Topic: Rogan Josh

[tempest63]

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.

[spicysarsy]

Looks a great recipe Tempest63, But just a quick query, When adding the shallots do you use the greens as well. Thanks Paul

[Chilli Prawn]

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.

[King Prawn]

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

KP(V)

[spicysarsy]

I should know I grow them on my allotment. Thanks anyway Paul

[Chilli Prawn]

 :-[ :-[ :-[ :-[  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

[spicysarsy]

 ;D ;D ;D Oky doky Chilli my man. Curry on Dude.

[Bob_McBob]

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

[tempest63]

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.

[tempest63]

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.