Tuesday, 9 February 2010

Rogan Josh

Rogan Josh 

A mild Kashmiri curry 

500g beef or lamb 
2 bay leaves 
1/2 tsp black cumin seed 
1 cinnamon sticks 
5 cloves 
1/2 tsp fennel seeds, grounded 
1 tsp ginger paste 
4 green cardamoms 
1/2 cup chopped onions 
1 tsp chillie powder 
2 tbsp oil 
1 tsp sugar 
2 cups chopped tomatoes 
1 cup stock or water 

Cut beef or lamb into bite size pieces and remove excess fat. Sprinkle with salt, and keep aside for 10 minutes. 

Heat oil, add sugar, cloves, bay leaves, green cardamoms and cinnamon sticks and saute for 2 - 3 minutes. 

Add meat and cook over medium heat until the meat are lightly browned. 

Add the chopped onions and saute til browned. 

Add red chili powder, black cumin seeds, chopped tomatoes and ginger paste and fry till oil separates from the gravy. 

Add the water/stock and cook until the meat are tender. Add fennel seed powder. Cover and simmer for 20 minutes on a low fire.