Best Rogan Josh Penzeys Recipes

Rogan Josh - Penzeys image

Provided by riflmom

Categories Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs lamb or 2 lbs beef
4 tablespoons ghee or 4 tablespoons oil
1 large onion, minced
4 tablespoons mixed spice, Rogan Josh
1 teaspoon salt
1 cup water
3/4 cup plain yogurt
1 tablespoon cornstarch, disolved in 2 T water (optional)

Steps:

Cut meat into stew-sized cubes, brown in fat (do this in batches to avoid steaming the meat). Remove meat, but leave all the drippings and oil.
Brown the onion in the same pan. Add Rogan Josh and salt, stir for one minute.
Return meat to pan along with any juices that have accumulated in the bowl. Slowly blend in water and yogurt.
Cook 1-2 hours over low heat. At the end, raise heat to reduce sauce until thickened (you may add a small amount of cornstarch disolved in water.).
This would probably work well in a pressure cooker.
Serve with roasted potatoes, or over rice or noodles.

Nutrition Facts : Calories 493.9, Fat 36.8, SaturatedFat 18.2, Cholesterol 158.7, Sodium 696, Carbohydrate 5.6, Fiber 0.6, Sugar 3.7, Protein 33.9

Rogan Josh image

Provided by Tulip-Fairy

Categories Asian

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 1/2 cm fresh ginger, peeled and coarsely chopped
8 garlic cloves, peeled
4 tablespoons water
275 -425 ml water
10 tablespoons vegetable oil
1 kg stewing beef or 1 kg diced chicken
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 peppercorns
2 1/2 cm cinnamon sticks
4 medium onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
fresh ground pepper

Steps:

Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
Put in the ginger garlic paste and stir for 30 seconds.
Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
Add the fried meat cubes and juices.
Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
All the fat that collects in the pot may be spooned off the top.
Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.