How do I cook an authentic Rogan Josh?

Answer 1

Rogan Josh Recipe ***

3 tablespoons of butter
1 kg / 2.2 lbs of lamb steak, cut into 4 cm / 1½ inch cubes
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 teaspoon of ground turmeric
1 teaspoon of chilli powder
2 teaspoons of minced ginger
2 - 4 cloves of garlic, peeled and crushed
225 to 275 grams / 8 - 10 oz onions, finely sliced
400 gram / 14 oz tin of peeled tomatoes, chopped or whole
1 tablespoon of tomato puree
125 ml / 4 fl oz of warm water
1¼ teaspoons of salt or to taste
90 ml / 3 fl oz of cream
2 teaspoons of garam masala
2 tablespoons of chopped coriander leaves
In a large saucepan melt 2 tablespoons of the butter. Over a medium heat fry the meat in 2 to 3 batches until it browns. Set each batch aside after frying. Lower the heat and add the cumin, coriander, turmeric, chilli powder, ginger and garlic. Fry for 30 seconds. Increase the heat again and add the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently. Now add the tomatoes and tomato puree - stir and cook for 2 to 3 minutes. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes). If using a pressure cooker, add the water and pressure cook for 30 minutes.

The mixture can be frozen at this stage. Defrost thoroughly before reheating and bring to the boil.

Stir in the cream and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir briskly and add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried - stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat. Mix well. Stir in the coriander leaves. Serve with Basmati rice.

(Serves 4 to 6)

Answer 2

ROGAN JOSH.

INGREDIENTS:
1 tsp. ginger powder
1 Tbs. fennel seeds
1 tsp. shahjeera (cumin seed)
6 garlic cloves, minced
2 tsp.red chilly powder,(if you want you can add even more)
1/2 tsp turmeric.
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
1 Cup. dahi (yoghurt), creamy (or sour cream)
200 gms ghee
1 piece hing (asafoetida)
1 kg. lamb, cut into large cubes

METHOD:
Grind together the spices.
Soak saffron in hot water.
Heat ghee and fry the lump of hing
Add meat and sear on all sides, frying until well browned.
Pour in dahi and fry until liquid is absorbed.
Add a glassful of water and the spices.
Bring to a boil, reduce heat, and simmer, covered, until tender.
Remove cover and cook until liquid is gone.
at last garnish with fresh coriander leaves.

Answer 3

Tried this. It can be tricky... But it worked for a client I've had.
Good Luck...:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1" chunks fresh ginger, peeled, coarsley chopped
8 cloves garlic, peeled
2 cups water
10 tablespoons vegetable oil
2 pounds boned lamb shoulder or leg -- cut into 1" cubes
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
10 whole black peppercorns
1 stick cinnamon
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed -- ground
2 teaspoons cumin seeds -- ground
4 teaspoons red paprika
1 teaspoon cayenne pepper, gounnd (adjust to taste)
1 teaspoon salt, to taste
6 tablespoons plain yogurt
1/4 teaspoon garam masala (your favorite)
1 dash fresh ground pepper to taste
Put the ginger, garlic and 4 tablespoons of water into the container of an
electric blender. Blend well into a smooth paste.

Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in
several batches and set aside in a bowl. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait
until cloves swell and the bay leaves begin to take on color. This just
takes a
few seconds. Now put in the onions. Stir and fry for 5 minutes or until the
onions turn a medium-brown color. Put in ginger-garlic paste and stir for 30
seconds. Then add the coriander, cumin, paprika, cayenne, and the salt.
Stir fry
for another 30 seconds. Add the browned meat cubes and the meat juices. Now
put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in
the
same way. Stir and fry for another 3-4 minutes.

Now add 1 1/4 cups water and bring the contents of the pot to a boil,
scraping in all the browned spices on the sides and bottom of the pot.
Cover, turn
heat to low and simmer for about an hour or until meat is tender. Every 10
minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the fire to medium high
and boil off some of the liquid, stirring all the time, until the sauce is
thickened.

Sprinkle the garam masala and black pepper over the dish and mix them in
just before you serve it.

Answer 4

http://www.recipesource.com/ethnic/asia/indian/03/rec0324.html

try this recipe!! :)

Answer 5

here you go

Answer 6

sorry no idea..................