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FareShare Gazette Recipes -- August 2008 - R's


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Rogan Josh

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* Exported from MasterCook *

Rogan Josh

Recipe By : Simple Indian Cookery by Madhur Jaffrey
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-08 Aug 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 piece fresh ginger -- chopped
[5cm/2 inches]
7 garlic cloves -- chopped
6 tablespoons olive oil
or groundnut (peanut) oil
10 cardamom pods
2 bay leaves
1 piece cinnamon stick -- (2.5 cm/1 inch)
900 grams boneless lamb shoulder -- (2 pounds)
cut into 2.5-4 cm/1- 1 1/2 inch cubes
200 grams onions -- finely chopped (7 ounces)
2 teaspoons ground cumin -- (10 ml)
2 teaspoons ground coriander seed -- (10 ml)
1 teaspoon cayenne pepper -- (5 ml)
1 1/2 tablespoons sweet bright-red paprika -- (23 ml)
2 teaspoons tomato puree -- (10 ml)
300 milliliters water -- (1/2 pint)

Drop the ginger and garlic into a food processor or blender; add 4 
tablespoons of water and blend to a paste.

Put the oil into a wide pan, preferably non-stick; set it over a medium-
high heat. When it is hot, put in the cardamom pods, bay leaves and 
cinnamon stick. Quickly add as many pieces of lamb as the pan will hold 
easily in a single layer; brown on all sides. Remove with a slotted 
spoon and put into a bowl. Brown the remaining meat in the same way.

Add the onions to the oil left in the pan. Cook, stirring, until they 
turn brown at the edges. Add the paste from the blender and stir for 
30 seconds.

Next, add to the pan the cumin, coriander, cayenne and paprika; stir 
once then add the tomato puree. Stir for 10 seconds.

Add the meat and any whole spices that are still clinging to it, plus 
the salt and water. Stir well and bring to the boil. Cover the pan; 
turn the heat to low and simmer gently for 1 hour or until the meat is 

Serves 4 to 6.
Preparation time: 15 minutes. Cooking time: 1 1/4 hours.

Author's note. This gets its name from the paprika-like Kashmiri 
chilies that are used generously to give the dish a deep red colour 
(rogan josh implies that the dish is of a joyous, burnished red 
colour). I generally substitute good-quality, sweet, bright-red 
paprika and add a little cayenne to create the perfect heat. The 
large amount of oil is necessary for making the sauce but any excess 
may be spooned off the top before serving. You may make this dish 
with stewing beef if you like. You will need to extend the cooking 
time to about 1 1/2 hours or until the beef is tender.

From Simple Indian Cookery by Madhur Jaffrey; BBC Books; 2001.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 30 August 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 149 Calories; 14g Fat (80.2% calories 
from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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