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    You are in: Home / Recipes / Rogan Josh Recipe
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    Rogan Josh

    Rogan Josh. Photo by Chef #1110877

    1/3 Photos of Rogan Josh

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Tulip-Fairy's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
    2. 2
      Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
    3. 3
      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. 4
      Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
    5. 5
      Put in the ginger garlic paste and stir for 30 seconds.
    6. 6
      Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
    7. 7
      Add the fried meat cubes and juices.
    8. 8
      Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
    9. 9
      Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
    10. 10
      Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your 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 your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
    11. 11
      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. 12
      All the fat that collects in the pot may be spooned off the top.
    13. 13
      Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.

    Ratings & Reviews:

    • on May 18, 2013

      55

      Just made this for dinner with boneless chicken thighs and wow it is ever good. I used smoked paprika and threw in some potatoes (best to par-cook them ahead of time so they cook through during the process) and frozen peas. Very easy as most Indian recipes I've made in the past call for grinding the spice mix together, in this case most everything is whole spice. I typically order rogan josh at restaurants as a staple and this one is as good if not better than any restaurant version I've had. I highly recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2012

      55

    • on June 22, 2012

      55

      We love our lamb in Australia and I have used this recipe a couple of times - love it! Suggest you stir in the yogurt before you return the meat to the pan (easier to blend and stir) and if you prepare this in a dutch oven (pot you can use on the stove and in the oven) when its all ready to simmer you can just pop it in a low oven for a couple of hours and walk away and do other things.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Rogan Josh

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1041.4
     
    Calories from Fat 802
    77%
    Total Fat 89.2 g
    137%
    Saturated Fat 28.2 g
    141%
    Cholesterol 182.9 mg
    60%
    Sodium 756.0 mg
    31%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 3.2 g
    13%
    Sugars 6.1 g
    24%
    Protein 44.4 g
    88%

    The following items or measurements are not included:

    fresh ginger

    cardamom pods

    cloves

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