Recipes Included On This Page Rogan Josh Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Rogan Josh Recipe By : Simple Indian Cookery by Madhur Jaffrey Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece fresh ginger -- chopped [5cm/2 inches] 7 garlic cloves -- chopped 6 tablespoons olive oil or groundnut (peanut) oil 10 cardamom pods 2 bay leaves 1 piece cinnamon stick -- (2.5 cm/1 inch) 900 grams boneless lamb shoulder -- (2 pounds) cut into 2.5-4 cm/1- 1 1/2 inch cubes 200 grams onions -- finely chopped (7 ounces) 2 teaspoons ground cumin -- (10 ml) 2 teaspoons ground coriander seed -- (10 ml) 1 teaspoon cayenne pepper -- (5 ml) 1 1/2 tablespoons sweet bright-red paprika -- (23 ml) 2 teaspoons tomato puree -- (10 ml) 300 milliliters water -- (1/2 pint) Drop the ginger and garlic into a food processor or blender; add 4 tablespoons of water and blend to a paste. Put the oil into a wide pan, preferably non-stick; set it over a medium- high heat. When it is hot, put in the cardamom pods, bay leaves and cinnamon stick. Quickly add as many pieces of lamb as the pan will hold easily in a single layer; brown on all sides. Remove with a slotted spoon and put into a bowl. Brown the remaining meat in the same way. Add the onions to the oil left in the pan. Cook, stirring, until they turn brown at the edges. Add the paste from the blender and stir for 30 seconds. Next, add to the pan the cumin, coriander, cayenne and paprika; stir once then add the tomato puree. Stir for 10 seconds. Add the meat and any whole spices that are still clinging to it, plus the salt and water. Stir well and bring to the boil. Cover the pan; turn the heat to low and simmer gently for 1 hour or until the meat is tender. Serves 4 to 6. Preparation time: 15 minutes. Cooking time: 1 1/4 hours. Author's note. This gets its name from the paprika-like Kashmiri chilies that are used generously to give the dish a deep red colour (rogan josh implies that the dish is of a joyous, burnished red colour). I generally substitute good-quality, sweet, bright-red paprika and add a little cayenne to create the perfect heat. The large amount of oil is necessary for making the sauce but any excess may be spooned off the top before serving. You may make this dish with stewing beef if you like. You will need to extend the cooking time to about 1 1/2 hours or until the beef is tender. From Simple Indian Cookery by Madhur Jaffrey; BBC Books; 2001. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 14g Fat (80.2% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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