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ISO: ISO: Recipe for either Lamb Rogan Josh or Lamb Vindaloo please
- Thread starter deb-in-mi
- Start date
In Search Of:
carianna-in-wa
Well-known member
Deb - Here's one posted at the old swap by Sandy in PA (her notes are at the bottom)
Kashmiri Rogan Josh
Specially selected combination of spices turns meat into an unforgettable taste.
No. Of Servings: 4
Time To Prepare: 45 minutes
Submitted By: Chitra Nag
Ingredients
- 1.5 lb (cut into 1 inch pieces) Meat (lamb or goat)
- 1.5 cup Yogurt
- 6 stalks (chopped) Cilantro
- 1 in piece (chopped) Ginger
- 2 tsp or to taste Red Chili Powder
- 1.25 tsp Salt
- a pinch Asafetida
- 1 tsp Black Cumin Seed
- 0.5 in piece Cinnamon
- 3 Cardamom
- 4 Cloves
- 6 Peppercorns
- a pinch Nutmeg powder
- 2 blades Mace
- 0.5 tsp Saffron
- 3 tsp (hot) Milk
- 3 tbsp Cooking Oil
Instructions
1. Clean and wash meat.
2. Mix yogurt with chopped cilantro, ginger, red chilly powder and asafetida. Marinate the meat with this mixture and keep aside for 10 minutes.
3. Grind together black cumin seeds, cinnamon, cardamom, cloves, black pepper, nutmeg powder and mace to a smooth paste adding little water.
4. Crush the saffron, add to hot milk and set aside.
5. Heat oil in a thick bottom pan. Add the marinated meat pieces and cook in low heat with occasional stirring till oil starts separating.
6. Add the spice paste and add 1-2 cups of water, enough to cook the meat. Add the saffron soaked in milk and cook on reduced heat till the meat is tender.
7. Serve hot with steamed basmati rice, pulao or Nan.
Sandy's Post:
This recipe had a rocky start. I had just
completed washing and trimming the lamb and
set on my counters to dry on paper towels on
styrofoam plates to dry. I went to check on
my wash. I came back to a startled Woofus
(my dog) who had just completed one of the
two cubed plates of raw lamb that he
snatched from the counter near the sink!! I
had just fed him his dinner!! My new pet
Curry-Curry would never do such a thing! I
threatened to deport Woofus back to the
states if he did it again. Fortunately, I
bought 5.5 lbs. worth of lamb. I had
planned on freezing the remainder for
another lamb dish.
My comments:
I used slightly over 1.75 lbs. of New
Zealand lamb (thank goodness was on sale)
cut into approximately 1.5"”cubes. I
marinated the meat for 23 hours.
used ¼ tsp. of powdered mace in lieu of
blades
nutmeg (1/8 tsp.)
asafetida (1/8 tsp.)
used vegetable oil to cook
Cover pot while cooking!
it took about an hour and ten minutes to
cook (low heat – just to simmering)
served with peas pulao & mutated looking
rotis – lol!
Kashmiri Rogan Josh
Specially selected combination of spices turns meat into an unforgettable taste.
No. Of Servings: 4
Time To Prepare: 45 minutes
Submitted By: Chitra Nag
Ingredients
- 1.5 lb (cut into 1 inch pieces) Meat (lamb or goat)
- 1.5 cup Yogurt
- 6 stalks (chopped) Cilantro
- 1 in piece (chopped) Ginger
- 2 tsp or to taste Red Chili Powder
- 1.25 tsp Salt
- a pinch Asafetida
- 1 tsp Black Cumin Seed
- 0.5 in piece Cinnamon
- 3 Cardamom
- 4 Cloves
- 6 Peppercorns
- a pinch Nutmeg powder
- 2 blades Mace
- 0.5 tsp Saffron
- 3 tsp (hot) Milk
- 3 tbsp Cooking Oil
Instructions
1. Clean and wash meat.
2. Mix yogurt with chopped cilantro, ginger, red chilly powder and asafetida. Marinate the meat with this mixture and keep aside for 10 minutes.
3. Grind together black cumin seeds, cinnamon, cardamom, cloves, black pepper, nutmeg powder and mace to a smooth paste adding little water.
4. Crush the saffron, add to hot milk and set aside.
5. Heat oil in a thick bottom pan. Add the marinated meat pieces and cook in low heat with occasional stirring till oil starts separating.
6. Add the spice paste and add 1-2 cups of water, enough to cook the meat. Add the saffron soaked in milk and cook on reduced heat till the meat is tender.
7. Serve hot with steamed basmati rice, pulao or Nan.
Sandy's Post:
This recipe had a rocky start. I had just
completed washing and trimming the lamb and
set on my counters to dry on paper towels on
styrofoam plates to dry. I went to check on
my wash. I came back to a startled Woofus
(my dog) who had just completed one of the
two cubed plates of raw lamb that he
snatched from the counter near the sink!! I
had just fed him his dinner!! My new pet
Curry-Curry would never do such a thing! I
threatened to deport Woofus back to the
states if he did it again. Fortunately, I
bought 5.5 lbs. worth of lamb. I had
planned on freezing the remainder for
another lamb dish.
My comments:
I used slightly over 1.75 lbs. of New
Zealand lamb (thank goodness was on sale)
cut into approximately 1.5"”cubes. I
marinated the meat for 23 hours.
used ¼ tsp. of powdered mace in lieu of
blades
nutmeg (1/8 tsp.)
asafetida (1/8 tsp.)
used vegetable oil to cook
Cover pot while cooking!
it took about an hour and ten minutes to
cook (low heat – just to simmering)
served with peas pulao & mutated looking
rotis – lol!
Rec: Lamb Josh Groban (or... Lamb Rogan Josh)
Sorry, couldn't resist!, I can never say the name of this dish correctly and inadvertently always seem to order "Josh Groban" (the singer!). I can't order amberjack fish either without calling it "lumberjack" .
This is a quick-prep and yummy version given to me by a friend long ago, not necessarily what I'd call historically authentic, but Madhur Jaffrey's is (let me know if you want that recipe and I can locate it).
Lamb Rogan Josh
Serves 6
6 garlic cloves, chopped
1 large onion, roughly chopped
5 to 7 coins fresh ginger, peeled and chopped
1 t ground cinnamon
2 t ground cumin
2 t ground coriander
1 T paprika
1 t chile powder
1 t salt
1 T tomato puree
4 T ghee or vegetable oil
2-1/4 lb lamb, cut into bite-size cubes (not a lamb fan, I sub chicken)
8 cardamom pods, crushed
10 oz beer (lager preferred)
In a food processor, process the garlic, onion, and ginger, until it's fairly uniform in size. Add the spices, salt and puree. Reserve.
Heat the ghee in a large saucepan or flameproof casserole on medium-high and add the lamb pieces and cardamom. Brown quickly, in batches if need be, then stir in the food processor mixture and cook for 5-7 minutes, stirring frequently. Pour in the beer, bring to a simmer, cover and cook for 60 to 75 minutes, stirring occasionally, until the sauce has thickened and the meat is tender.
Sorry, couldn't resist!, I can never say the name of this dish correctly and inadvertently always seem to order "Josh Groban" (the singer!). I can't order amberjack fish either without calling it "lumberjack" .
This is a quick-prep and yummy version given to me by a friend long ago, not necessarily what I'd call historically authentic, but Madhur Jaffrey's is (let me know if you want that recipe and I can locate it).
Lamb Rogan Josh
Serves 6
6 garlic cloves, chopped
1 large onion, roughly chopped
5 to 7 coins fresh ginger, peeled and chopped
1 t ground cinnamon
2 t ground cumin
2 t ground coriander
1 T paprika
1 t chile powder
1 t salt
1 T tomato puree
4 T ghee or vegetable oil
2-1/4 lb lamb, cut into bite-size cubes (not a lamb fan, I sub chicken)
8 cardamom pods, crushed
10 oz beer (lager preferred)
In a food processor, process the garlic, onion, and ginger, until it's fairly uniform in size. Add the spices, salt and puree. Reserve.
Heat the ghee in a large saucepan or flameproof casserole on medium-high and add the lamb pieces and cardamom. Brown quickly, in batches if need be, then stir in the food processor mixture and cook for 5-7 minutes, stirring frequently. Pour in the beer, bring to a simmer, cover and cook for 60 to 75 minutes, stirring occasionally, until the sauce has thickened and the meat is tender.