Easy Rogan Josh Curry
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- Опубліковано 3 сер 2024
- It's easy to see why Rogan Josh curry is up there with being one of the most popular curries in the world. This easy, relatively cheap and quick to make Rogan Josh has the most incredible flavour, fragrance and presentation. To serve with the curry, fragrant and aromatic saffron rice also makes an appearance and with each curry, I make for you, I’ll always try and make a different style of rice. Please enjoy this one.
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Shun Premier Santoku Kitchen Knife 17.8cm - amzn.to/3k9zC5K
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Serves - 2-4
Ingredients -
750g (1.6lbs) - Diced Lamb Leg or Shoulder
3/4 Cup (170g) - Natural Greek Yogurt
2 Tbsp (28g) - Ghee or Clarified Butter
1 Tbsp (20ml) - Canola Oil
1 - Cinnamon Stick
5 - Green Cardamom Pods
4 - Whole Cloves
1 1/2 tsp (4.5g) - Cumin Seeds
3 - Dried Bay Leaves
3 - Shallots, Thinly Sliced
4 - Garlic Cloves, Minced
15g (0.7oz) - Ginger, Peeled & Minced
Hot Water - Enough to just reach the top of the ingredients (Don't completely cover)
2 Tbsp (14g) - Kashmiri Chilli Powder
1 tsp (1.5g) - Ground Fennel or Leaves
1/2 tsp (1.5g) - Ground Ginger
3/4 Cup (180ml) - Hot Water
Seasoning To Taste
Saffron Rice -
1 Cup (200g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
10 - Saffron Sprigs (Optional)
Seasoning To Taste
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Thanks for watching!
#curry #roganjosh #roganjoshcurry - Навчання та стиль
254k subscribers.....amazing. Rogan Josh.....amazing. Knife skills....amazing. So glad to have found this channel.
My boy Jack is the greatest. He's humble and is so down to Earth.
I really do appreciate you guys so much and I’m so glad you enjoy everything 🙏🙏
428k 8/14/22 impressive
Jack what I really love is you don't mince around for half an hour with useless filler material. So pleased I found your channel - good job man!
Thank you very much! Glad you enjoy the content 😊
You know he's a professional chef when he starts describing the flavor notes of each spice. 👍😀
👌👌
😂 A passionate professional chef 👌🏾
Looks lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Glad you think so. Have a great day 😊
Love this recipe, love this new kitchen as well! 🙌
*@Jack, we know by now that you love curry and dishes with sauce. So do I. It is a pleasure to watch you cook 👍🏻. You are so exact in your verbal description of the cooking pocess -- such a culinary geek, in a good way.* 🇺🇸🗽
I love cooking curries. This will be great 👍🏻
It really is so good 😊
Super simple to create and it looks super delicious, thanks chef!
You’re very welcome 😊
Another great video! Thanks Jack
It’s a pleasure, Eric 😊
One of my favourite curries!! Thanks chef 👍🏻
It’s so good 🤤🤤
You have done it again! I am starving after watching this and it's gone midnight.x
Maybe a late night snack? 😉🤤
This looks amazing! I’m going to try it!
Please do!
This looks so easy and delicious!
It really is 😊
This looks amazing, making it tonight! ❤
Please enjoy 😊
Very nice Chef Jack. Thankyou! 😀
You’re very welcome ☺️
Looks amazing!!!!!
Happy to
Hear 😊
Defo doing this. Looks awesome 👍
Please do 👌
@@ChefJackOvens mate I love cooking. I'm making the chicken curry one for a senorita tomorrow. Thank you 👍
Brilliant recipes usual jack
Much appreciated 😊
Gona try this tomorrow
Looks incredible will have to try 🤤
Please do 🤤🤤
That is one nice looking dish, love it
Thank you 🙏
Looks fabulous Jack! I’ll certainly be this recipe a go. Thanks for sharing. Cheers from AKL.
Please do, Howard! Hope you enjoy it mate 😊
Ohh wow.... amazing... worth digging in😋😋😋 you are driving me nuts 🤪 with these delicious recipes...before I decide to make one, you have 3 more videos out😍 Thank you Chef Jack... Loads of love and positive energies 💕💕💕💕
At least you’ll forever have recipes to make 😊 thank you, Smita for your kind words 🙏
G'Day Jack. Loved your uncomplicated explanation of everything. This is a sure winner at my house now. Thanks for sharing! Subscribed today too, look forward to coming along.
This recipe looks amazing and so delicious 😋😋😍
Glad you think so 😊
Looks divine!
Glad you think so 😊
Nice easy recipe. I'm going to try it next week
Please enjoy it 😊
Yes! another curry so soon. Thanks Jack, can't wait to try out this Rogan Josh and congratulations on 250K subs. 🏆
Thank you so much, Robbie! I really appreciate your support 😊
Great video. I love your bowl.
Thank you 🙏
Seems so good 👏
It really is 😊
Your knife skills are great to watch. Thanks for the video today Jack.
Thank you very much, dawn 😊
Hi Jack, Top looking dish. Many thanks for sharing another great dish. Best wishes.
Thank you, Des 😊😊
Looks yummy! Will definitely try this as soon as I make homemade yogurt. Thanks Chef!
Very nice! Please enjoy 😊
My new favorite cooking channel. Good job!!!
Thank you so much 😊 🙏
Nicely done ✅ to perfection!
Thank you very much!
Absolutely loved the outro
Thank you 🙏
A great lunch recipe idea 💡 💡
Definitely
Absolutely yummy Jack! Not had that for ages…. adding to my to do list 👍😛
Hope you enjoy it mate 😊
And this is why your my fave chef‼️👌💜
Thanks Jack!
*You’re
Alessandro Ferrero I stand corrected 🙈 this is actually one of my pet hates! I do beg your pardon lol ( genuine mistake 🙄)
You’re too kind 😊😊
I just had to look at this recipe again you make it look so easy to make ,my husband loves Indian food so I’m trying to learn how to make it ❤️
These recipes are so easy to make and taste incredible. I hope you and your husband enjoy them 😊
A new subscriber watching & appreciating your cooking videos from Melbourne. Awaiting every video yet to come . Thank you for the easy to follow , no stress, and quality recipes.
Thank you so much!! I'm coming to Melbourne in march!
@@ChefJackOvens that’s fantastic. I’m minutes away from CROWN 👑. Would love to treat you to a one off dinner maybe at the CONSERVATORY Southbank or Docklands by the water, and give you a gift for your kitchen, a token of my appreciation. Sincerely a gesture of kindness on my end & expecting nothing in return. I’m a shift worker, these places require bookings in advance. Any chance you would have time in your schedule, manage to get to either of the venues & accept this proposed invite please let me know. If not that’s ok too .
I’m staying at the crown 😉 haha. You really don’t have to do that but it would be great to meet you and say hello! You’re seriously too kind! Thank you so much 😊 🙏
Ummm delicious recipe will definitely give this a crack thanks Chef Jack. 😊
Always a pleasure. Please enjoy this one 👌👌
I will have to try this recipe your way. In India, the chefs always cook the spice in the oil until the oil separates or floats on the spice and the spice turns color. Then they add the marinated meat to the spice and stir constantly on medium high heat for a long time until the wrists hurt. After that they add warm water and bring it to a boil and turn down heat to low and simmer for 30 to 40 minutes.
Love the take on different recipes, how about a sweet potato curry soup. Bryan from Canada
Leave it with me, I’ll add it to the list 😊
This is what I order most in Indian restaurants. Now, I will be making it at home! Just great ! Thanks a million !
It’s a pleasure! Hope it tastes as good as what you get in the restaurant, if not better 😊
@@ChefJackOvens Made it (3 times within 10 days) ! And yes, it does taste as good as what I used to eat in restaurants! Cannot thank you enough!
Watched it, thought about it.cooked it, ate it, loved it.👍
Very nice recipie
Thank you 🙏
Amazing recipe as always, please please continue exploring more Indian cuisine , its my favorite food by a long shot.
Definitely will be doing more. Lots more. 😊😊
I am going to make it right now. Love from India
Hope you enjoy it! Love from
Australia 😊
Omg you read my request and delivered thank you so much
Always when I can 😊
Delicious! I was just about to go to bed, but now I’m starving
Late night snack? 😉
Will be trying this 100%. I will be using indian bay leaves instead of the common European ones, however. Another great vid
This curry Rogsn Josh is very very famous in my place, liked it, stay connected
It’s popular across the globe 😊
Good Evening “Cjo”!
Appreciate your Delicious Lamb 🐑 Curry
Recipe. Looks Nice & easy to prepare. As you Explain very informative.
I saved it as “lm” looking forward to make it. 👏🏼👏🏼
Have Happy Evening.
Stay well, Healthy. Until next time. GBY-✌🏻.
Greetings from ✈️✈️. DENMARK 🇩🇰 “2.11.21.
Greetings from Australia! Glad you think so and I hope you enjoy it 😊
Hallo,Thank you again for another delicious recipe 😀 although I was hoping you would do the Red,Green,Yellow Curries😀
They’re coming! I have to change the recipes every so often so I don’t become a single cuisine channel 😊
I freaking love lamb karahi / rogan josh, so I'll definitely be trying out this recipe in the near future.
Interesting!
🤤🤤🤤
Excellent. 👌👌👏👌
Thanks, Jay 😊
I posted this some where else on your blog. Here it is again asking about what curries you should teach us.
How about taking the mystery out of Vadouvan Curry, Massaman Curry and Beef Rendang?
It's been 50 years since I ate a Vadouvan Curry, and would be hard pressed to wing it, since I can hardly remember what it tasted like, but it was sublime.
Yeah, let's do a quick Penang Curry as well...my efforts have been meh!!
At least tell us what Penang paste gets pretty good results?
I've bought two different brands and neither had me excited about my dish at the end.
I could use a FULLPROOF method for these in my curry arsenal.
There’s so many to do but I’ll definitely do these for you 😊
@@ChefJackOvens Bless you, Chef Ovens.
These are the most amazing curries when done properly...up in the ranks of, last meal. I love curry. I love the different ways from across the world has it's nuances.
Oh yeah, a fool proof recipe for panang curry would be amazing.
I love how you explain how each component contributes to the dish, thank you, chef!
It’s a pleasure! Glad you enjoy it 😊
Nice
🤤🤤🤤
Awesome video and recipe as always! I am going to assume we can substitute cold-pressed, organic avocado oil as we refuse to use GMO, Roundup-soaked, ridiculously over-processed Canola/Corn or Sunflower oil in anything we buy or eat.
YUMMY !!!!!!!!!!!!!!!!
😋
try adding those powder spices after ginger garlic paste and add a little water. the color and flavor will be great.
Personally I found by doing this the flavour overdeveloped and actually reduced as the cooking time went on. You get the initial flavour from the spices at the beginning that will maintain there flavour then right at the end give it a boost with the fresh ground spices. 😊
Wow that looks tasty! You really are on of my favourite chefs by far, realistic, encouraging and understanding! I would like to see more from you though, perhaps try your hand at making pies/pastries? Also perhaps a cook along one day? And then viewers could send over what they made. Thanks buddy!
Thank you so much for your kind words. Glad you enjoy the channel. There’s so much more to come and this will be my full time job in 7 weeks so I’ll be able to put my all into it 😊
Nice one :D Waiting for the Korma :D:D
I’ll get onto it very soon 😊
Mouth watering video again. Well done matey. Any Xmas recipes coming our way?
Thank you! Yes definitely! Throughout the whole month of December I’ll be dedicating it to Christmas recipes 😊
I’m really excited for deer season because I’m DYING to try this with venison.
It seems like everyone does deer steak, jerky, burgers; but nothing elevated.
When is the book coming out? I love your recipes and want the know how.
I won’t have a book for a while as there’s a huge process to it but I do have a website being launched on the 20th of November. Please stay tuned 😊
@@ChefJackOvens WHEN'S THE RESTAURANT OPENING??? Please I need to eat 😁🍴
😘👍Thanks!
Omg 🤩🤤🤤🤤🤤😋😍
Now I feel for some 🎆Happy Diwali 🎆
I bet the smell is amazing.
It’s incredible 😊
This looks very much like the traditional recipe and looks beautiful. I will give it a try, it's too beautiful not to, but I generally prefer the British Indian Restaurant version of this which adds tomatoes.
Thank you. Please enjoy it 😊
I'm definitely gonna make this but use beef instead of lamb.
Can't wait, it looks delish!
Lamb is more fragrant than beef. The reason lamb is a delicacy.
Make sure to use beef chuck steak as it’s similar cooking times between it and lamb leg 😊
Yum, any chance of some slow cooker curries?
I ADORE READING
Good morning Jack. Hope you had a good night sleep mate ;)
Good morning to you too thank you 🙏
The way you say kashmiri chilly powder..... have you visited India ever? 😊😊
This recipe looks amazing! Would love to try it - but is there something I can use in place of the fennel that would still taste similar and not hurt the authenticity of the recipe?
...and if anyone else here has ideas about this, would love to hear your recommendations, too :)
You can replace the fennel with a bit of extra cumin and coriander 😊
@@ChefJackOvens Excellent! Thank you!!!
I live in the middle of nowhere and can’t easily buy shallots. Would red onion be an ok substitute? We have our own lamb so this recipe is on my “to do” list!
You can use brown (yellow) onions instead 😊
who comes up with these recipes - what makes a person experiment to arrive at this
Some amazing people that's for sure!
Hello, what plates do you use?
Vindaloo next chef
I can’t promise it will be next as I like to change things up but I’ll definitely do it! 😊😊
Would changing it to goat vs lamb be better? I like goat too.
You can do that 😊
Can you substitute the lamb for chicken? If so, do you need to change any of the other ingredients?
Yes you can substitute it for chicken thigh, don’t use breast. No need to change the other ingredients 😊
Great recipe chef Jack. Just wandering have you cooked with Kangaroo?
Thank you, Jessie. I have cooked kangaroo many times but have yet to do a video on it.
Would like to see you cook with Kangaroo sometime, especially for us Aussies lol
What about a basic chicken curry next
I have a few basic chicken curries on the channel but what would you describe as basic? 😊
👍👍👍
😊😊
Yummy 😘
🤤🤤🤤
I don't think ghi browns? but not sure
It does after a while. Anything can burn 😊
My grandmother cooked a sweetish curry. Very depression era. All one pot. Very curry flavoured, but not spicy hot.
Could you maybe improvise something like that? I've lost my recipe.
I could give you the ingredients that I remember, but no idea as to quantities.
If you could give me the list of ingredients that would be great. I can try and replicate it as close as possible
I enjoy watching your video recipes, however, I wonder if Aussies do actually have local delicacies that you could share with us? I'm from Europe and ont fan of curries or things like that. I've never got to know what makes YOU Aussies famous for food. I know that you have an excellent cake but you certainly have some other special things to share :) Please do so... ;)
I’m not actually Australian, I only live here but have taken on the culture so I’ll be sure to do some Australian recipes soon 😊
@@ChefJackOvens I'm sorry I thought you were Aussie, your accent does sound like that. Anyway, I'm excited to watch your future Australian video recipes ;)
The Aussie delicacy - The Bunnings Sausage :)
Chef jack i need help, every time i make this the yoghurt curdles :s??
At what stage is the yogurt curdling?
@@ChefJackOvens When i put the hot water over the meat :s
That’s very strange, it shouldn’t curdle. Which brand yogurt are you using and does it have a high fat content. If you use low fat it will more than likely curdle.
@@ChefJackOvens i use full fat greek yoghurt 'yeo valley organic' could it be that i need to let the lamb rest out of the fridge before i put it into the pan?
Finally, a cooking post that isn't tedious.
Glad you enjoy it 😊
Great short cooking video. Loose the fork/spoon and try eating with your hands next time. It makes Indian (and most Asian) food more delicious and authentic. 🤤
rogan josh is indian-kashmiri recipe.....you are really into indian dishes...keep it up ?
They’re amazing and have so much flavour 😊
you really like garlic I see
Love it haha
Watching Indian's cook, they always 'bloom' the spices in oil, whereas you just boiled yours. I wonder what difference this makes to the taste?
It's better to cook the spices out in oil and onions and tomato paste.. grind spices together first to infuse the flavour 🫡
Chef, I’m a cook but I am buzzled of how your rice did not stick to the pot without adding oil!! What could I possibly be doing wrong? Too much water? I tried adding less, no use! Wrong type of rice? I use long grain rice! High flame? No chance.. I set it on lowest level possible and turn off all sorts of currents! Wrong type of pot? That could be it yet.. Maybe! Nonstick pots though costly they’re great but I cannot keep such pots in a good shape too long. I add oil to the boiling water and drizzle a bit more on top after the rice has cooked through for extra flavor then put the lid back on and it would still stick!! ☹️ Mom cooks rice like she does pasta and turn out well but I like the rich tasty flavor and aroma of rice cooked in its water better.
As for the lamb curry.. oh, it’s so similar to our lamb stew only ours is far more tastier, richer and fragrant. Cooked with tamarind and okras (or pumpkin or checkpeas).
Anyone interested I shall proudly provide the recipe for. It is an orient traditional dish whose method has long been forgotten and we get compliments for it when tried.
Keep’em choppin’, Chef! 🖐🏻
Lamb/goat taste like rabbit shit! Don't ask how I know!
How do you know?