Rogan Josh

Written by on in Beef and mutton, Curry

Serving = 4-5 persons

Ingredients,

  • Meat baby lamb/goat  with bones   500 gm
  • onion 2 medium
  • ginger finely chopped  2 tbsp
  • garlic finely chopped  2 tbsp
  • green cardamom 5
  • cloves  3-4
  • ginger julian cut  2 tbsp
  • saffron  1/2 tbsp
  • salt  as required
  • gram masala powder 1/2 tsp
  • red chili powder  1 tbsp
  • tomato  3 medium
  • chicken cube  2
  • yogurt  150 gm
  • almonds  50 gm
  • oil 1/4 cup
  • fresh coriander for garnish

Directions,

finely chop fresh coriander, julian cut ginger. set them a side
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finely chop fresh coriander, julian cut ginger. set them a side
1. Take 2 onions, finely slice them.. add them in hot oil, cook on high heat until onion changes their colour then turn the heat on medium and stir and cook until light brown.. don't touch the heat until end otherwise your onions will not crispy. 2. when onions are brown take them out on paper towel. and spread them immediately...so they will dry and crispy. 3. after they are completely cool crush them with fingers, set them a side.
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1. Take 2 onions, finely slice them.. add them in hot oil, cook on high heat until onion changes their colour then turn the heat on medium and stir and cook until light brown.. don’t touch the heat until end otherwise your onions will not crispy.
2. when onions are brown take them out on paper towel. and spread them immediately…so they will dry and crispy.
3. after they are completely cool crush them with fingers, set them a side.
4. take 3 tomatoes, cut them in 2 pieces, cook them for 2-3 minutes with 2 chicken cubes and 1 glass water. 5. don't over cook them, now peel the skin and throw the skin of tomatoes. 6. grind peeled tomatoes with the water we used to boil them.make fine paste. set a side.
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4. take 3 tomatoes, cut them in 2 pieces, cook them for 2-3 minutes with 2 chicken cubes and 1 glass water.
5. don’t over cook them, now peel the skin and throw the skin of tomatoes.
6. grind peeled tomatoes with the water we used to boil them.make fine paste. set a side.
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7. Take 50 gm almonds ,grind them very fine , set a side.
8. Take a pan, add 1/4 cup oil, then add 2 tbsp garlic finely chopped,and 2 tbsp ginger finely chopped,stir for 5 seconds don't brown ginger,garlic in any case . 9. now add meat stir for 1 minute. 10. add small cardamom and cloves and cook and stir it until all extra juices of meat evaporates. 11. now add julian cut ginger 1 tbsp and stir it for 15 seconds, now turn the heat slow so all spices we are going to add in it will not burn.
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8. Take a pan, add 1/4 cup oil, then add 2 tbsp garlic finely chopped,and 2 tbsp ginger finely chopped,stir for 5 seconds don’t brown ginger,garlic in any case .
9. now add meat stir for 1 minute.
10. add small cardamom and cloves and cook and stir it until all extra juices of meat evaporates.
11. now add julian cut ginger 1 tbsp and stir it for 15 seconds, now turn the heat slow so all spices we are going to add in it will not burn.
12. now add saffron. 13. add salt, red chili powder, garam masala powder and stir it for 5 seconds. don't burn the spices. 14. now turn off the heat for 5 minutes until temperature of meat slightly cool down 14. after 5 minutes add yogurt and turn on the heat again on medium, stir it continuously ...why i turn off the heat at that time because on high temperature if we add yogurt, it will curdle. 15. stir and cook it for 2-3 minutes.
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12. now add saffron.
13. add salt, red chili powder, garam masala powder and stir it for 5 seconds. don’t burn the spices.
14. now turn off the heat for 5 minutes until temperature of meat slightly cool down
14. after 5 minutes add yogurt and turn on the heat again on medium, stir it continuously …why i turn off the heat at that time because on high temperature if we add yogurt, it will curdle.
15. stir and cook it for 2-3 minutes.
16. now add tomato puree we made in beginning and grind almonds we made before.. also add 1 cup more water and let it boil ,then with lid on low heat cook it for 1-1/2 hours or until meat is nicely tender, stir in between.
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16. now add tomato puree we made in beginning and grind almonds we made before.. also add 1 cup more water and let it boil ,then with lid on low heat cook it for 1-1/2 hours or until meat is nicely tender, stir in between.
17. After the meat nicely tender, add hand crushed onions we made before and turn the heat on high and cook it until oil comes out of the gravy.
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17. After the meat nicely tender, add hand crushed onions we made before and turn the heat on high and cook it until oil comes out of the gravy.
18. I am keeping it slightly thick, you can make the gravy as your choice.
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18. I am keeping it slightly thick, you can make the gravy as your choice.
garnish it with julian ginger and fresh chopped coriander. serve with naan or plain white rice.
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garnish it with julian ginger and fresh chopped coriander. serve with naan or plain white rice.

 

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