Roghan Josh Gosht (aromatic meat curry)

Product :paprika
Category : meats & birds
Nº of Portions :0
Origin : India
Source : -

Method :
Trim the lamb of any fat, gristle and other unwanted matter, and mix it with the yogurt and Masala One in a non-metallic bowl. Cover and marinate in the fridge for 6-24 hours. Put the onions, ginger, garlic, and tomatoes in a blender, and process to a purée. Heat the ghee in a wok. Add the alkanet root, if using, and as soon as the ghee turns red, strain the oil though a metal sieve, discarding the alkanet and keeping the red ghee. Return the ghee to the pan and reheat. Add Masala Two with a spoon or two of water, and stir-fry for a couple of minutes until the ghee ?floats?. Add the puréed onion mixture and continue stir-fry for 3-4 minutes more. Preheat the oven to 190ºC/375ºF. Put the fried purée in a 2.25-2.75 litre casserole with a lid. Add the meat with its marinated, and mix well. Cover with the lid and put it in the oven. After 20 minute, inspect, stir and taste the curry. If at any time the curry gets too dry, add a little milk to thin it. Replace in the oven. Repeat after a further of 20 minutes, this time adding the coriander, garam masala and saffron. After a final 20 minutes, again inspect and taste the casserole. The meat should be tender. Add more milk if needed, and salt to taste. Replace the casserole in the oven and turn off the heat. Serve after 10 minutes.
Advice :
675g lean lamb, cubed
110g natural yogurt
225g onions, roughly chopped
400 g canned tomatoes, drained
4 tablespoons butter ghee
5-6 flakes alkanet root, optional
Milk for thinning
1 tablespoon chopped fresh coriander leaves
2 teaspoons garam masala
20-25 strands saffron
Aromatic salt to taste

6 green cardamoms
1 brown cardamom
6 cloves
3-4 pieces cassia bark
4 bay leaves

2 teaspoons paprika
½ teaspoon chilli powder
1 teaspoon roasted and ground coriander
1 teaspoon freshly ground allspice
2 teaspoons beetroot powder

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