- Food and Cooking
How To Make An Authentic Lamb Rogan Josh.
This is a favourite Indian dish of mine, Rogan means meat fat, and josh literally means heat, though figuratively speaking it means intensity. I like to use either neck of lamb for a cheap meal, or lamb chops or shoulder. The dish gets its heat and intensity from the lavish use of body heat-inducing spices such as large black cardamoms and cloves.
The dish is said to have originated in the Kashmir area, and puts to use the Kashmiri chillies which I love to give it colour and flavour. I’m going to boil up some extra bones to help thicken and enrich the dish. most Indian restaurants will cook a version of this dish
Lamb Rogan Josh
6 shallots [I like the banana shallots, the long thin ones.]
1 tin of finely chopped tomatoes
2 tsp chopped garlic
2 tsp turmeric, & cumin, fennel powder,
3 tsp coriander powder
1/2 tsp cinnamon, & mace
2-4 tsp Kashmir chilli powder
1-2 tablespoons of ghee
1 tbl spoon of oil.
1 tbl spoon of fenugreek seeds
2 large black cardamom_ 4green cardamoms
Salt to taste
1/2 cup yogurt.
10lb (700g) stewing lamb or chops
9oz (250g) lamb bones for adding flavour
Blend your herbs
Make a Delicious Curry
This is how I begin almost all my curries and I find it very successful.
The various powdered spices should be mixed and then put in a frying pan and gently toasted; you will know as soon as the aroma hits you that they are ready, remove from heat and do not burn them.
Add the ghee and mix it into a paste and then put it back on the low heat. Slowly you will see the oil separating out from your mix, take time to enjoy the aromas; you will so much more enjoy the meal. Now add the cardamom seeds, splitting the green ones.
I begin most of my curries with this pre-cooking of the spices.
One of My Favourite Cooks
Follow This Link for Chapatie Recipe
- Easy Chapatis and Roti, cooking on an India style iron Tawa
An easy to follow guide for making great tasting chappaties and roti. Lots of tips and advice.
How To Make Your Curry
Boil the lamb and bones with some garlic and salt in water, for cook for 20 minutes. I always have lots of fresh mint, either from my garden or that I have frozen and kept in the freezer. If you have some you can always add it to lamb.
Remove from the heat and set aside. Skim off the scum and reserve the cooking liquor.
Add some oil to another pan and sprinkle the fenugreek seeds in. I have found that these seeds make a great deal of difference to the final taste of the curry.
Once they begin to pop with the heat, add your shallots and garlics and gently fry until they are transparent.
Add you tomatoes to the spices and mix, and then add your shallot mix to it and stir until you have a creamy sauce.
Now add the meat and liquor and cook in a large pot for an hour, until the meat is falling off the bone.
Lower the heat and add the yogurt, mixing it slowly into the curry. Before serving remove the cardamom seeds.
Serve with chapatis.
How to make Chapatis
- Indian style Chapatis and Roti, cooking on an India style cast iron Tawa pan
An easy to follow guide for making great tasting chapaties and roti. Lots of tips and advice.
A very nice sidedish for all curries is Cucumber Raita.
With this meal I like to lots of tomatoes to the mix.
here's the recipe
Chop half a cucumber and squeeze out as much juice as you can.
mix together sugar about 1teaspoon and fresh mint leaves, or bottled if you prefer.
One coffee mug of yogurt, Greek styles is okay and mix with the other ingredients.
fine chop some tomatoes and mix it all together for a delicious addition to your meal.