Topic: Rogan Josh recipe please!

[Razor]

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

[Masala Mark]

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

[JerryM]

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

UB's 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

[Razor]

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

[Razor]

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

[bamble1976]

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

[JerryM]

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.

[bamble1976]

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

[Razor]

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

[bamble1976]

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