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Rogan Josh ( Hot Lamb Curry)

Rogan josh is an aromatic curry dish popular in India. Rogan meansclarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. These chilies have ‘more bark than bite’! There are several versions of Rogan Josh and this one is tried and tested several times to great success.

Ingredients:

  • 1 pound lamb cubed
  • ¼ cup yogurt
  • Pinch of asafetida
  • 1 bay leaves
  • 4-5 cloves
  • 3-4 cardamom pods
  • 1” cinnamon
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp Kashmiri red chili powder (available in Indian Grocery Store)
  • 1 medium-sized onions finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 4 tbsp ghee or clarified butter (cooking oil can also be used)
  • Salt to taste
  • Chopped coriander leaves to garnish

Method:

    • Heat the oil in a large, preferably non-stick pan. When hot, put in asafetida, cinnamon stick, cardamom pods, bay leaves and whole cloves. Fry till they turn slightly darker in color.
    • Add lamb pieces; stir and cook uncovered, over high heat for about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Keep the fried mutton pieces aside in a plate for later use.
    • Now put in the onions and fry till they turn golden. Put in the ginger garlic pastes and fry for a minute.
    • Then add powdered spices (coriander, cumin, turmeric, Kashmiri chili) and salt. Stir and fry for another minute.
    • Stir in the fried meat and juices. Now put in one tbsp of yogurt. Stir and fry for about one minute or until the yogurt is well blended. Add the remaining yogurt, a tbsp at a time, in the same way. Stir and fry for another 3-4 minutes.
    • Now add two cups of water. Cook covered on low heat, stirring occasionally, till the mutton is completely done and the oil surfaces.
    • Sprinkle the garam masala over the meat.
    • Garnish with coriander leaves and serve with plain boiled rice or roti.
 
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Posted by on February 3, 2012 in Mutton Recipes, Non Vegetarian

 

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Chicken Chattinad

Chicken Chettinad is an authentic south Indian dish. You’ll find this listed in almost every South Indian restaurant menu. Traditionally, this dish is very spicy and oily and is cooked with some distinct ingredients such as poppy seeds, fennel seeds, coriander seeds along with tamarind.

I have modified the dish according to my own personal preferences. Chicken is cooked with freshly roasted and ground aromatic spices that give a very special aroma to the curry. Heat level of chicken is also adjusted according to my family’s requirements. It tastes great with parathas (Indian Flat bread).

Ingredients:

  • 1 pound chicken (you can use a whole chicken cut into small pieces or leg or thigh pieces)
  • 1 large onion sliced finely
  • 1 medium tomato chopped finely
  • 4-5 curry leaves
  • 1 tbsp lime juice
  • Salt to taste
  • ¼ cup fresh grated coconut
  • 2-3 tbsp cooking oil or ghee
  • Chopped coriander leaves to garnish

Chicken marinade:

  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder or Paprika
  • 2 green chilies finely chopped
  • ¼ tsp turmeric powder
  • 1 tbsp cooking oil
  • 1 tbsp lemon juice
  • 2 tbsp yogurt
  • ½ tsp salt

Spice mixture:

  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 aniseed stars
  • 2 dry red chilies
  • ½ ” piece of cinnamon
  • 2-3 green cardamom pods
  • 4-5 cloves
  • 8-10 peppercorns

Method:

  • Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
  • Heat a heavy pan or skillet on a medium flame and roast the ingredients of spice mixture for 3-4 minutes (do not burn the spices). Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  • In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  • Add ginger garlic paste and fry for another 2-3 minutes.
  • Add the tomatoes and little salt; stir fry till tomato becomes pulpy.
  • Add the chicken and grated coconut, cover, and simmer till chicken is tender.
  • When the chicken is done add garam masala powder and lime juice; mix well and simmer for another 2 minutes. Turn off the flame and take out in a serving dish.
  • Garnish with coriander leaves and serve.
 
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Posted by on January 26, 2012 in Chicken Recipes, Non Vegetarian

 

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