Side Pannel
Rogan Josh
Ingredients List
- 2 1" cubes of ginger chopped
- 1 1/2 c Beef broth
- 2 lb Lamb or beef stew meat
- 2 Bay leaves
- 10 Whole peppercorns
- 2 Medium onions
- 2 ts Ground black cumin
- 1/2 ts Cayenne pepper
- 6 tb Plain yogurt
- Black pepper
- 8 Cloves of garlic
- 10 tb Vegetable oil
- 10 Whole black cardamoms
- 6 Whole cloves
- 1 1" stick cinnamon
- 1 ts Ground coriander
- 4 ts Red paprika
- 1 1/4 ts Salt
- 1/4 ts Garam masala
Directions
Put the ginger, garlic, and 4 tablespoons water in blender. Blend well
until you have a smooth paste.
Heat the oil in a wok to medium high heat. Brown the meat cubes in
several batches and set to one side. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and
wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for about 5 minutes or until the
onions turn a medium brown color. Put in the ginger garlic paste and
stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30
seconds or until the yoghurt is well blended. Add the remaining
yoghurt, a tablespoon at a time, in the same way. Stir and fry for
another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb). Bring
the contents of the pot to a boil, scraping in all browned spices on the
sides and bottom of the pot. Cover, turn heat to low and simmer for
about an hour if lamb and two if beef. Every 10 minutes or so, give the
meat a good stir. When the meat is tender, take off the lid, turn the
heat up to medium and boil away some of the liquid. You should end up
with a tender meat in a thick, reddish brown sauce. All the fat that
collects in the pot may be spooned off the top. Sprinkle the garam
masala and black pepper over the meat before you serve and mix them in.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
until you have a smooth paste.
Heat the oil in a wok to medium high heat. Brown the meat cubes in
several batches and set to one side. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and
wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for about 5 minutes or until the
onions turn a medium brown color. Put in the ginger garlic paste and
stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30
seconds or until the yoghurt is well blended. Add the remaining
yoghurt, a tablespoon at a time, in the same way. Stir and fry for
another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb). Bring
the contents of the pot to a boil, scraping in all browned spices on the
sides and bottom of the pot. Cover, turn heat to low and simmer for
about an hour if lamb and two if beef. Every 10 minutes or so, give the
meat a good stir. When the meat is tender, take off the lid, turn the
heat up to medium and boil away some of the liquid. You should end up
with a tender meat in a thick, reddish brown sauce. All the fat that
collects in the pot may be spooned off the top. Sprinkle the garam
masala and black pepper over the meat before you serve and mix them in.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
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