Thursday, January 12, 2006

Rogan Josh-Lamb Stew

This can be made with lamb, goat, or beef for a delicious meal. This lamb stew comes form the hilly desert area of India. For the true flavor experience use 2 tablespoons of the seasoning but if you can adjust the amound of seasoning to taste.

2- 1” chunks fresh ginger, coarsely chopped
8 cloves garlic peeled
2 pounds lamb or other meat
4 tablespoons oil
Rogan Joan Seasoning (made or purchased)
1 cup water
½ cup yogurt

Put the ginger, garlic and 4 tablespoons water in a blender or food processor. Blend well into a smooth paste.
Brown meat in 4 tablespoons oil, remove. Brown 1 large minced onion; add 2-4 tablespoons Rogan Joah Seasoning, add more cayenne pepper (to taste) salt; stir and fry for about 5 minutes or until the onion stir a medium-brown color. Put in the ginger- garlic paste and stir for 30 seconds. Add meat plus water and yogurt. Cook 1-2 hours over low heat till lamb is tender and sauce is thick. Every ten minutes give pot a stir to prevent burning.

To serve:
Sprinkle with garam masala and black pepper over the dish and mix them in just before you serve.

Rogan Josh Seasoning
10 whole cardamom
6 whole cloves
10 whole black peppercorns
1 stick cinnamon
1 teaspoon coriander seed
2 teaspoons cumin seeds
4 teaspoons red paprika
1 teaspoons cayenne pepper

Grind together to make the seasoning. This should store in a cool place for up to 1 year so you can make more for other meals.

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