Youtor
The BEST Lamb Rogan Josh
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=i-7qHK2lyh0
This is the ultimate in Rogan Josh recipes, and it is so simple to make! It features a very special ingredient, Ratan Jot, which gives the curry a glorious red tinge. But don't fret, if you can't find it, feel free to leave it out and it will taste just as good :) • Perfect served with hot Basmati Rice and/or Rotis and Naan! • I hope you enjoy this video! Scroll down for the full recipe :) • • Let's be friends on the interwebz :D • Facebook Public Page: Vijaya Selvaraju • Instagram/Twitter/Snapchat: @vijayaselvaraju • MUSIC • Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) • Artist: http://www.twinmusicom.org/ • INGREDIENTS • 1.5 lb, cubed Lamb • 1 tsp, Garam Masala • 1 tsp, ground Fennel • 1 tbsp and 1 tsp, Kashmiri Red Chilli Powder • 1 tbsp and 1 tsp, grated Ginger • 1 tbsp and 1 tsp, grated Garlic • 2 and 1/4 cup, Plain Yogurt • 1/2 cup, Canola Oil • 3 inches, Ratan Jot (Alkanet Root) broken into pieces • 1 tsp, Fennel Seed • 1 tsp, Black Pepper Corns • 3, Black Cardamom • 6, Green Cardamom • 6, Cloves • 1 Cinnamon Stick • 1 large Onion, thinly sliced • 3 cups, Water • Salt to Taste • METHOD • In a bowl, combine Lamb, Garam Masala, ground Fennel, 1 tsp Kashmiri Chilli Powder, 1 tsp Ginger, 1 tsp, Garlic, 1 tsp Salt, and 1/4 cup Yogurt. Stir to combine. Cover and refrigerate for 30 minutes to 24 hours to marinate. • Place Rattan Jot in a heat proof bowl. Heat 1/4 cup Canola Oil and pour over Rattan Jot. Allow to steep to release red colour. • Heat a heavy bottomed large pot with 1/8 cup of Canola Oil on high heat. When oil is hot, add Lamb and cook for 15-20 minutes until browned on all sides. Transfer to a bowl and set aside. • In the same pot on medium-high heat, add the remaining 1/8 cup of Canola Oil and allow to heat up. Then add Fennel Seeds, Black Peppercorns, Black Cardamom, Green Cardamom and Cloves. Toast for 15-20 seconds, or until Cloves puff up. • Immediately add the Onions, and cook for 10 minutes until softened and browned. Then add the remaining Ginger and Garlic and cook for 1 minute. • Return reserved Lamb and any juices that may have accumulated in the bowl, back to the pot along with 2 cups of Yogurt. Stir well to combine. Then add Water, 1 tbsp Kashmiri Chilli Powder, and Salt to Taste. Strain the Rattan Jot oil, and transfer only the coloured oil to the curry. • Cook partially covered on medium-low heat for 1.5 hours or until Lamb is tender, and sauce has thickened. Taste for seasoning and add more salt if necessary. Enjoy! :)
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