vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Rogan Josh

Rogan Josh
Chicken curry authentic

Chicken Curry Authentic

Recipe by Priya Traditional Andhra Style chicken curry...

Mahi Pakoda

Mahi Pakoda

Mahi pakoda are delicious pakoda made from fish fillets.Mahi pakoda are the famous dish o...

Costal Fish Fry Recipe

Costal Fish Fry Recipe

How to makeCostal Fish Fry Recipe?How to cookCostal Fish Fry Recipe?Learn the recipeCost...

Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Grilled Spare Ribs

Grilled Spare Ribs

How to makeGrilled Spare Ribs?How to cookGrilled Spare Ribs?Learn the recipeGrilled Spar...

Fish Poleko

Fish Poleko

How to makeFish Poleko ?How to cookFish Poleko ?Learn the recipeFish Poleko by vahchef.F...

Rogan Josh Recipe, How To Make Rogan Josh Recipe

How to makeRogan Josh ?How to cookRogan Josh ?Learn the recipeRogan Josh by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Rogan Josh

(2 ratings)
2 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Rogan Josh
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 06, 2016


Ingredients used in Rogan Josh
• Whole fennel seeds - 1 tablespoons.
• Plain yoghurt - 3 1/4 cup.
• Vegetable oil - 6 tablespoons.
• Cinnamon - 3/4 stricks.
• Whole cloves - 1/2 teaspoons.
• Salt - to taste.
• Asafetida - 1 pinch.
• Cubed lamb - 3 lbs.
• Paprika - 4 teaspoons.
• Cayenne pepper - 1/2 teaspoons.
• Dried ginger - 1 1/2 teaspoons.
• Water or beef broth - 3 2/3 cup.
• Garam masala - 1/4 teaspoons.
Method:
Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Sat May 14 2011

too good, totally recommended...

Reply 0 - Replies
profile image

vahuser Posted on Wed Oct 06 2010

i want this recipes

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter