FoodBanter.com - lamb rogan josh picture

On 29 Jan 2007 13:27:51 -0800, "nogoer" > wrote:
>
>On Jan 28, 9:32 pm, jay > wrote:
>> On Sun, 28 Jan 2007 20:24:52 -0600, modom (palindrome guy) wrote:
>> >http://tinypic.com/4h9bx3r.jpgIt looks like a load..hope it was good. Your gray web site looks worse
>> than the load.
>>
>> jay
>
>Apparently someone hasn't had good indian cuisine before. I love rogan
>josh and my home attempts did not look as tasty as yours. How about
>posting your recipe?

Jay snipes at me regardless of the occasion. That's why he's in my
kill file. I visit rfc for pleasure, and he offers none.

I can't claim any expertise about Indian cooking. I just followed the
directions on a package of rogan josh spice blend from Penzey's. I
don't have it in front of me, but I believe it goes like this:

2 lbs cubed lean lamb (or beef)
one large onion
one cup water
1/2 cup yogurt
2-4 Tbsp spice mix
Salt

Brown the meat in a heavy pot in a little ghee or oil (I used olive
oil, though that's not right, I know). Remove the meat and add the
onion, diced. Brown it and add the spice mix. Cook for about a
minute and then add the meat back to the pot. Slowly stir in the
water and then the yogurt. Cover and simmer for an hour or two. (No
kidding, the directions were that vague. I cooked it about two hours
and used more water than the directions called for, adding it as
needed.) Then remove the cover and reduce the sauce to the desired
consistency. Serve over rice.

I added some chopped cilantro at plating because I like it. This time
I think I reduced the sauce more than it needed, but it was enjoyable
to eat all the same. I reheated the leftovers for lunch today.

I used brown basmati rice cooked in lamb stock made from the bones I
cut from the meat. The salad was juliennned Granny Smith apple with a
lemon/ginger vinaigrette.

Anyhow, it was a Penzey's blend I used, nothing sub-continentally
esoteric.
--

modom

http://www.koyote.com/users/modom/home.html