All Good Food

[Huzaifah ibn Adam]

Those naans are definitely 'good food' - would beat a loaf of bread anyday.

Definitely. Regular bread can never compare with Naans and Rotis and stuff like that.

 

[mission2succeed]

Tandoori Chicken (and the boneless version, "chicken tikka") is still the nicest kind of chicken, though:

It's especially good with chips, rolls, cooldrinks and Aloo Paratha:

Tandoori Chicken is called that because it's made in a clay oven called a "Tandoor".

Yum now that's more like real tasty food masha'allah

 

[Umm Abed]

Anyone knows how to make a proper Rogan Josh? The one that is dark red in colour?

 

[Huzaifah ibn Adam]

[h=1]Lamb Rogan Josh[/h]

[h=2]Lamb Rogan Josh[/h]

[h=3]Chef[/h]

[TD="width: 54"]:[/TD]
[TD="width: 184"] Manju Malhi [/TD]

[TD="width: 152"][h=3]Recipe Servings[/h][/TD]
[TD="width: 54"]:[/TD]
[TD="width: 184"] 3 [/TD]

[TD="width: 152"][h=3]Recipe Cook Time[/h][/TD]
[TD="width: 54"]:[/TD]
[TD="class: cooktime, width: 184"] 1 Hour [/TD]

[TD="class: recipe-details-tblv, colspan: 3, align: center"]..................................................................[/TD]

[h=2]Lamb Rogan Josh is a Kashmiri delicacy. This dish is robust with flavors of varied spices. Lamb cooked with the aroma of cinnamon, cardamom, bay leaves, turmeric, coriander and garam masala.[/h]Watch Video

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[h=3]Ingredients[/h]

• 250 gm lamb chops or stewing lamb
  
  3 Tbsp vegetable oil
  
  2 pieces cassia bark or cinnamon stick
  
  2 bay leaves
  
  2 green cardamoms
  
  2 onions, finely chopped
  
  2 garlic cloves, finely chopped
  
  1 Tbsp butter
  
  1/4 tsp turmeric
  
  1/4 tsp chilli powder
  
  1/2 tsp ground cumin
  
  1/2 tsp ground coriander
  
  1 tsp tomato puree
  
  1/4 tsp salt
  
  A pinch of garam masala
  
  1 tsp lemon juice

[h=3]Method[/h]
Heat the oil in a heavy based pan.

Tip in the cassia bark, bay leaves and cardamoms. When they sizzle (make sure they don't burn, if they do, discard whole spices and repeat the process) add the garlic and the onions followed by the butter and fry till the onions are nicely caramelized.

This will take about 10 minutes. It may be longer if you're frying more onions.

Add the turmeric, chilli powder, cumin and coriander and mix for about 30 seconds. Stir in the tomato puree and mix.

Add the lamb and fry for 5 to 7 minutes till it changes colour or turns opaque.

Pour 400ml of just boiled water, cover and simmer for 40 minutes till the meat is tender.

Remove the lid and add the salt and sprinkle the garam masala. Stir in the lemon juice.

Just before serving you could garnish with washed and chopped coriander leaves (if you're freezing or serving the next day, don't add the leaves).

If you want to make the sauce thicker, cook the curry further.

If you want more sauce, add an extra 200ml of water.

The oil should rise to the top of the saucepan, which means the curry is ready


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[h=1]HOW TO MAKE RESTAURANT STYLE LAMB ROGAN JOSH[/h]July 18, 2011 By Dan Toombs 45 Comments
[FONT=&quot][h=1]LAMB ROGAN JOSH IS THE MOST POPULAR LAMB DISH AT INDIAN RESTAURANTS[/h]

A true favourite… Lamb rogan josh.​

This lamb rogan josh recipe is simply delicious! I have been making it for the past few years and though I love traditional recipes, there is something about this restaurant style lamb rogan josh that just gets it. It’s creamy and has a nice spicy punch.
Mutton or lamb rogan josh originated in the Kashmir region of India where it is made with whole spices. The lamb, mutton or goat meat is stewed for a couple of hours with the spices including cockscomb which is not available in the West which gives the curry its trademark red colour. In this recipe we use paprika to achieve the red tone. You could also try infusing Ratton Jot in a little oil for a natural extra red colour. It is available at many Asian shops.
In order to make this lamb rogan josh the restaurant way, you will need to cook your meat first and make a restaurant style curry sauce. You could simply use left over cooked lamb but you may like to try my restaurant style cooking method here.
My base curry sauce can be used as a base for many different restaurant style curries – spicy to mild. Think of the base sauce as a vegetable stock. It does not have a lot of flavour on its own but when you add different spices and ingredients to it from my recipes, you will find that classic Indian takeaway flavour.
I have two recipes for the curry sauce – both large and small. The large batch will get you the best results but if you don’t want to make such a big batch go for the small version.
In restaurant Indian cooking, the meat is pre-cooked so that it is not tough when served. There aren’t many diners who would be willing to wait two hours for their meal. If you love restaurant style Indian cooking, and you like the mildly spicy flavour of lamb rogan josh, you are going to love this recipe!

Some of the essential ingredients. Garlic paste, cashew paste and yorgurt.​

The essential spices, paprika, garam masala, cumin, coriander powder and fenugreek leaves.​

Melt the ghee/oil over medium high heat and pour in the spices.​

Stir it all up and then plop in the garlic and ginger paste.​

Stir the garlic and ginger paste into the spiced ghee and then add the base curry sauce.​

Stir in the meat and some of the cooking juices from your pre cooked meat.​

A little of the spiced stock from the pre-cooked meat adds a lot of delicious flavour.​

Add the cashew paste and stir it in. Then add the yogurt, stirring continuously one tablespoon at a time.​

To finish, sprinkle in the dried fenugreek leaves, check for seasoning and add salt and pepper to taste.​

Illustrated with photographs of each recipe!​

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

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[FONT=&quot]4.5​

from 8 reviews
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PRINT
[FONT=&quot]HOW TO MAKE RESTAURANT STYLE LAMB ROGAN JOSH[/FONT]

Author: Dan Toombs

Prep time: 1 hour
Cook time: 10 mins
Total time: 1 hour 10 mins


Serves: 4


[FONT=&quot]INGREDIENTS[/FONT]

• 800g lamb leg cut into one inch pieces
• 4 tablespoons ghee or vegetable oil
• 750ml heated curry sauce - Link to recipe above
• 2 tablespoons paprika
• 1 teaspoon red chilli powder (or more to taste)
• 2 tablespoons cashew paste (Simply pound a cashews with a little water into a paste)
• 2 tablespoons garlic and ginger paste (not used at all restaurants for rogan josh)
• 1 tablespoon cumin
• 3 tablespoons plain yogurt
• 1 tablespoon garam masala
• salt and pepper to taste
• 1 tablespoon dried fenugreek leaves
• 3 tablespoons chopped coriander

[FONT=&quot]INSTRUCTIONS[/FONT]

1. In a large sauce pan, heat the ghee or oil until bubbling hot.
2. When hot, add the paprika, cumin, garam masala and chilli powder. Allow to sizzle for about 30 seconds.
3. Toss in the garlic and ginger paste followed and stir it all up to combine.
4. Pour in the base curry sauce along with the cashew paste. Stir to combine.
5. The sauce will turn a deep red colour - add the meat and a little of the cooking juices for flavour.
6. Reduce the heat and add the yogurt one teaspoon at a time whisking as you do to combine. If you add the yorgurt all at once it will curdle.
7. Check for seasoning and add salt and pepper to taste along with the dried fenugreek leaves.
8. Top with chopped coriander and serve with white rice and/or naans.

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[Umm Abed]

:jz: , the curry den one look like a great recipe.