Rogan Josh

Rogan Josh

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • Ingredients

  • 2ginger, chopped( 1″ cubes)
  • 8clovesgarlic
  • 1 1/2 cupsbeef broth
  • 10tablespoonsvegetable oil
  • 2lbs lamb or 2lbsbeef stew meat
  • 10black cardamom pods
  • 2bay leaves
  • 6whole cloves
  • 10peppercorns
  • 1cinnamon stick( 1 inch long)
  • 2mediumonions
  • 1teaspooncoriander, ground
  • 2teaspoonsblack cumin, ground
  • 4teaspoonsred paprika
  • 1/2 teaspooncayenne pepper
  • 1 1/4 teaspoonssalt
  • 6tablespoonsplain yogurt
  • 1/4 teaspoongaram masala
  • black pepper

    • Directions

  • 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.

    • Reviews

  • “The recipe doesn’t tell you when to put in half the spices, very strange!! Not having made a curry before I found this most difficult. I put in half the spices when the curry went on simmer. Thankfully it turned out great! But it would be nice to now when to put the spices in!!Regards K”

  • “Excellent!Consider reducing cayenne if you don’t like spicy food.I substituted regular ground cumin because I didn’t have any black cumin, but otherwise made as directed.”

  • “Amazing recipe good taste and not that spicy PERFECT !!!!!!!!!!!!!!!!!!!!!All Must Try this recipe!!!!!!!!!!!!!!!!!”

  • “This rogan josh is delicious!DH and I made it for dinner a couple of nights ago with no modifications. We served it over basamati rice.Thanks for posting.We would definitely make this again.”

  • “One of the best curries I have ever made – this recipe is perfection! I followed it to the letter and ended up with incredibly tender and flavourful beef in a beautiful thick sauce which we could not stop eating right out of the pot! We ate this with fresh cooked roti and couldn’t stop talking about how great it was. Thank you for posting such an outstanding recipe!”

  • “This was a very flavorful dish!I think I may have burnt the spice mix a little, because the sauce tasted a little bitter to me.I had to add a little sugar to mellow it out.Next time I may try making this in the crockpot after I have browned everything up.”

  • “made this last night for me and hubby. he said this was a hundred times better than any takeaway or restraunt rogan josh he had ever had. very easy to make. i also added a tin of tomatoes. many thanks for the recipe.”

  • “TERRIFIC!In my constant quest to continue to learn to cook proper Indian food, I tried this recipe.My husband loved it, as did my co-workers!I put it in the crockpot for 1.5 hours on high at step 12, then reduced to low for another 2 hours (we had to go out).Did not re-boil to thicken the curry but it was still wonderful–incredibly tender with a nice, not overpowering, spice.Thanks, HappyBuunny!”

  • “Oh my, this was OUT OF THIS WORLD!This is without a doubt the best Rogan Josh I’ve ever eaten.There is nothing negative to say about this one.Notes on my “adjustments”:I left out the yogurt as my newborn has many food allergies and dairy ends up in my milk.It tasted FABULOUS even without the yogurt.I just omitted steps 7 and 8 and went on with the recipe.I used whole coriander and cumin seeds and ground them in my coffee grinder turned spice mill.:DI also used 4 tablespoons of a pre-mixed garlic-ginger paste I buy at our local Indian grocery.FABULOUS!And, yes, this one smells simply wonderful cooking.My house has never smelled so great!:DThanks for such a fabulous recipe.See picture I’ve submitted.Mmm…”

  • “Wonderful authentic Indian recipe, smelled great as it simmered. I too could not find cardamon pods so I used about 1 and a half teaspoons ground cardamon. My only change for this recipe would be to use lamb next time (my butcher wouldn’t cut it up for me and only had lamb chops so I used stew meat instead!) Also, I wanted a little more “kick”, so maybe I’ll add chili powder or some anaheims next time. “

  • “Superb blend of spices. This smelled fantastic as it cooked and the taste was sensational. I added some chilli powder and cooked mine in a pressure cooker for 25 minutes. This saved cooking time and the lamb was deliciously tender. Thank you so much for a fantasic recipe, it went very well with Fay Almeida’s Roti. Yum, yum !”

  • “Oh, yum!The whole spices in this make it really tasty and its really a lovely dish.Like Spinner, I didn’t have the black cardamom pods, so I just used green and I didn’t have black cumin, so I just used the regular kind.Nicely spiced and a lovely red color.I made it with beef.I just realized that I forgot to ever add the garam masala, but it was still great.This is one of those dishes that is better the next day, so I highly advise making this ahead to let the flavors blend, because then it will really wow you!”

  • “Fantastic flavour.Had to use cardamon seeds as couldn’t find black cardamon pods, also used cumin instead of black cumin for same reason.Served this to 4 others and all loved it.”

  • “Ok this is a recipe We love and make often. My husband’s name is Joshua and we call him Josh 😉 so his birthday normally screams for Rogue (n)Josh;)It is exactly the same as the one I make not one change. For Karina’s reference the coriander, cumin, paprika and cayenne pepper go in after step no. 9 and should be sauteed with the other mixture for another 30 secs before the meat is added. 🙂 Fay Almeida”

  •
    ← PREV POST NEXT POST →
    ORIGNAL POST