MUSHROOM ROGAN JOSH
This is a very tasty curry. The mushrooms make a tasty alternative to meat. This was given to me by a dear Indian friend.
Provided by Bussles
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan.
- Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
- Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
- Now add chopped onions, stir and fry until they are golden brown.
- Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
- Cool this mixture by placing pan into a bowl of cold water.
- Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.
Nutrition Facts : Calories 236.6, Fat 15.8, SaturatedFat 2.5, Cholesterol 2.5, Sodium 613.2, Carbohydrate 22.2, Fiber 5.6, Sugar 9.9, Protein 6.9
KASHMIRI ROGAN JOSH
A Kashmiri classic, Rogan josh, is a hearty lamb stew that is packed with flavour.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
- Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
- Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
- Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
- Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
- Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
- Stir in the chopped fresh cilantro just before serving.
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