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Rogan Josh

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Ingredients

Adjust Servings:
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 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

Nutritional information

1051.6
Calories
808 g
Calories From Fat
89.8 g
Total Fat
28.4 g
Saturated Fat
183 mg
Cholesterol
763.7 mg
Sodium
17.6 g
Carbs
4.4 g
Dietary Fiber
6.2 g
Sugars
44.7 g
Protein
344g
Serving Size

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Rogan Josh

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      This was just amazing!!! Both my husband and I loved it. I made it with chicken thigh meat. I substituted ghee for the oil (and only used 1/2 the fat called for). I also added 1 T of tomato paste at the end, as suggested by another commenter. Will definitely make again and again!

      • 170 min
      • Serves 4
      • Easy

      Ingredients

      Directions

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      Rogan Josh, In Madhur Jaffery’s Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice , This was just amazing!!! Both my husband and I loved it I made it with chicken thigh meat I substituted ghee for the oil (and only used 1/2 the fat called for) I also added 1 T of tomato paste at the end, as suggested by another commenter Will definitely make again and again!, Hello Can you please better explain to me the cinnamon part is that just 10cm (Im quadrupling the recipe) of one stick? Or was that to be 10 sticks the former seems like not enough Jason P s Im pretty pumped to make this


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      Steps

      1
      Done

      Put the Ginger, Garlic, and 4 Tablespoons of Water Into the Blender. Blend Well Until You Have a Smooth Paste.

      2
      Done

      Heat Oil in a Wide Heavy Pot Over a Medium Heat, Brown the Meat Cubes in Serveral Batches and Set to One Side.

      3
      Done

      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.

      4
      Done

      Now Put in the Onions. Stir and Fry For 5 Minutes Until They Turn a Medium Brown Colour.

      5
      Done

      Put in the Ginger Garlic Paste and Stir For 30 Seconds.

      6
      Done

      Add the Coriander, Cumin, Paprika-Cayenne, and Salt. Stir and Fry For 30 Seconds.

      7
      Done

      Add the Fried Meat Cubes and Juices.

      8
      Done

      Stir For 30 Seconds, Now Add 1 Tablespoon of Yoghurt, Stir Until Well Blended .

      9
      Done

      Add the Remaining Yoghurt, a Tablespoon at a Time in the Same Way. Stir and Fry For Another 3 Minutes.

      10
      Done

      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.).

      11
      Done

      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.

      12
      Done

      All the Fat That Collects in the Pot May Be Spooned Off the Top.

      13
      Done

      Sprinkle the Garam Masala and Black Pepper Over the Meat Before You Serve and Mix Them Inches.

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      Evelyn Martin

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