Favourite Curry recipe
- Thread starter Gilly
- Start date
I love Madhur Jaffrey's rogan josh recipe
Rogan Josh - Madhur Jaffrey
Recipe By : Madhur Jaffrey’s Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1″ chunks fresh ginger, peeled, coarsley chopped
8 cloves garlic, peeled
2 cups water
10 tablespoons vegetable oil
2 pounds boned lamb shoulder or leg -- cut into 1″ cubes
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
10 whole black peppercorns
1 stick cinnamon
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed -- ground
2 teaspoons cumin seeds -- ground
4 teaspoons red paprika
1 teaspoon cayenne pepper, gounnd (adjust to taste)
1 teaspoon salt, to taste
6 tablespoons plain yogurt
1/4 teaspoon garam masala (your favorite)
1 dash fresh ground pepper to taste
Put the ginger, garlic and 4 tablespoons of water into the container of an
electric blender. Blend well into a smooth paste.
Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in
several batches and set aside in a bowl. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait
until cloves swell and the bay leaves begin to take on color. This just
takes a
few seconds. Now put in the onions. Stir and fry for 5 minutes or until the
onions turn a medium-brown color. Put in ginger-garlic paste and stir for 30
seconds. Then add the coriander, cumin, paprika, cayenne, and the salt.
Stir fry
for another 30 seconds. Add the browned meat cubes and the meat juices. Now
put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in
the
same way. Stir and fry for another 3-4 minutes.
Now add 1 1/4 cups water and bring the contents of the pot to a boil,
scraping in all the browned spices on the sides and bottom of the pot.
Cover, turn
heat to low and simmer for about an hour or until meat is tender. Every 10
minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the fire to medium high
and boil off some of the liquid, stirring all the time, until the sauce is
thickened.
Sprinkle the garam masala and black pepper over the dish and mix them in
just before you serve it.
Rogan Josh - Madhur Jaffrey
Recipe By : Madhur Jaffrey’s Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1″ chunks fresh ginger, peeled, coarsley chopped
8 cloves garlic, peeled
2 cups water
10 tablespoons vegetable oil
2 pounds boned lamb shoulder or leg -- cut into 1″ cubes
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
10 whole black peppercorns
1 stick cinnamon
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed -- ground
2 teaspoons cumin seeds -- ground
4 teaspoons red paprika
1 teaspoon cayenne pepper, gounnd (adjust to taste)
1 teaspoon salt, to taste
6 tablespoons plain yogurt
1/4 teaspoon garam masala (your favorite)
1 dash fresh ground pepper to taste
Put the ginger, garlic and 4 tablespoons of water into the container of an
electric blender. Blend well into a smooth paste.
Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in
several batches and set aside in a bowl. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait
until cloves swell and the bay leaves begin to take on color. This just
takes a
few seconds. Now put in the onions. Stir and fry for 5 minutes or until the
onions turn a medium-brown color. Put in ginger-garlic paste and stir for 30
seconds. Then add the coriander, cumin, paprika, cayenne, and the salt.
Stir fry
for another 30 seconds. Add the browned meat cubes and the meat juices. Now
put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in
the
same way. Stir and fry for another 3-4 minutes.
Now add 1 1/4 cups water and bring the contents of the pot to a boil,
scraping in all the browned spices on the sides and bottom of the pot.
Cover, turn
heat to low and simmer for about an hour or until meat is tender. Every 10
minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the fire to medium high
and boil off some of the liquid, stirring all the time, until the sauce is
thickened.
Sprinkle the garam masala and black pepper over the dish and mix them in
just before you serve it.
Associate
- Joined
- 6 Aug 2004
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As said Rogan Josh all the way, especially with lamb 
Caporegime
- Joined
- 1 Dec 2010
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- 53,711
- Location
- Welling, London
Here is how I make my Rogan Josh. Firstly I do what the restaurants do. make a gravy,
For that you need:
Curry powder
Ghee Or vegetable oil if you have none
Garlic
Onions
Canned plum tomatoes
Green bell pepper
Mix the curry powder with water until it becomes a paste. Heat the ghee or oil in a wok and stir fry the paste for 2 minutes until the oil floats, Add 2oz garlic, stir fry for a minute, then add 9oz onions, lower the heat and fry until they are all brown and caramelised (dont burn them). Add 4 plum tomatoes and 7fl oz of water, then mix down in a blender until you get a puree. add the puree back to the pan and stir in the very finely chopped pepper and cook for 10 minutes until it goes dark and quite thick.
This mixture can be kept in the fridge and used as you need it. You can also put meat straight in to make a medium curry. However, for rogan josh, I do this:-
Heat ghee or oil in a wok and stirfry 4 oz onions for 3-4 mins
Preheat oven to 190oC
Mix the lamb with the curry gravy you made earlier in a casserole dish and add the fried onion. Cover and put in the oven for 20 minutes.
If, after 20 mins it looks a little dry, add a touch of water.
Leave for another 20 mins and then repeat if dry. This time however, add 2 tbsp chopped coriander, 1/2 a red and green pepper, finely chopped and 2 halved tomatoes (big un's). Add more water if needed.
Leave for another 20 mins and check. Basically cook to the meat is nice and tender and add water if drying out.
Add salt at the end.
This is really nice. A lot of work but nice. I tend to make a load of curry gravy up at once and freeze it. Makes cooking quality curries so much easier.
For that you need:
Curry powder
Ghee Or vegetable oil if you have none
Garlic
Onions
Canned plum tomatoes
Green bell pepper
Mix the curry powder with water until it becomes a paste. Heat the ghee or oil in a wok and stir fry the paste for 2 minutes until the oil floats, Add 2oz garlic, stir fry for a minute, then add 9oz onions, lower the heat and fry until they are all brown and caramelised (dont burn them). Add 4 plum tomatoes and 7fl oz of water, then mix down in a blender until you get a puree. add the puree back to the pan and stir in the very finely chopped pepper and cook for 10 minutes until it goes dark and quite thick.
This mixture can be kept in the fridge and used as you need it. You can also put meat straight in to make a medium curry. However, for rogan josh, I do this:-
Heat ghee or oil in a wok and stirfry 4 oz onions for 3-4 mins
Preheat oven to 190oC
Mix the lamb with the curry gravy you made earlier in a casserole dish and add the fried onion. Cover and put in the oven for 20 minutes.
If, after 20 mins it looks a little dry, add a touch of water.
Leave for another 20 mins and then repeat if dry. This time however, add 2 tbsp chopped coriander, 1/2 a red and green pepper, finely chopped and 2 halved tomatoes (big un's). Add more water if needed.
Leave for another 20 mins and check. Basically cook to the meat is nice and tender and add water if drying out.
Add salt at the end.
This is really nice. A lot of work but nice. I tend to make a load of curry gravy up at once and freeze it. Makes cooking quality curries so much easier.
Use ghee and plenty off it, makes a huge difference. Madhur Jaffrey's uses 7-10 tablespoons for most curries. Im pretty sure it has something to do with the flavours in spice and chillies are oil soluble rather than water, so plenty of oil improves the flavour dramatically. I read it somewhere not sure if it's true. However it does work, which is why so many home curries fail to taste great as they just don't have the oil content.
Last edited:
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,711
- Location
- Welling, London
Just dont eat it too often. No coincidence that India has one of the highest heart attack rates in the world.
why's that?
I find it very unappetising seeing food swimming around in fat like that.
What I went with (apologies, no cooking times or amounts, I make it up as I go along!), it seemed to work out well. All plates were clean
I was taking pics but I only have a few at the start as I was using my phone as a music player in my docking station and turning the music off all the time got too annoying
http://www.ecurry.com/blog/curries/gravies/curried-chicken-in-cardamom-infused-coconut-sauce/
Ive done this with lamb loads of times. Delicious. A longer cooking time for the Lamb. Usually give it two or three hours slow on the hob. Fry up the potatoes and chuck them in for the last 45 minutes. Use a whole can of coconut milk and a little water if it gets to thick. The recipes of this guys site are amazing.
Ive done this with lamb loads of times. Delicious. A longer cooking time for the Lamb. Usually give it two or three hours slow on the hob. Fry up the potatoes and chuck them in for the last 45 minutes. Use a whole can of coconut milk and a little water if it gets to thick. The recipes of this guys site are amazing.
It's. No different to using say olive oil, and ghee adds it's own flavour. When you use large quantities of oil, you can also skim it off any which separates. It really does make such a difference.
Yeah it is horrible at rubbish takeaway with half inch of oil ontop.
This is the only recipe I've found so far that actually tastes like a takeaway dish.
Coconut based but not sweet.
Mutton Black Curry (ceylon)
1kilo Stewing mutton or lamb
Ghee for frying (very importaant you use ghee)
1 teaspoon ground cinnamon
1 tablespoon coriander seed
2 teaspoons cumin seeds
15 dried chillis
saffron
1/2 litre coconut milk
2 garlic clothes
1 large onion
1-2 lemons juiced
1) grind spices
2) Fry spices in ghee until very dark coloured almost balck, but not burnt, this is where it's name comes from
3) add all ingredients into a saucepan and stew for several hours.
Want it cooler leave chill is whole and remove, or do half&half.
This is the only recipe I've found so far that actually tastes like a takeaway dish.
Coconut based but not sweet.
Mutton Black Curry (ceylon)
1kilo Stewing mutton or lamb
Ghee for frying (very importaant you use ghee)
1 teaspoon ground cinnamon
1 tablespoon coriander seed
2 teaspoons cumin seeds
15 dried chillis
saffron
1/2 litre coconut milk
2 garlic clothes
1 large onion
1-2 lemons juiced
1) grind spices
2) Fry spices in ghee until very dark coloured almost balck, but not burnt, this is where it's name comes from
3) add all ingredients into a saucepan and stew for several hours.
Want it cooler leave chill is whole and remove, or do half&half.
Last edited:
No idea, found the recipe in a very old book my mum had and it's just so simple but amazing.
I still can't find a decent onion bahji recipe though, tried so many, even by top chefs and they just aren't what I like from takeaways. Dense balls that are extremly crispy motpst of the way through, extremly low water content, I'm assuming they must be double cooked or something. But can't even get a decent batter.
Last edited:
Man of Honour
- Joined
- 5 Jun 2003
- Posts
- 91,545
- Location
- Falling...
Gilly.... Curry??!!
WTF?!!!
WTF?!!!