Rogan Josh recipe please!

[Razor]

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

[Malc.]

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

[bamble1976]

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

[Razor]

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

[Stephen Lindsay]

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.

[Malc.]

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!

[Cory Ander]

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?

[Razor]

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

[Cory Ander]

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" 

[Razor]

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