Tuesday, March 23, 2010

Rogan Josh Recipe


Pieces of lamb are simmered with spices and yoghurt until the meat is tender.

We use a mortar and pestle to grind some of the spices for this recipe. If you would prefer not to grind the spices yourself, you can use 2 teaspoons ground cumin seeds, 1 1/2 teaspoons ground coriander seeds, the unground seeds of 8 cardamom pods and 1/8 teaspoon coarsely ground black pepper.

Adjust the amount of chilli powder to obtain the heat level you prefer.

Preparation time: about 45 minutes (excludes 2 1/2 hours simmering time)

Serves about 4-6

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

8 cardamom pods
2 teaspoons (5g) cumin seeds
2 teaspoons (4g) coriander seeds
8 black peppercorns
1/4 teaspoon ground cinnamon
1/2 teaspoon hot chilli powder
1 tablespoon (10g) ground mild paprika
1/4 teaspoon ground dried turmeric (turmeric powder)
40ml (2 tablespoons) oil (we use a mild-flavoured oil, such as sunflower)
450g (about 3 medium) onions, peeled and finely chopped
30g (1 1/2 tablespoons) crushed garlic
10g (2 teaspoons) finely grated fresh ginger
3 bay leaves
6 cloves
1kg lean lamb, cut into bite-sized pieces (we use lamb leg steaks)
24g (1 tablespoon) tomato paste
135g (1/2 cup) Greek-style natural yoghurt (about 9.7g fat per 100g)
500ml (2 cups) water
1 teaspoon (7g) fine table salt, or to taste

Using a mortar and pestle, crush cardamom pods. Remove seeds from pods (discard empty pods). To the cardamom seeds, add cumin seeds, coriander seeds and peppercorns and grind together. Add cinnamon, chilli, paprika and turmeric to the mortar and set aside until required.

Heat oil in a large heavy-based pot over medium-high heat. Add onion, garlic, ginger, bay leaves and cloves. Cook, stirring occasionally, until onion has softened (about 10 minutes).© exclusivelyfood.com.au

Increase heat to high and add the meat to the pot with the onion mixture. Cook, stirring occasionally, until the meat has changed colour and any liquid has evaporated.

Reduce heat to medium, add the spices and tomato paste to the pot. Stir constantly for about one minute.

Add about one tablespoon of yoghurt to the meat mixture and stir until yoghurt is incorporated (about 10 seconds). Continue adding the yogurt one tablespoon at a time until it is all incorporated.

Add the water and salt to the pot.

Increase heat and bring mixture to the boil. Then reduce heat so the mixture is simmering. Cover (have the steam vent on the lid open) and cook, stirring occasionally, for about 2 hours, or until the meat is tender. Remove lid and simmer, stirring occasionally, until the sauce has thickened to the desired consistency (about 30 minutes).

Discard bay leaves and cloves. We serve the rogan josh with rice, extra yoghurt and chutney.

Store in a covered container in the refrigerator. Suitable to freeze.
© www.exclusivelyfood.com.au


19 Comments:

Anonymous Anonymous said...

been checking for an update and here it is! looks yummy, can't wait to try it. thanks! :)

23/3/10 6:47 pm  
Anonymous Anonymous said...

Hi Amanda & Debbie

The dish looks wonderful.

I know it's blasphemous, but is it possible to replace the lamb with another meat (e.g. beef ribs?). My daughter has a weird aversion to lamb.

Keep up the great work. (A recipe for low-fat curry laksa would be awesome!)

Cheers, Caroline

23/3/10 7:01 pm  
Blogger Irene said...

Looks good!

25/3/10 4:29 pm  
Blogger The Sudden Cook said...

Looks absolutely delicious! Great recipe.

26/3/10 7:20 pm  
Blogger chower said...

My husband loves Rogan Josh so we're looking forward to cooking this tomorrow. We're going to try it in the slow cooker. We'll cook it all up in a pan and then transfer it to the slow cooker (that way all the cleaning will be out of the way earlier in the day!)

I second what Caroline says above - a recipe for curry laksa would be great!

Love your blog :)

26/3/10 8:48 pm  
Blogger Kristie said...

This is just the perfect recipe to accompany the cooler weather we are starting to get.

29/3/10 10:35 am  
Anonymous Anonymous said...

Hi Amanda and Debbie!

The recipe looks great. My dad has requested Indian for his bday dinner so this will definitly be on the list!! As I will be stretched for time on the evening, is it possible to make this the night before...and refrigerate over night? Would it taste ok if I reheated it on the night? If so, is it best to reheat on the stove or will the microwave be OK?

29/3/10 5:27 pm  
Anonymous sue said...

fantastic recipy, first curry i have ever made from scratch, worked out perfectly, even hubby that doesn't like hot food liked it, added a few teaspoons of veggie stock powder for extra flavouring, will be making again soon.

30/3/10 10:21 pm  
Anonymous Mandy said...

I get so excited each time you guys bring out a new recipe and I always need to try it out straight away.
I didn't have any lamb in the freezer so I used sausages! I think it worked fine. Its quite a tasty dish.

Thanks Amanda and Debbie

6/4/10 8:09 pm  
Anonymous Anonymous said...

Fantastic recipe. I used beef (oyster blade)rather than lamb and i cooked it in the slow cooker for 6 hours,just beautiful. Thanks for the great recipe

11/4/10 8:41 am  
Anonymous Anonymous said...

I made this Friday night, was delicious, I made it exactly as suggested, could have done with a little more chilli, just depending on your taste, it was very mild.I served it with yogurt on top & lots of fresh, chopped coriander.

19/4/10 12:05 pm  
Anonymous Anonymous said...

I made this on Friday night for my dads birthday. His favourite food is Indian. This recipe is delicious!! It turned out perfectly! I served it with yoghurt raita, mango chutney, papadums and garlic naaan!!!

Thank you for this delicious recipe.

21/4/10 11:31 am  
Anonymous Wendy said...

Full of flavour and really tender lamb! I doubled the amount of chilli and it still wasn't overly hot ... but that's easy fixed! ♠

27/4/10 12:40 pm  
Anonymous Anonymous said...

Wow! This is amazing. I cant believe how good it tastes with no butter/ghee but just a little bit of oil. Makes it so much healthier. I must admit once I added the water I was worried it was going to be watery and the sauce wasnt going to thicken, but after letting it sit and cook for the time suggested it was PERFECT. Cant speak highly enough of it. Would LOVE more indian recipes posted when you guys have a chance. I would love to cook a beef malabar and cant find many recipes for it.

Thanks so much, you have the best recipes online BY FAR. And with your help you have unleashed the cook inside of me - Im loving it.

xxx

28/6/10 4:29 pm  
Anonymous Anonymous said...

Hello Guys, just made your Rogan Josh recipe last night and it was fantastic! Hubby loved it and so did I! Great flavour and the colour is just great! Wonderful recipe. Would love some more indian recipes from you to try out like butter chicken or korma. Thanks again for a great recipe! They never fail and are fool proof ;c)

29/6/10 9:27 am  
Anonymous Hayley said...

I'm making this for the second time today. I used lamb stewing pieces (on the bone) and cooked for a good 6 hrs in the oven. It was beautiful! This time I'll be adding more chilli as we like our curries a little spicier. Thank you for this recipe, do you have more? :-)

20/9/10 12:28 pm  
Anonymous Anonymous said...

I'm about to make this for the umpteenth time since you first posted it. We absolutely love it and begin to crave it when we haven't had it for awhile.
Thankyou, thankyou, thankyou for such a wonderful recipe :)

29/10/10 3:03 pm  
Anonymous Catro said...

Yum Yum Yum! This recipe is awesome. More curry recipes please??

18/4/11 10:19 am  
Anonymous Geoff said...

I have tried Rogan Josh with both lamb leg meat and lamb shoulder. The difference is astonishing using the shoulder meat as it is much more flavoursome and tender. I check the meat for tenderness rather than using the suggested cooking time, but it is a good start. You have magnificent recipes ladies; keep up the good work!

23/4/11 1:08 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home