Introduction: Rogan Josh

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is an Indian recipe, which means Hot and Fat Meat.

Step 1: Ingredients First

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Spices:

4 cloves
2 black cardamoms
4 green cardamoms
1 blade of mace
2 bay leaves
1 tsp coriander powder
1 tsp ginger powder
1 tsp fennel powder
1/3 tsp turmeric
1 tsp paprika
2 tsp chili powder (from whatever red chili you like)
4 garlic cloves, chopped
salt


Other:

1-1 1/2lbs cubed lamb (cooking time will be decided by which cut you have)
about 1/2 pint good lamb stock (made with the bones if you have them)
6-10 shallots, chopped
1/2 cup yogurt (full fat)
1/4 cup ghee (or some vegatable oil)

Step 2: Making

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Make a paste with of the powdered spices and some water, it should look like this...

Step 3: Fry It

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Ok, now fry your chopped shallots in the ghee for 10-15 minutes until light brown. Then add the garlic and continue to fry for a couple of minutes.

(I figure at this point you don't need a picture of fried shallots).

Now add the cloves, cardamoms, mace, bay leaves and carry on frying for another minute or so. Then add the spice paste and fry for another few minutes. Add a bit of water (a tablespoon or so) if the spices are sticking during the frying process. It will look a bit like this I would imagine...

Step 4: Mixing

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Step 5: Add Them

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Now add most of the stock, salt to taste, and leave to simmer. Add more stock if it starts to dry out too much

Step 6: Its Ready

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The dish is done when the lamb is very tender. This will take you somewhere in excess of an hour, depending on what cut of lamb you have. Just leave it until it's done!

Step 7: And the Last Step

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Here's the finished Rogan Josh dish. Note how it completely changed color during the stewing process.

I hope you like this dish, it's a really tasty thing. Serve it with boiled rice, or maybe some sort of bread maybe Naan or Chapati. A full-bodied red wine should go with this well.

Comments

Csokejosh (author)2010-09-04

Nice Job !

Phoghat (author)2009-06-18

If you're making you're own stock from the bones (and if not, why?) Roast the bowns in the oven untilwell browned first.Makes a great stock.

blackjimmy (author)2009-05-23

just cooked and ate this curry.. was outstanding. I won't be forgetting this recipe in a hurry!

matseng (author)2007-10-04

Mmmmm, I'll definitely will go and eat Indian for dinner tomorrow night after Iftar. Can you please make an instructable of how to make that yummy green condiment that you get in most indian restaurants. The one with mint, coriander, chilli (and maybe some yoghurt?) I really like wrapping some chicken tikka in a piece of poori bread and dipping it in the green stuff. The best of that that I had was at a small restaurant in Hyderabad. Also, an instructable for real mutton biryani with gravy would be nice.

avinash (author)matseng2007-10-05

well, keep visiting - I'll have hydrabadi mutton biryani as well as green chatany as instructables soon .. thanks!

bumsugger (author)2007-10-04

Oooooooooh mygosh,how deliciously authentic and mouthwatering you describe this dish sound,E-X-C-E-L-L-E-N-T instructable!!

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