)
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Hi
This is my lamb rogan josh. I have not posted it yet. Any feedback gratefully received.
Ingredients:
1st Stage
1 Tbsp of melted ghee
1 Tsp of minced garlic
5 Tbsp of onion/capsicum mix
1 Tbsp of tomato paste mix
.5 Tsp Fresh Ginger
1 Tsp mix powder
1 Tsp chilli powder
1 Tsp Paprika
.5 Tsp Fennel powder
1/8 Tsp salt
1/8 Tsp Hing
1/2 Tbsp of methi leaves
2 cloves
1 green cardamom
1 black cardamom
1 Tsp fresh coriander
1/2" Long piece Cinnamon Stick
8 - 10 pieces of pre cooked lamb
250ml of base gravy (preheated)
50ml Natural yoghurt
2nd Stage Ingredients
50ml melting base gravy
.5 Tsp mix powder
.5 tsp Kashmiri chilli powder
1 Tbsp tomato paste mix
1 1/2 fresh tomatoes, chopped
1 Tbsp of fresh coriander, chopped
.5 Tsp Tamarind Concentrate
Method:
Stage 1
1. Preheat pan to medium heat.
2. Add ghee, followed by garlic, and cook for 30 seconds, or until garlic is just golden brown.
3. Add 4 Tbsp onion/capsicum mix and cook for 30 to 40 seconds stirring regularly.
4. Add the whole and ground spices and tomato paste mix. Fry for 30 seconds then add 150ml of the base. Stir in well.
5. Add the lamb, stir and reduce for 3 minutes on high until sauce is of a thick consistency
6. add the methi, 1 Tbsp onion/capsicum mix, yoghurt and 100ml of the base gravy. Stir and cook for 2 minutes. Turn out into a hot serving dish.
Stage 2
1. In the same pan as stage 1, add the mix powder, chilli powder, tomatoes and the tomato paste, tamarind to the pan and stir in.
2. Add the chopped coriander, turn the heat back up and cook for 1 minute.
3. Add the 50ml of the melting base and cook until the sauce thickens.
4. Pour stage 2 contents over the hot serving dish contents from stage 1 and serve.
Regards
Barry
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which would you recommend that I go ahead with?
Razor,
none is the answer for me. i do really like the panpot dish (impressive) but it's not RJ as we know it.
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Hi
Rogan Josh that I have had from various takeaways/restaurants are two part curries as per my recipe above with the sweeter tomato concentrated sauce poured over the 1st part normal curry which gives a lovely mixture of flavours. I have also had the more standard modified bhuna style which to my mind is not a good rogan josh!
Regards
Barry
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Hi Barry,
Many thanks for the recipe. I agree, Rogan Josh is a two part curry, Chewytikka also confirms this too, as does the Authentic Balti Curry cookbook which describes the RJ as "a curry, garnished with........a curry"
The book also insists that the two mixtures should NOT be mix together, am I correct in thinking that this is the case with your recipe Barry?
Here is my dilemma; I am throwing a curry night next week, and will be putting 4 curries on the menu. Chicken Bhuna, Chicken Madras, Chicken Tikka Jal Frezi and Chicken Tikka Dhansak but, I have just got in contact with some old friends that I haven't seen in over 25 years, and their favourite curry is Rogan Josh. Now, I usually make a 5 portion pot of each during the day, and reheat slowly for about an hour in the oven before I set the pots out but will it work for the Rogan Josh? If they are not meant to be mixed, It wouldn't be practical to serve it this way.
Any ideas ???
Ray :)
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Hi
Defo not meant to be mixed. This is a curry that should be served as soon as it is made as the 2nd curry part starts to seep into the first curry. Difficult decision for you!!! Good luck!
Barry
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Hi Barry,
Defo not meant to be mixed.
I thought as much. Oh well, I guess I'm gonna have to cook this one in front of them, which will make a nice change I suppose, as usually, my guest's never actually see me cook the food, only serving it up.
Maybe I could cook big quantities of each part, separately, than serve one on top of the other when I'm ready to dish up?
Gonna need to think about this one!
Ray :)
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Ray, I would make all the main dishes as you would normally, leaving only the 2nd stage part till you are ready to serve and then cook this fresh and pour on top in front of the guest.
The 2nd stage is fairly simple and the fresh cook will add to the aroma. Whilst serving this infront of the guest's will add to the occasion.
Just a thought, either way, enjoy the evening, don't forget the pics ;)
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HI
I agree with axe that the first part can be cooked in advance although i usually use the pan that i cooked the first stage in for the second stage without cleaning so you get some transfer of the flavours. The second part is better done fresh so the tomatoes are freshly cooked and juicy! Hunger strikes!!
Barry
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Thanks for the advice guy's, method now sorted!
I'll try to report back with some pics tough, my guest's will think me a little strange,
Nothing new there then ::)
Ray :)
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My guests always think it's strange when I take pics but I don't give a damn, they are getting fed with bloody good food for free.
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My guests always think it's strange when I take pics but I don't give a damn, they are getting fed with bloody good food for free.
Top man! :)
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This is my lamb rogan josh......any feedback gratefully received.
Hi Bamble,
Your recipe begs a few questions, if you don't mind:
a) butter or vegetable ghee?
b) what is "onion/capsicum mix"?
c) what is "tomato paste mix"?
d) what is your "mix powder"?
e) how do you "precook" your lamb?
f) which "base gravy" do you use?
g) what is "melting base gravy"? (I know this is from the other site but, if it's not available here, how can people make your recipe?)
I agree, Rogan Josh is a two part curry
Is that really how BIRs make a Rogan Josh?
I was under the impression that a Rogan (i.e. the fat released from on-the-bone meat) Josh (i.e. the red colour) was essentially a reasonably thick, reasonably mild and reasonably tomatoey curry with almond meal and yoghurt in it...maybe with a brown cardamon chucked in for good measure?
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Hi CA,
Is that really how BIRs make a Rogan Josh?
It is my understanding that they do, there seems to be too many references to the "two stage" cooking for it to be a complete myth. I'm not saying that all TA's/BIR's do their Rogan Josh this way, but there is evidence that quite a few do.
Thanks for explaining the meaning of the name, very interesting but would it apply to BIR Rogan Josh or Roghan Gosht, as it is presented on one of my TA menu's? It would suggest that it would be too slow of a method for BIR food, plus, we don't get curries on the bone in the main here!
Ray :)
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Hi Ray,
It is my understanding that they do, there seems to be too many references to the "two stage" cooking for it to be a complete myth
Do you say that because you have witnessed BIRs doing it? Or do you say that based on third party accounts of them doing so? Or do you say that because it is pure "hear say" and is written in published books (e.g. Undercover Curry, and such like)?
I would be interested in hearing from people with first hand BIR knowledge...since Rogan Josh, though a popular dish, is seemingly wrapped in a bit of mystique (regarding it's BIR preparation).
Thanks for explaining the meaning of the name, very interesting but would it apply to BIR Rogan Josh or Roghan Gosht, as it is presented on one of my TA menu's?
I'd suggest that "gosht" is a bit of a misnomer/bastardisation (meaning "meat/lamb")?
It would suggest that it would be too slow of a method for BIR food, plus, we don't get curries on the bone in the main here!
Of course, meat on the bone, slow cooked, is not what most BIRs would normally do for a "rogan josh". But, otherwise, is it normally how I describe it (perhaps omitting the almond)? Meaning it's "oily" and "red"
PS: George, please feel free to relocate this topic to "BIR Recipe Requests" ;)
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Hi CA,
Do you say that because you have witnessed BIRs doing it? Or do you say that based on third party accounts of them doing so? Or do you say that because it is pure "hear say" and is written in published books (e.g. Undercover Curry, and such like)?
Bit of all of the above really. Chewytikka, who I understand has worked in a BIR kitchen back in the 80's, describes it as a 2 part dish, my own local TA also tells me the same thing, and in the Authentic Balti Curry cookbook, they describe it as 'a curry, garnished.....with a curry'
I'd suggest that "gosht" is a bit of a misnomer/bastardisation (meaning "meat/lamb")?
this is how wiki translates the meaning, although, as we know, they're not really a trusted authority 'Rogan means oil in Persian, while josh means heat, hot, boiling, or passionate.'
To my mind, a Rogan Josh is nothing more than a Bhuna style dish but is tomatoey, garlicky, and oily with a reddish colour to it. Before I attempt to present it to my guest's, I would like to be clear on what method gives the best results.
Any suggestions CA or a recipe even?
Ray :)
P.S, Yes, I have noticed that I posted in the wrong section but as this thread has developed, maybe this is actually in the correct section after all :P
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Chewytikka, who I understand has worked in a BIR kitchen back in the 80's
That's interesting...I'd be very keen to learn more of Chewy's exploits (in BIR restaurants)
Before I attempt to present it to my guest's, I would like to be clear on what method gives the best results......Any suggestions CA...?
Yes, maybe ask your guests for THEIR interpretation? :P
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Yes, maybe ask your guests for THEIR interpretation? :P
It's highly unlikely that they could offer me a method, only a description of the taste which will probably be, 'tomatoey and garlicky' :P