The Rogan Josh Kit
Contains all the spices needed to create an authentic Rogan Josh.
The kit includes green cardamoms, bay leaves, whole cloves, peppercorns, cinnamon sticks, coriander seeds, cumin seeds, red paprika, hot chilli powder and garam masala.
ROGAN JOSH RECIPE
Introduction
'Rogan Josh' translates literally as red meat juice. It gets its rich red appearance from the ground red chillies, but if you want less heat then you can use more red paprika and less chilli. This recipe is mild to medium in strength.
The recipe uses plain yoghurt which has a tenderising effect on the meat, which can be either braising steak or shoulder of lamb, according to your taste. This dish is always very popular when served to my guests. I like to serve Rogan Josh with pilau rice and a bhindi bhaji or green bean accompaniment.
Ingredients (serves 4-6)
You can buy the Rogan Josh Spices here >
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 braising steak, diced and trimmed of excess fat
Whole Spices:
2 Natco bay leaves
8 Natco whole cloves
1 teaspoon Natco black peppercorns
12 whole Natco green cardamom pods
2 inch stick of Natco cinnamon
Other Ingredients:
2 medium onions peeled and finely chopped
5 oz (150gm) plain yoghurt
Ground Spices:
1 teaspoon Natco ground coriander seeds
2 teaspoons Natco ground cumin seeds
4 teaspoons Natco paprika
½ teaspoon Natco hot chilli powder
1 teaspoon salt
Additional Spices:
Ground black pepper
½ teaspoon Natco garam masala
Method
1. 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.
2. 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.
3. Add the whole spices to the hot oil and stir for just a few seconds until the bay leaves take on some colour.
4. Add the chopped onions to the whole spices and continue frying for 5 minutes or so until the onions soften and turn light brown.
5. Add the ginger & garlic paste, fry and stir for about 30 seconds.
6. Add the ground spices and salt to the mixture, stirring for a further 30 seconds.
7. Add the browned meat and its juices and combine the mixture thoroughly.
8. 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 more.
9. Add water to the mixture. Lamb needs half a pint, beef needs three quarters. Stir again and bring to the boil.
10. Cover the casserole and then transfer to the oven at 160ºC. Lamb needs about one a half hours and beef two and a half hours, until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.
11. At the end of cooking the sauce should be nice and thick, if necessary you should boil off any excess liquid.
12. Finally stir in the garam masala and black pepper into the Rogan Josh and serve.
Notes
Please note that the whole spices in this dish are not meant to be eaten.
