Any decent lamb rogan josh recipes? Also could i use coconut milk instead of plain yoghurt?

Question

Seen a few but they all have different things in them.

Answer 1

The yoghurt is necessary as it tenderises the meat. coconut milk will not do that and you may need to increase your cooking time accordingly. Also, the taste WILL differ.

Here is my recipe.
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 bay leaves
8 whole cloves
1 teaspoon black peppercorns
12 whole green cardamom pods
2 inch stick of cinnamon

Other Ingredients:
2 medium onions peeled and finely chopped
5 oz (150gm) plain yoghurt

Ground Spices:
1 teaspoon ground coriander seeds
2 teaspoons ground cumin seeds
4 teaspoons paprika
½ teaspoon hot chilli powder
1 teaspoon salt

Additional Spices:
Ground black pepper
½ teaspoon garam masala

Method

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.
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.
Add the whole spices to the hot oil and stir for just a few seconds until the bay leaves take on some colour.
Add the chopped onions to the whole spices and continue frying for 5 minutes or so until the onions soften and turn light brown.
Add the ginger & garlic paste, fry and stir for about 30 seconds.
Add the ground spices and salt to the mixture, stirring for a further 30 seconds.. Add the browned meat and its juices and combine the mixture thoroughly.
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.(here you may substitute your coconut milk but I will not advice it) Add water to the mixture. Lamb needs half a pint, beef needs three quarters. Stir again and bring to the boil.
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.

At the end of cooking the sauce should be nice and thick, if necessary you should boil off any excess liquid. Finally stir in the garam masala and black pepper into the Rogan Josh and serve.

The whole spices in this dish are not meant to be eaten.
After you finish cooking discard them.

Answer 2

LAMB ROGAN JOSH

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
6 garlic cloves, roughly chopped
1 large onion, roughly chopped
thumb-size piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1 tsp chilli powder
1 tsp salt
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager

Method
1. In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée.
2. Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.

You can use Plain yogurt if you want but not necessary

Answer 3

Simple lamb rogan josh

Ingredients
6 garlic cloves, roughly chopped
1 large onion, roughly chopped
thumb-size piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1 tsp chilli powder
1 tsp salt
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager

Method
1. In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée.
2. Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.

Answer 4

Pal Porial

As the name suggests, this is a peculiar lamb curry from Kerala. Kerala is a South Indian state, rich in treasures of the ocean. They have lots of seafood delicacies, but their meat dishes have the flavour of the region too. Pal porial is a typical one. Rich meaty flavour complemented with spices is a treat with rice and hot pickles.

Serves 4-5

Preparation
You will require;
1 kilo diced lamb
1 Jar of Curry Creations Rogan josh sauce
8-10 fresh curry leaves
1/2 can coconut milk
1 tsp. ground fennel
1/4 tsp. Clove powder
1/2 tsp. Turmeric
2 tblsp. vegetable oil
Method
Apply turmeric to the lamb and keep aside for 1/2 hour.
Heat oil in a pan and crackle curry leaves until discolored.
Add diced lamb and fry for 5-7 minutes on high heat.
Add contents of Rogan josh jar and fry further for 5 minutes.
Add fennel, clove powder and simmer on low heat until meat is tender.
Add coconut milk and further simmer for 5 minutes stirring all the time.
Remove from fire and rest for 1/2 hour.
Enjoy with boiled Basmati rice.

Answer 5

Coconut Milk is fine but Yoghurt is better and here is the link to the recipe

Answer 6

I think coconut milk would be good but I think you'd have to cook it to make it thicker first.

I can't make it from scratch, that or any indian dish but I wish I could. In the ethnic foods aisle in many stores, are little jars of sauce with a brand name called "Patak's" on it. They make a good product and most of the varieties have a long shelf life after the jar is opened. They even have recipies on the label, one that calls for adding onions and *yoghurt* to their sauce!

Answer 7

Either would work, Bear in mind that the coconut milk will change the taste of the curry more as you are adding the coconut taste as well as the cream, the curry will be milder. It is quite common to substitute yogurt for cream to make curry healthier and greek yogurt has a lovely creamy flavour. If I was adding greek yogurt I would probably add it just before serving before rather than a full hour before.

Answer 8

Rogan Josh With Coconut Milk

Answer 9

try this one
http://www.route79.com/food/rogan-josh.htm