Rogan Josh ( Lamb Curry),recipes,instructions, ingredients

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Name: Rogan Josh ( Lamb Curry) Popular

Category: Non Vegeterian Dishes

Author: Simran

Date: 3/12/2006 5:56:00 PM

Rating:

( 2.0 ) by 13 users

Ingredients:

The difference between the ordinary Lamb Curry and the Rogan Josh is that Rogan Josh is a rich Kashmiri Dish which uses lots of different Aromatic Spices.

This recipe is a quick and easy version of that which you can do at home and achieve good results. We would be using Pressure Cook to cook it. However if you do not have a pressure cooker then simply use a thick bottomed vessel and cover it and cook it for bit longer ...( see instructions...)

1. Lamb meat (without bones) diced into small cubes 1/2 Kilo
2. Onion 2 Nos, ( thick pureed using the grinder)
3. Tomato 2 Nos Diced ( or use ready made tomato puree 400 gms)
4. Garlic Paste 1 Tablespoon
5. Ginger Paste 2 Tablespoons
6. Aniseed (SAUNF) 2 Tablespoons
7. Cloves (Laung) 6
8. Cinnamon (Dalcheeni) 2 pieces
9. Jeera (Cumin ) 1 Tablespoon
10. Turmeric - 1 Teaspoon
11. Garam Masala - 2 Teaspoon ( or use any ready made Meat Masala)
12. Coriander Seeds - 1 Tablespoon
13. Fenugreek seeds (Methi Dana) - 1 Teaspoon
14. Some vinegar - 4 Tablespoons
15. Yoghurt (Dahi) - 1 Cup
16. Salt to taste
17. Kashimiri Lal mirch ( Degi Mirch or Sweet Paprika) powder ( It is less hot and is used to give a good reddish color to the dish)

18. Green Cardmom Powder (Choti Elaichi Powder) 1/4 Teaspoon

Instructions:

1. Take the Lamb Meat and dice it into small cubes.
2. Now take some vinegar, Turmeric ( it kills any germs in the meat, Turmeric has antifungal, antibacterial properties, so always use Turmeric with any meat dishes), Red chilli Powder , Salt about 1/2 teaspoon, ( salt helps tenderise the meat ) and half of the ginger and garlic paste.
3. Rub these mixture to the meat and leave it for about 2 hours or so.
( if you are in a hurry you can do it for 1/2 an hour )
5. Meanwhile Make a paste out of your Onions in a mixer.
6. Put the Coriander Seeds( Jeera Seeds), Aniseed ( Saunf), Cinnamon ( Dalchini), Cloves ( Laung), Fenugreek Seeds ( Methi Dana) togher and grind it to a powder , use a dry grinder or you can also do it with a mortar and pestle if you wish( leave it to a coarse mixture if using Mortar and Pestle)
7. Take some oil in a Thick bottomed pan or Pressure Cooker.
8. Heat the oil and then put in the Onion Paste.
9. Once the onion tends to get bit browned and starts leaving bit of the oil on the sides.
10. Add the Red Chilli Powder and cook for a minute.
10. Add the Garlic Paste and cook for a minute.
11. Add the Ginger Paste and cook for a minute.
12.Add in the mixture of spices which you prepared in step 6.
10. Let this mixture cook well until you see some oil coming out of the sides ( which indicates that all the water has evaporated from this mixture and it has been cooked well)
11. Add the Meat Cubes in the pan now.
12. Put the remaining salt in ( remember you have already put some salt in the marinade mixture in step 2 and 3.)
13. Keep on turning the meat pieces and let them coat well with this masala mixture.
14. Add the Yoghurt now.
15. Add in the Tomatoe Puree or the Diced up tomatoes.
16. Add a little bit of water. Remember that we will top up the water later on as well.
17. Cover the Pressure Cooker and let it cook for 20 minutes.
18. If you are not using the pressure cooker then cover up the pan and let it cook for 30 minutes on medium heat ( you will need to check if it has not stuck to the bottom after every 5 minutes or so)
19. If you are using the pressure cooker then let it cool down, ( I tend to put it under running cold water ( Of course closed up) so that it gets cooled down. Do not take out the whistle of the pressure cooker otherwise all the liquid and the aromas justs blows away in the steam.
20. Now add some more water to achieve the final consistency of the curry and leat it simmer, leave the pan open this time.
21. Once done add some Chopped Coriander to garnish.

Serve it with Naan, Rice or Roti

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