Roghan joshi

I really I want to know the exact recipe althuogh i kind of know it
thanks alot
singaar

Hey,

This recipe is specially prepared in the most auspicious occasions in India and this is no doubt very spicy and delicious too.

It is good to be eaten with Afgani paratha which serves the best cusines ever.

Thanks!!

Rogan Josh
IndiaMeatsLambEid al Adha
(Indian lamb in spiced cream sauce)

Rogan josh is classic of Kashmiri cuisine. Some preparations are very lavish with lots of sweet spices and liberal amounts of cream. The name rogan josh means "red meat," and reflects the reddish color of the dish.
3 to 4 servings

•Lamb, cut into 1-inch cubes -- 1 1/2 to 2 pounds
•Paprika -- 2 tablespoons
•Ground coriander -- 1 tablespoon
•Ground cumin -- 2 teaspoons
•Ground cardamom -- 1 teaspoon
•Ground cinnamon -- 1/2 teaspoon
•Salt -- 1 teaspoon
•Onions, chopped -- 2
•Chile peppers, chopped -- 1-2
•Garlic, crushed -- 2-3 cloves
•Ginger, peeled and minced -- 1 tablespoon
•Salt -- 1 teaspoon
•Water -- 1/4 cup
•Ghee or oil -- 1/4 cup
•Yogurt -- 1/4 cup
•Water -- 1/2 to 1 cup
•Heavy cream (optional) -- 1/4 cup
•Garam masala -- 2 teaspoons
Method
1.In a large bowl, mix the lamb, paprika, coriander, cumin, cardamom, cinnamon and 1 teaspoon of the salt and marinate for at least one hour, or preferably overnight.
2.Add the onions, chiles, garlic, ginger and the remaining 1 teaspoon of salt to the bowl of a food processor or blender and puree. Add the water if necessary to form a paste.
3.Heat the ghee or oil over medium-high flame in a heavy-bottomed pot, wok or kadhai. Working in batches, brown the meat on all sides, removing each batch to a plate as it finishes.
4.Add more ghee or oil to the pot if necessary and sauté the onion puree, stirring constantly, until it cooks down and begins to brown. Add the yogurt bit by bit, cooking down until it is all added.
5.Return the meat to the pot and add enough water to make a rich sauce. Bring to a boil and then cover, reduce heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the meat is very tender.
6.Remove from heat and stir in the cream and garam masala. Adjust seasonings and serve with naan or rice.
Variations
•A little tomato paste may be added to the onion puree instead of the water if you like.
•Beef can be substituted for lamb, but lamb is the classic meat for this dish.

Lamb Rogan Josh Recipe

Ingredients:
2 pounds lean lamb shoulder, trimmed and cut into chunks
1/2 cup plain yogurt
4 green cardamom pods
1 small cinnamon stick
OR
1/2 teaspoon ground cinnamon
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
2 cups canned tomatoes
2 cloves garlic, peeled
1 large onion, chopped
1 (2-inch) piece of ginger root
3 tablespoons vegetable oil
1 cup water
2 tablespoons chopped cilantro
Cilantro springs for garnish
Directions:

In a bowl or zippered plastic bag, toss lamb with yogurt. In a blender or spice grinder, pulverize whole cardamom and cinnamon. Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne. Cover and refrigerate overnight.

In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth.

In a pressure cooker, heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water.

Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly. The lamb should be fork tender. If not, return to full pressure and cook for another 5 minutes. Release pressure quickly.

Remove lid and bring to boil. Reduce heat and simmer curry until nicely thickened. Stir in cilantro just before serving. Garnish with cilantro sprigs.