Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: ROGAN JOSH

  3. Categories: Main dish

  4. Yield: 6 servings

  5. 2 1 cubes of ginger chopped

  6. 8 Cloves of garlic

  7. 1 1/2 c Beef broth

  8. 10 T Vegetable oil

  9. 2 lb Lamb or beef stew meat

  10. 10 Whole black cardamoms

  11. 2 Bay leaves

  12. 6 Whole cloves

  13. 10 Whole peppercorns

  14. 1 1 stick cinnamon

  15. 2 Medium onions

  16. 1 t Ground coriander

  17. 2 t Ground black cumin

  18. 4 t Red paprika

  19. 1/2 t Cayenne pepper

  20. 1 1/4 t Salt

  21. 6 T Plain yogurt

  22. 1/4 t Garam masala

  23. Black pepper

  24. Put the ginger, garlic, and 4 tablespoons water in

  25. blender. Blend well until you have a smooth paste.

  26. Heat the oil in a wok to medium high heat. Brown

  27. the meat cubes in several batches and set to one

  28. side. Put the cardamom, bay leaves, cloves,

  29. peppercorns, and cinnamon into the same hot oil.

  30. Stir once and wait until the cloves swell and the

  31. bay leaves begin to take on color. Now put in the

  32. onions. Stir and fry for about 5 minutes or until

  33. the onions turn a medium brown color. Put in the

  34. ginger garlic paste and stir for 30 seconds. Add

  35. the fried meat cubes and juices. Stir for 30 seconds.

  36. 1/6 of the yoghurt. Stir and fry for seconds or until the yoghurt is well blended.

  37. Add the remaining yoghurt, a tablespoon at a

  38. time, in the same way. Stir and fry for another

  39. 3-4 minutes. Now add the rest of the broth

  40. more for beef than lamb). Bring the contents of the

  41. pot to a boil, scraping in all browned spices on the

  42. sides and bottom of the pot. Cover, turn heat to

  43. low and simmer for about an hour if lamb and two if

  44. beef. Every 10 minutes or so, give the meat a good

  45. stir. When the meat is tender, take off the lid,

  46. turn the heat up to medium and boil away some of the

  47. liquid. You should end up with a tender meat in a

  48. thick, reddish brown sauce. All the fat that

  49. collects in the pot may be spooned off the top.

  50. Sprinkle the garam masala and black pepper over

  51. the meat before you serve and mix them in. --


Send feedback