Looks absolutely awesome mate.....save some for me , I'll be right over with the lager 

We have some of the generic blends of spices here - i.e . TRS , Rajah , MDH ... but there are a lot of local merchants that produce their own . In North America ( in particular Canada ) there is a huge Sikh/Punjabi population - therefore , there is a big influence as to what is available . A lot of the well known BIR dishes are not familiar to the rank and file here . Most restaurants settle for the more traditional  dishes . ( thank God for this site ! ) You won't see dhansak .phall , pathia or balti over here . I have begged my local restaurants to create some of th BIR dishes...but they flatly refuse , stating that if it isn't authentic Indian cuisine...they won't do it ! Pity - there loss is my gain  , as most of my friends prefer BIR . I just love to introduce the BIR taste experience to newbees . 

Put it through the dishwasher on the sanitize cycle....if in doubt ,  throw it out ! Better to be safe than sorry ! 

What in Gods name are you doing up at this hour Darth ...?...remember  , you can always freeze-dry the toilet rolls . ( similar to spring rolls , but a different taste.  ;D ;D )...or not ?? 

Hi Mike ,
This has to be my all time favorite rogan gosh recipe...as for the madras check out the index recipes on the site - Darths' base will work well with any of them !

Rogan Josh Recipe

Ginger/Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
1 whole bulb of garlic, peeled
3 tablespoons water

The Meat:
10 tablespoons vegetable oil
2 lbs of lamb shoulder or stewing steak, diced and trimmed of excess fat ( better if done in the crockpot )

Whole Spices:
2 bay leaves
8 whole cloves
1 teaspoon black peppercorns
12 whole green cardamom pods
2 inch stick of cinnamon

Other Ingredients:
2 medium onions peeled and finely chopped
375 gm plain yoghurt
14 oz crushed tomotoes

Ground Spices:
1 teaspoon ground coriander seeds
2 teaspoons ground cumin seeds
4 teaspoons red paprika
? teaspoon hot chili powder
1 teaspoon tumeric
1 teaspoon salt

Additional Spices:
Ground black pepper
? teaspoon garam masala



Method


Firstly, make the ginger/garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

Secondly heat the vegetable oil in an ovenproof casserole dish over medium-hot heat, then batch fry all the diced meat, setting aside when lightly browned.
( or pre-cook in crockpot with stock ) - reserve all liquid stock .

Add the chopped onions to the pan  and  fry for 5 minutes or so until the onions soften and turn light brown .

Add the whole spices to the hot oil and stir for just a few seconds until the bay leaves take on some colour.

.

Add the ginger/garlic paste, fry and stir for about 30 seconds.

Add the ground spices and salt to the mixture, stirring for a further 30 seconds.

Add the browned meat .


Now add the yoghurt to the mixture a spoonful at a time, thoroughly stirring in each spoonful. When all the yoghurt has been added, fry the Rogan Josh for around 5 minutes.

Add reserved stock to the mixture. Lamb needs half a pint, beef needs three quarters. Stir and simmer for 5 minutes if the meat was cooked in the crockpot .

If not using a crockpot -
Cover the casserole and then transfer to the oven. Lamb needs about one a half hours and beef two and a half hours, at 160?C. until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.

At the end of cooking the sauce should be nice and thick, if necessary you should boil off any excess liquid.

Finally stir in the garam masala and black pepper into the Rogan Josh and garnish with chopped cilantro and slivered almonds .

Great  stuff woodpecker21 , looking forward to that next post . Have a great curry weekend . 

CC

Off ths scale !!

Just to clarify ( based on another post ) - ( SHU  ) Scoville Units are the measurement of capsaicin level (the oil that makes chili hot). HPLC is a technique in bio/analytical chemistry that separates and analyses mixtures of substances with the results plotted on an axis .

Quote from: parker21 on September 22, 2006, 10:08 AM
hi g/gls
the hottest chilli in the world actually grown in this country in dorset
hence the name "dorset naga"

923,000 SHU - crikey , thats a little too hot for my liking !  ;D

I am sure that if you ran a red savina habanero through a HPLC unit that it would blow the X - Y axis right off the chart . ;D ;D