Rogan Josh
Cube 100g
meat per person. Fry cubes in batches in frylite until coloured. Remove from
pan.
In the same pan fry 5 cardamon pods, 1 bay leaf, 3 whole cloves, 5 whole black peppercorns, a 1 inch stick cinnamon. Stir and wait for the cloves to swell and bay leaf to colour (about 30 secs).
In the same pan fry 5 cardamon pods, 1 bay leaf, 3 whole cloves, 5 whole black peppercorns, a 1 inch stick cinnamon. Stir and wait for the cloves to swell and bay leaf to colour (about 30 secs).
Add one
chopped onion and stir and fry for about 5 mins til the onion softens.
Add a paste of 4 cloves garlic (or 4 teaspoons garlic paste), 1 teaspoon ginger paste (or 1 inch chopped ginger root), and 2 tbsp water. Stir 30 secs.
Add ½ tsp ground coriander seed, 1 tsp ground cumin seed, 2 tsp paprika and ¼-½ tsp cayenne pepper (depends how hot you like it) and ½ tsp salt. Stir for 30 secs.
Add the fried meat cubes and juices and stir well. Stir in 1 tbsp low fat plain yoghurt and stir in well, add a second one, and stir in well, then a third and stir in well. if you don't do each one separately the yoghurt separates and doesn't look great.
Cook for another 4 mins on low. Add 1/2 pint water and bring to the boil.
Either cover and simmer for 1½ -2 hours or cook in the oven at 180ºC for 1½ -2 hours until the meat is tender and you get a nice thick red sauce.
Before serving, simmer any excess water off on the hob, add ½ tsp garam massala and good grind black pepper.
Add a paste of 4 cloves garlic (or 4 teaspoons garlic paste), 1 teaspoon ginger paste (or 1 inch chopped ginger root), and 2 tbsp water. Stir 30 secs.
Add ½ tsp ground coriander seed, 1 tsp ground cumin seed, 2 tsp paprika and ¼-½ tsp cayenne pepper (depends how hot you like it) and ½ tsp salt. Stir for 30 secs.
Add the fried meat cubes and juices and stir well. Stir in 1 tbsp low fat plain yoghurt and stir in well, add a second one, and stir in well, then a third and stir in well. if you don't do each one separately the yoghurt separates and doesn't look great.
Cook for another 4 mins on low. Add 1/2 pint water and bring to the boil.
Either cover and simmer for 1½ -2 hours or cook in the oven at 180ºC for 1½ -2 hours until the meat is tender and you get a nice thick red sauce.
Before serving, simmer any excess water off on the hob, add ½ tsp garam massala and good grind black pepper.
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