An aromatic recipe, rogan josh, is traditionally made with either lamb or meat. A signature recipe from South Asia simply sizzles your taste buds. Cardamoms, cloves and cumin come alive in this exquisitely succulent, historic meat dish!
Method
For the Steamed Rice:
- In a saucepan, rinse rice 2-3 times with cold water; add water to approximately 1 inch above the rice.
- Add salt as desired.
- Cook on medium to high heat until the water has boiled down to the level of the rice.
- Reduce the heat to low, cover and continue to cook for 12-15 minutes.
- Without stirring the rice, turn off the heat and allow the rice to steam undisturbed for at least 15 minutes.
- Fluff with a fork before serving.
For the Rogan Josh:
- Mash ginger and garlic into a smooth paste with 4 tablespoons water.
- Heat oil in a pot, sauté meat until brown and set aside.
- Stir fry cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil. Add in onions and sauté until golden brown.
- Put in the ginger garlic paste and stir for 30 seconds and add in coriander, cumin, paprika-cayenne, garam masala, and salt. Stir fry for 30 seconds.
- Now is the time to add fried meat.
- Add yoghurt and stir until well blended.
- Pour in water and bring to a boil. Cover and cook on low till the meat is tender (about an hour), stirring every 10 minutes.
- Once the meat is cooked take off the lid and serve it with steaming bowl of rice.
Ingredients
For the Rice:
- 2 cups Laila basmati rice
- 3 cups water
- Salt to taste
For the Rogan Josh:
- 1 kg boneless meat (fried)
- 2 & 1/2 cm fresh ginger (finely chopped)
- 8 garlic cloves (crushed)
- 10 tbsp vegetable oil
- 10 cardamoms
- 2 bay leaves
- 6 whole cloves
- 10 whole peppercorns
- 2 & 1/2 cm cinnamon sticks (broken)
- 4 onions (finely chopped)
- 1 tsp ground coriander
- 2 tsp cumin seeds
- 4 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 6 tbsp yoghurt
- 1/4 tsp garam masala
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