recipes:main_dish:lamb:rogan_josh
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— | recipes:main_dish:lamb:rogan_josh [2020/07/24 08:56] (current) – created admin | ||
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+ | ====== My Mother’s Rogan Josh ====== | ||
+ | |||
+ | Serves 4–6 | ||
+ | |||
+ | ==== Ingredients ==== | ||
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+ | |||
+ | * 6 Tbsp. neutral cooking oil | ||
+ | * 1 Tbsp. whole cumin seeds | ||
+ | * 6 whole cloves | ||
+ | * 4 cinnamon sticks | ||
+ | * 4 black cardamom pods | ||
+ | * 3 bay leaves | ||
+ | * | ||
+ | * 3 Tbsp. Kashmiri red chili powder (for a milder dish, sub with a blend of paprika and standard chili powder) | ||
+ | * 1 pinch asafetida (hing) | ||
+ | * 2 Tbsp. yogurt | ||
+ | * 4 Tbsp. ground fennel | ||
+ | * 1 Tbsp. ground ginger | ||
+ | * 1 tsp. garam masala | ||
+ | * 4 green cardamom pods, crushed with a mortar and pestle | ||
+ | * 1 tsp. desi ghee | ||
+ | * Salt, to taste | ||
+ | |||
+ | ==== Directions ==== | ||
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+ | 1. Warm oil in a large pot over medium-high heat. Add cumin seed, clove, cinnamon, black cardamom, and bay leaf. Fry for about 30 seconds. | ||
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+ | 2. Add lamb cubes to the pot and fry until they’re brown on all sides, about 10 minutes. Season liberally with salt. | ||
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+ | 3. Stir in chili powder and asafetida, then yogurt. Cook for 2 more minutes. | ||
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+ | 4. Stir in fennel, ginger, and garam masala. Cook for 3–4 minutes. | ||
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+ | 5. Add water to almost cover the lamb, about 3 ½ cups. | ||
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+ | 6. Place lid on pot and cook over medium heat until the liquid is reduced by half, approximately 25 minutes. | ||
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+ | 7. Reduce heat to a simmer and cook until the meat is tender and the gravy is thickened, approximately 10 more minutes. | ||
+ | |||
+ | 8. Remove from heat, add crushed green cardamom, and stir in ghee. Cover until you’re ready to serve, preferably with mounds of basmati rice. | ||
+ | |||
+ | --- | ||
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+ | From https:// |
recipes/main_dish/lamb/rogan_josh.txt · Last modified: 2020/07/24 08:56 by admin