Please Pass the Recipe

from one generation to the next

Rogan Josh

Rogan Josh servedWe’ve all heard of Rogan Josh, many of us have eaten Rogan Josh, and some of you may have made it at home using a commercial curry paste, but this recipe will reset you expectations about Rogan Josh. The downside, (always a downside)  is you need to plan ahead. It requires  a good 8 hours to marinate the meat, an hour to cook, then it’s best to chill Rogan Josh  overnight  before skimming, reheating and serving. I served it as part of a curry feast with potatoes and peas (what else does an Aussie serve with lamb?) coriander and mint chutney, a tomato salad, steamed basmati rice.

8 cloves garlic

6cm piece of root ginger

2 teaspoons ground cumin

1 teaspoon crushed red chillis

2 teaspoons paprika

2 teaspoons ground coriander seed

1 kg diced lamb shoulder

2 tablespoon grapeseed oil

6 cardamom pods

6 cloves

2 India bay leaves

8cm cinnamon stick

¾ thick natural yoghurt

Pinch saffron soaked in 2 tablespoon milk

1 teaspoon garam masala

the marinade:

In a processor jug, blitz the garlic, ginger, and ground spices. Massage the marinade through the diced meat then rest overnight in the fridge.

Heat a large covered pan, add the oil, then the whole spices and sauté for a few minutes. Add the meat cook for 5 minutes. Add ½ cup of water, cover and simmer for 1 hour. Keep a check on the moisture in the pan, you may need to add more water, though the liquid needs to reduce almost completely.

At this point the curry and be chilled for the flavour to develop. Before reheating, remove the solidified fat from the surface. Gently warm the curry back to boiling point, add the yoghurt and saffron, reheat without boiling, then stir in the garam masala.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

5 comments on “Rogan Josh

  1. Pingback: Garam Masala | Please Pass the Recipe

  2. Pingback: Busy Cook’s Lamb Curry | Please Pass the Recipe

  3. marymtf
    November 25, 2012

    Am planning ahead for a bit of Rogan Josh. Will let you know how it went.

    Like

    • ladyredspecs
      November 25, 2012

      Hope you enjoy it as much as we do. My other lamb curry, more a simple in a hurry sort of curry is on the menu here tonight. I posted it on March 20, it really is fantastic(ally) simple but also good!

      Like

  4. marymtf
    November 22, 2012

    Even though my avatar doesn’t look impressed my taste buds are tingling. I’ll keep this recipe in mind for when I have the extra time. I know that curry tastes better the next day or tje day after. This is going to be yummy. I’ve got a whole book of recipes that requires pre-planning and starting everything from scratch. I pull it out now and again and admire it and the women who thought nothing of tossing off three course meals. This particular book, though, was written by the cook of a famous writer. I think I bought it hoping something would rub off. 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on November 19, 2012 by in FODMAP diet, Food, Gluten Free, Indian Food, Lamb, Main Meals and tagged , , , , .
%d bloggers like this: