Best Rogan Josh Stew Recipes

ROGAN JOSH (INDIAN LAMB CURRY)

Rogan Josh (Indian Lamb Curry) image

Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!

Provided by Nagi

Categories Mains

Number Of Ingredients 24

Ingredients

3.5 tbsp ghee (, substitute butter (Note 1))
1 cinnamon stick
6 green cardamom pods (, lightly bruised)
4 cloves
1 large onion (, finely chopped)
3 cloves garlic (, finely minced)
1 tbsp ginger (, finely grated)
5 tbsp tomato passata ((US: tomato puree/sauce, Note 5))
1 tsp salt
750g/1.5lb boneless lamb shoulder (, cut into 3cm/1.2" cubes (Note 6))
1.5 cups / 375ml chicken stock (, salt reduced (broth))
2 tbsp paprika (, normal or sweet)
3/4 tsp chilli powder ((or to taste, Note 2))
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam marsala ((Note 3))
1/2 tsp fennel powder ((Note 4))
1/2 tsp extra garam masala ((Note 3))
1/2 tsp extra fennel powder
1/2 cup / 125g plain yoghurt ((Greek yogurt fine))
Chopped coriander leaves, finely shredded ginger, yogurt
Basmati rice

Steps:

Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
Add the garlic and ginger, cook for another minute.
Stir in the Spices, cook for 30 seconds.
Mix in the tomato puree and salt, then add stock and mix.
Add lamb, stir, bring to simmer.
Place lid on and adjust heat to low or medium low so it's simmering gently.
Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

Nutrition Facts : Calories 381 kcal, Carbohydrate 16 g, Protein 29 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 828 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

KASHMIRI ROGAN JOSH

Kashmiri Rogan Josh image

A Kashmiri classic, Rogan josh, is a hearty lamb stew that is packed with flavour.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 22

Ingredients

5 tablespoons vegetable oil
7 black peppercorns, left whole
3 black cardamom pods, left whole*
5 green cardamom pods, left whole*
4 whole cloves
1 cinnamon stick
1 piece mace
1 onion, finely chopped
1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces
6 garlic cloves, peeled, left whole
1 (3/4-inch) piece fresh ginger, peeled and cut in half
Water, as needed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon red chile powder
2 teaspoons ground fennel seeds
1 1/2 teaspoons garam masala
2 tomatoes, blended to a pulp in a food processor
3 tablespoons plain yogurt
Kosher salt
Boiling water, as needed
Handful chopped fresh cilantro, leaves and stems

Steps:

Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
Stir in the chopped fresh cilantro just before serving.

ROGAN JOSH STEW

Rogan Josh Stew image

Make and share this Rogan Josh Stew recipe from Food.com.

Provided by HappyBunny

Categories Lamb/Sheep

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 ginger, chopped (1" cubes)
8 cloves garlic
1 1/2 cups beef broth
10 tablespoons vegetable oil
2 lbs lamb or 2 lbs beef stew meat
10 black cardamom pods
2 bay leaves
6 whole cloves
10 peppercorns
1 cinnamon stick (1 inch long)
2 medium onions
1 teaspoon coriander, ground
2 teaspoons black cumin, ground
4 teaspoons red paprika
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
black pepper

Steps:

Put the ginger, garlic, and 4 tablespoons water in blender;Blend well until you have a smooth paste.
Heat the oil in a wok to medium high heat; Brown the meat cubes in several batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil; Stir once and wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions; Stir and fry for about 5 minutes or until the onions turn a medium brown color.
Put in the ginger garlic paste and stir for 30 seconds. Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears; add a splash of hot water if the mixture starts to stick, this will prevent thhe spices from burning.
Add the fried meat cubes and juices and stir for 30 seconds.
Now put in 1/6 of the yoghurt; Stir and fry for 30 seconds or until the yoghurt is well blended.
Add the remaining yoghurt, a tablespoon at a time, in the same way.
Stir and fry for another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb).
Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot.
Cover, turn heat to low and simmer for about an hour if lamb and two if beef.
Every 10 minutes or so, 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.
You should end up with a tender meat in a thick, reddish brown sauce.
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 in.