Rogan Josh.
Stage 1: Cooking the meat (I've used both lamb and beef, my family prefer
the lamb, I prefer the beef)
2 1/2 (1Kg) lbs lean lamb or lean stewing beef cut to 3/4" cubes.
8 Tbsp vegetable oil (I use olive oil)
1 tsp turmeric
4 Tbsp white basic curry sauce.
(See recipe)
Place all ingredients but the meat into large saucepan and mix well. Cook
on medium heat stirring constantly until sauce begins to darken in
colour (about 5 minutes). Add the meat and
stir until all pieces are well coated. Turn down
the heat and simmer for an hour or until the meat is tender,
stirring often to ensure even cooking, and to prevent burning.
Pick out the meat pieces and discard the sediment.
Stage 2: Making the Rogan Josh
12 Tbsp vegetable oil (I use olive oil)
1 1/2 pints (850ml) orange basic curry sauce (won't hurt to use two pints
if that's how you stored it)
4 tsp paprika
2 tsp chili powder
2 tsp salt
4 Tbsp crushed cashew nuts (he said optional, but I always use them)
2 tsp garam masala
2 tsp ground cumin
4 Tbsp plain yoghurt ( I use non-fat)
4 tsp finely chopped green coriander (cilantro)
Heat the oil in large pan and add the orange curry sauce. Stir well and
add the cooked meat, paprika, chili powder,
salt, crushed cashew nuts. Cook for five
minutes and stir frequently.
Turn down to simmer and stir in the garam masala, and cumin. Slowly add
the yoghurt, stirring and cooking for four
minutes.
Allow to settle and skim off the excess oil.
Serve sprinkled with the fresh coriander.
There's enough for six, but it freezes really well.
This all seems like a lot of work, but if you make a lot of the two sauces
to freeze, when you make this or one of the many other curries,
there's not much to do.
In any case it's more than worth it. But do stick to the recipes!!
Submitted by Michael Leesley. Michael is a Yorkshireman, now living in the USA. Thanks Michael!
