Chicken Makhani as well Liz. I have visited both North & South India as aircrew. It is about flavour rather than heat for me. A little zing from chilli but the variety is better. Good recipe Thanks 😊
Authentic Rogan Josh is from Kashmir and uses no tomatoes. They have one version with onions, and one without. It uses Yoghurt, saffron, ginger powder, kashmiri chili and asafoetida as main components.
I love curry and I love using pressure cookers, not to mention that this curry looks absolutely stunning, even though I'm not a big fan of lamb or goat, sure would love to try that.
That's my dinner for Tues organised minus the coconut..I've just got to send a message to my local butcher so he can get me some lamb neck organised. Thanks for sharing Chef. ❤
Been with your channel since day 1 & just have to say it’s an absolute pleasure to see your confidence & ease in front of the camera develop weekly. Such a fan, we’ve named one of our cats Mei Mei in your honor! She is the Queen of the house as are you! Cheers from NY!
Thanks Chef - You should try the Kashmiri Rogan Josh, which is just a completely different dish altogether. Its not even remotely similar to the British takeaway "curry". Coconut is not found for 1000's of miles from Kashmir, so I am guessing the British version just started off as any old curry and a name got picked from a jar. Curry leaves in a rogan josh is another problem. "Rogan" is fat of any kind. In the dish, it is a combination of the mustard oil (not ghee) and rendered fat together, in the acidic base of the yoghurt. Also, an important ingredient is Ratanjot, which is the contributor to the colour of the dish and also the name "josh". I am an Indian in Britain, and feel all the British Indian dishes taste like someone just threw everything into a pot into a bit of a mishmash.
Also, for a bit of history Kashmiri (check out the culture of Wazwans - who are generations of cooks passing down recipes) cuisine is historic and Rogan Josh's ingredients can be traced back to Silk road trades. There's different versions of the dish, with Kashmiri pandits and the Kashmiri muslim peoples making slight variations to the way the dish was made.
Auntie Liz is a beautiful goddess, AND a talented chef. I have very little experience with Indian food, but what I've had has kind of piqued my interest. I may try this some day. I've only recently realized the flavor of coconut. Makes great rice.
When you're cooking the spices, you're supposed to add a little splash of hot water to prevent the spices from burning. Cook the spices on a low flame until you see the oil (rogan) separate from the spices. No point in adding extra ghee. Trust me, my mum's Indian
Hi Liz In the video you toasted the fennel which is not included in the toasted items in the recipe. Also, in the video you added ground cloves, which is not listed in the ingredients, and ground cinnamon which does not appear in the method as well as the tinned tomatoes. Looking forward to trying the recipe though.
Loving your videos auntie Liz. I love curry's but I'm one of those weirdos who find the taste of coriander very soapy.... Any good alternatives to it to still get a decent authenticity flavour wise, but sidestepping the soapy?
OK non curry related question. I have some cured pork jowl--like American bacon. What kinds of seasonings etc can I use to cook this including the skin? I don't just want to have that breakfast bacon flavor. I want to try something that accentuates the meat like Filipino lechon accentuates the belly.
Roghan means oil. Whatever oil that maybe. Usually it's ghee and it will float on top. Josh or Jos means to stew. Gosht is meat. Because this dish originates in Kashmir they also use bright red coloring from the Kashmiri chilies and a red flower to create the deep red color for the dish. I cook food from all over the world but I never refer to it by its original name as my dish will always lack the authenticity of the original version.
Chef. Any reason you didn't put some colour on that lamb before putting it into the curry base? I was like Noooo, give it a browning before. For the umami, but you know I've never run a kitchen before, never mind run one with michelin stars. So thought I would ask
Lots of curry recipes, like rendang, for instance, don't call for browning the meat. I reckon because there's so much maillard reaction going on with the curry paste. But also because in these types of "dry" curry, the meat brown when the broth reduces and turns into a thick sauce that coats the meat.
*Rogan Josh is a basic recipe; Minimum Ingredients. Mustard Oil is a must; The red color comes from a flower ( Dried and roasted in Ghee ). Coconut and Curry leaves aren't cultivated in that region within India. Runny Consistency is a must, too. The people from the region don't consume Onion and Garlic.*
Love your different recipes from different cuisine. But one thing I have to mention, Rogan Josh is from the Kashmir region from India, and no Kashmiri food used Tomatoes. Tomatoes were not even brought to India when this recipe was invented. Also the medium of fat in this recipe should never be Ghee. It should always be Mustard Oil. Kashmir being Hilly area, Milk is not that common. So generally Ghee is not used in most of the Kashmiri recipes. The actual Red color of this dish comes from 3 ingredients. Kashmiri Red Chili paste, a dried flower called Cockscomb and a bark called Ratanjot. The last 2 items are extremely hard to source outside of Kashmir. So people has started using tomatoes to bring out the bright red color of this dish. But adding that impacts the taste in a huge way.
Coming at you in the comments because ONLY THE GREAT I can make the best curry in the world. (Wow, what a lie that was! I can't back that up. Actually, I may be the worst at it.) Off to the market we go for ingredients. This looked soooo good I have to try, anxiety be damned.
@@AuntieLiz Making this today. It *might* have turned out a bit spicier than yours since I was eyeballing the kashmiri spice powder. The naan bread dough is currently rising everything looks good though!
Its fine if you had them and wanted to use them,but please don't call it a Rogan Josh. This is how a cuisine is bastardised. When putting out something thats not your speciality,the Mantra should be Research, Research and more Research.@AuntieLiz
@@jaikumarvenkatchari3838 If you look up Rogan Josh or indeed any Indian recipe, you will hardly find any standard recipe. The idea seems to be that if it is good then it is ok to call it by any name you want.
How does this dish compare to the beef randang you made the other day? Very similar ingredients except for the tamarind, and yogourt, if I recall correctly.
Roghan means oil. Whatever oil that maybe. Usually it's ghee and it will float on top. Josh or Jos means to stew. Gosht is meat. Because this dish originates in Kashmir they also use bright red coloring from the Kashmiri chilies and a red flower to create the deep red color for the dish. I cook food from all over the world but I never refer to it by its original name as my dish will always lack the authenticity of the original version. Oh I see, she is BIR that's why.
She forgot the most important element. A spice call 'RATANJOT' aka alkanet. Also Curry Leaves are not used in Northern Indian Dishes, they are mostly used in Southern Indian Dishes. Again no one uses coconut in Rogan Josh. Only Red Onion for Indian Dish. No Tomatoes in this Dish. Things that she was suppose to add but didn't, 1. Fennel seed powder (One of the most important element in any Kashmiri dishes) 2. Ginger power 3. Nutmeg 4. Its suppose to be curd not yogurt 5. Whole Black cardamom 6. Bay leaves 7. Mustard oil (along with Ghee) 8. Asafoetida 9. Ratanjot (Alkanet) 10. Slight touch of saffron 11. Whole Cinnamon (I didn't see any, I might have missed it in the video) 12. Whole Cloves (I didn't see any, I might have missed it in the video)
As many commenters have already rightly pointed out this is NOT rogan josh. It looks like an extremely tasty curry no doubt, but it's no where near any form of Kashmiri mutton curry. Rogan josh does not contain tomatoes, coconut, almonds, curry leaves, a number of the spices used. The red colour comes from Kashmiri chillies and a specific flower or root indigenous to the region. To me this recipe looks like a mish mash between North Indian and South Indian kormas, and Railway mutton curry. Kashmiri curries do not contain coconut or curry leaves because they are not indigenous to the region and Rogan Josh evolved from Mughlai cuisine. Also if you're going to use poppy seeds in Indian food you have to use the white poppy seeds aka khus khus. They are normally soaked and ground into a paste with other spices. Call it a delicious kurma inspired curry, but not rogan josh, because it is close to the heart of Kashmiri cuisine and culture, and it would be sad to disrespect that.
This curry has more of a South Indian or Sri Lankan vibe with the coconut and the curry leaves. Looks like it would taste nice but definitely not a rogan josh
I am sorry to say @AuntieLiz this is not at all a rogan-josh recipe. And also it is not a "curry". I am saying this being a fan of your channel and also because it is unfortunate to see this kind of content in your channel. To start with the faults, Kashmiri dishes do not use coconut so there is no coconut in rogan-josh. The 3 main ingredients that make the base of this dish is fennel seeds, kashmiri red chilli powder (which you used) but also you need to fry the lamb or any red meat with Asafoetida. The coconut as a base would never make the dish you made come closer to what rogan-josh is. A close to authentic rogan-josh recipe that you might to refer is -- ruclips.net/video/r3MY8RCi3KI/видео.html this video. I think you should research on it a bit more. And I would love to mention that not every Indian food is curry.
Stares RJ is from Kashmir Kashmir has an alpine climate & thousands of kilometres away from the sea Coconut and curry leaves (that only grow in tropical climate) as ingredients???
Always afraid you'd ruin your white tops while cooking but am happy it hasn't happened. I seem to be a magnet for food stains when I'm the one cooking in a white shirt.
He's gonna be like Hiya why you shimmy for curry but you no shimmy when uncle roger wants to take auntie Liz to favourite underground heavy metal bike club, you shimmy for spice but you not for me Hiya.
Also no curry leaves too in this dish. I am sorry to say unfortunately I am in Berlin and if you are in Berlin at any point of time, I would like to invite you for dinner at my place and I would make the Rogan-Josh for you so that you know what the difference between a Lamb Curry and Lamb Rogan-Josh is. @AuntieLiz
Rogan Josh is from North ...they dont use curry leaves... this is probably a random mutton curry...probably delicious, everything tastes good with Indian spices...but looks nothing like a Rogan Josh ...
Aunty Liz i like all your videos but this one seems abit twisting my head cause its about northern Indian dish but coconut and curry leaf seems abit awkward its like adding chilli jam and ketchup in your fried rice which Uncle roger and you as well hate it
Sorry Auntie Liz but this is sooo wrong.This is sooo far from the real Rogan Josh, it is as original as Jamie Oliver’s Thai green curry with mangetout. Authentic Rogan Josh doesn’t use any onions, garlic, coconut, curry leaves etc. There are two authentic versions, the Hindu pandit version with Joghurt, or the Kashmiri Muslim version with „praan“. In any case you need bone marrow, fennel, ginger, Kashmiri red chili paste and Joghurt (or praan). Everything else is just a mutton / lamb curry.
While this might be a nice curry but it's not kashmiri rogan josh. I'm guessing that's what Indian restaurants in the west sell in the name of Rogan Josh.
@@nitishk6 yea. not that i am dissing you or saying that its authentic. i am just saying indian restaurants serve the authentic one or the public would be in uproar😁😁...at least the north ones.i haven't gone to south so i can't speak for them
:( Sorry but this is not rogan josh. I know it seems like people are ganging up on you but this is a massive "offense". You are not just replacing one of many spices, you are changing the whole flavour profile of this dish. From Kashmir, where this recipe is from, you don't see coconut based curries for like 2000km. It's like calling Niger style fried noodles - authentic Italian spaghetti. I guess recipe names have no meaning anymore
Im not sure where everyone is getting this idea of me using a lot of coconut but i only added 1 tbsp for richness at the start. I understand if not typical at all, but i had to use it up - and i have seen a local chef use it in their rogan josh. I think people are confusing me using the yoghurt for coconut milk in comments rather than watching the video. But i understand and really appreciate the feedback regarding a true rogan josh. I simply am making a version im familiar with here in UK.
@@AuntieLiz Thanks for understanding! I live in Victoria, Australia and most Indian restaurants here have unauthentic curries, and when I say unauthentic I mean completely random ingredients. Maybe that's happening in London to some degree as well, though I have heard that UK is much better compared to Australia for Indian food
This is a good curry but not Rogan josh! Chef you may add your own touch but this is far from what rogan josh should be! I hope it taste delicious but it is not Rogan josh.
I made this tonight and it was awesome. Did it in the pressure cooker too. Thanks for the recipe!
💪🏻❤️
I love that you give it your own individual take on it. Look forward to giving it a crack.
Made this and it’s THE BEST. Thank you Aunty Liz.
Glad you liked it!!
Kari leaves in Rogan Josh will start a war in India
And the dessicated coconut..
Chicken Makhani as well Liz.
I have visited both North & South India as aircrew.
It is about flavour rather than heat for me.
A little zing from chilli but the variety is better.
Good recipe
Thanks 😊
Authentic Rogan Josh is from Kashmir and uses no tomatoes. They have one version with onions, and one without. It uses Yoghurt, saffron, ginger powder, kashmiri chili and asafoetida as main components.
Its jammu dish, not kashmir, i think kashmir love wazwan
I love curry and I love using pressure cookers, not to mention that this curry looks absolutely stunning, even though I'm not a big fan of lamb or goat, sure would love to try that.
Hope you enjoy
First time, i am seeing a chef using pressure cooker. Usually, in India....every household uses pressure cooker. Actually it saves lot of time.
Yes, you are right
Thank you Auntie Liz for sharing another amazing recipe 😊
The fact I've literally just woken up and yet you're a joy to listen to when the world is not is lovely.
Liz, looks amazing and delicious! Thanks for sharing 🙂😋😎❤
Love the recipe. Do not care if Rogan josh is mean to have coconut but love the idea. Thank you
You’re welcome 😊
I was going to make coconut curry today but I didn't have coconut milk. Maybe in a few days. Thanks for the video auntie Liz!
I dont use coconut milk. It was yoghurt
Congrats on 200K!
Thank you!!
That's my dinner for Tues organised minus the coconut..I've just got to send a message to my local butcher so he can get me some lamb neck organised. Thanks for sharing Chef. ❤
Oh I haven’t had this in years. Definitely going to make it
Chef Liz: *eats apple*
RUclips comments: THAT'S NOT AN APPLE.
I know right
Been with your channel since day 1 & just have to say it’s an absolute pleasure to see your confidence & ease in front of the camera develop weekly. Such a fan, we’ve named one of our cats Mei Mei in your honor! She is the Queen of the house as are you!
Cheers from NY!
aw made my day. thank you
Wow that looks absolutely delectable ❤❤❤
Looks amazing
Thanks Chef - You should try the Kashmiri Rogan Josh, which is just a completely different dish altogether. Its not even remotely similar to the British takeaway "curry". Coconut is not found for 1000's of miles from Kashmir, so I am guessing the British version just started off as any old curry and a name got picked from a jar. Curry leaves in a rogan josh is another problem. "Rogan" is fat of any kind. In the dish, it is a combination of the mustard oil (not ghee) and rendered fat together, in the acidic base of the yoghurt. Also, an important ingredient is Ratanjot, which is the contributor to the colour of the dish and also the name "josh". I am an Indian in Britain, and feel all the British Indian dishes taste like someone just threw everything into a pot into a bit of a mishmash.
Also, for a bit of history Kashmiri (check out the culture of Wazwans - who are generations of cooks passing down recipes) cuisine is historic and Rogan Josh's ingredients can be traced back to Silk road trades. There's different versions of the dish, with Kashmiri pandits and the Kashmiri muslim peoples making slight variations to the way the dish was made.
Perfect recipe...I love a lamb curry 👌
Well done !!! ❤
Auntie Liz is a beautiful goddess, AND a talented chef. I have very little experience with Indian food, but what I've had has kind of piqued my interest. I may try this some day. I've only recently realized the flavor of coconut. Makes great rice.
Looks delicious!!!
When you're cooking the spices, you're supposed to add a little splash of hot water to prevent the spices from burning. Cook the spices on a low flame until you see the oil (rogan) separate from the spices. No point in adding extra ghee.
Trust me, my mum's Indian
😂😂😂
Grats on 200k
this looks so good, liz! I will have to try this one
Hope you like it!
If I have kashmiri chili powder what's the equivalent measurement?
Hi Liz
In the video you toasted the fennel which is not included in the toasted items in the recipe. Also, in the video you added ground cloves, which is not listed in the ingredients, and ground cinnamon which does not appear in the method as well as the tinned tomatoes.
Looking forward to trying the recipe though.
Lovely recipe, cant wait to try it. I dont need one, but I had to look...your pressure cooker links point to a pizza peel :D
Loving your videos auntie Liz. I love curry's but I'm one of those weirdos who find the taste of coriander very soapy.... Any good alternatives to it to still get a decent authenticity flavour wise, but sidestepping the soapy?
just don't use it as a garnish. ground coriander isn't the same and won't taste it in the curry.
You're the best
OK non curry related question. I have some cured pork jowl--like American bacon. What kinds of seasonings etc can I use to cook this including the skin? I don't just want to have that breakfast bacon flavor. I want to try something that accentuates the meat like Filipino lechon accentuates the belly.
You can use anything. Salt-N-Pepa would be just fine by itself. Or just use whatever she put here.
Though I am Indian, I on behalf of all indians let uncle Roger decide how good the dish is....
Luar biasa cara masaknya kak
Paling sedap dan enak2lah!
Ooh! - Can't wait to try it! Thank you.
Hope you like it!
Roghan means oil. Whatever oil that maybe. Usually it's ghee and it will float on top. Josh or Jos means to stew. Gosht is meat.
Because this dish originates in Kashmir they also use bright red coloring from the Kashmiri chilies and a red flower to create the deep red color for the dish.
I cook food from all over the world but I never refer to it by its original name as my dish will always lack the authenticity of the original version.
Chef. Any reason you didn't put some colour on that lamb before putting it into the curry base? I was like Noooo, give it a browning before. For the umami, but you know I've never run a kitchen before, never mind run one with michelin stars. So thought I would ask
Lots of curry recipes, like rendang, for instance, don't call for browning the meat. I reckon because there's so much maillard reaction going on with the curry paste. But also because in these types of "dry" curry, the meat brown when the broth reduces and turns into a thick sauce that coats the meat.
*Rogan Josh is a basic recipe; Minimum Ingredients. Mustard Oil is a must; The red color comes from a flower ( Dried and roasted in Ghee ). Coconut and Curry leaves aren't cultivated in that region within India. Runny Consistency is a must, too. The people from the region don't consume Onion and Garlic.*
Everybody has their own version of this dish but to be honest, after 50 years of eating curries, I have never had a rogan josh with coconut.
I love it tho, try it
@@AuntieLiz Will do that, By the way, I love your channel.😘
Love your different recipes from different cuisine.
But one thing I have to mention, Rogan Josh is from the Kashmir region from India, and no Kashmiri food used Tomatoes. Tomatoes were not even brought to India when this recipe was invented. Also the medium of fat in this recipe should never be Ghee. It should always be Mustard Oil. Kashmir being Hilly area, Milk is not that common. So generally Ghee is not used in most of the Kashmiri recipes.
The actual Red color of this dish comes from 3 ingredients. Kashmiri Red Chili paste, a dried flower called Cockscomb and a bark called Ratanjot. The last 2 items are extremely hard to source outside of Kashmir. So people has started using tomatoes to bring out the bright red color of this dish. But adding that impacts the taste in a huge way.
And no coconuts either…..i am sure its good…dont call it authentic roganjosh…..
Easy to make, really!
Coming at you in the comments because ONLY THE GREAT I can make the best curry in the world. (Wow, what a lie that was! I can't back that up. Actually, I may be the worst at it.) Off to the market we go for ingredients. This looked soooo good I have to try, anxiety be damned.
looks great and must be equally tasty, don't you think it is better to marinate the meat for a minimum time rather than cook raw meat ?.
Is there any reason you can't do this in a slow cooker if you have the time instead of a pressure cooker?
You can!
@@AuntieLiz Making this today. It *might* have turned out a bit spicier than yours since I was eyeballing the kashmiri spice powder. The naan bread dough is currently rising everything looks good though!
Nice .. fusion .. rendang josh
I’m a huge fan of your cooking …. But man this not Rogan Josh. 😢
Aunty Liz!
sounds like that podcaster, Josh Rogan
Coconut and curry leaves in a rogan josh??
i said in the video i had them to use up so i wanted to add.
Its fine if you had them and wanted to use them,but please don't call it a Rogan Josh.
This is how a cuisine is bastardised.
When putting out something thats not your speciality,the Mantra should be Research, Research and more Research.@AuntieLiz
@@jaikumarvenkatchari3838 If you look up Rogan Josh or indeed any Indian recipe, you will hardly find any standard recipe. The idea seems to be that if it is good then it is ok to call it by any name you want.
@@shankargopal4150yeah so let's add axone and bambooshoot as well and call it Rogan Josh
@@vethitoruho1516 That would be an overreaction in moment of pique. We should not cut our nose to spite our face.
Auntie Liz Fuiyoh!
Noooo….haiyaa
How does this dish compare to the beef randang you made the other day? Very similar ingredients except for the tamarind, and yogourt, if I recall correctly.
very similar style, but different spices, and yoghurt, not coconut milk. so quite different!
Not gonna lie, I made myself a curry this morning and now I want another one good grief! 🫶🏻
Roghan means oil. Whatever oil that maybe. Usually it's ghee and it will float on top. Josh or Jos means to stew. Gosht is meat.
Because this dish originates in Kashmir they also use bright red coloring from the Kashmiri chilies and a red flower to create the deep red color for the dish.
I cook food from all over the world but I never refer to it by its original name as my dish will always lack the authenticity of the original version.
Oh I see, she is BIR that's why.
She forgot the most important element. A spice call 'RATANJOT' aka alkanet.
Also Curry Leaves are not used in Northern Indian Dishes, they are mostly used in Southern Indian Dishes.
Again no one uses coconut in Rogan Josh.
Only Red Onion for Indian Dish.
No Tomatoes in this Dish.
Things that she was suppose to add but didn't,
1. Fennel seed powder (One of the most important element in any Kashmiri dishes)
2. Ginger power
3. Nutmeg
4. Its suppose to be curd not yogurt
5. Whole Black cardamom
6. Bay leaves
7. Mustard oil (along with Ghee)
8. Asafoetida
9. Ratanjot (Alkanet)
10. Slight touch of saffron
11. Whole Cinnamon (I didn't see any, I might have missed it in the video)
12. Whole Cloves (I didn't see any, I might have missed it in the video)
Kwento mo yan e
Legit comment
oh sick. I'll just go to the nowhere store and get these ingredients....
😂😅
As many commenters have already rightly pointed out this is NOT rogan josh. It looks like an extremely tasty curry no doubt, but it's no where near any form of Kashmiri mutton curry. Rogan josh does not contain tomatoes, coconut, almonds, curry leaves, a number of the spices used. The red colour comes from Kashmiri chillies and a specific flower or root indigenous to the region. To me this recipe looks like a mish mash between North Indian and South Indian kormas, and Railway mutton curry. Kashmiri curries do not contain coconut or curry leaves because they are not indigenous to the region and Rogan Josh evolved from Mughlai cuisine.
Also if you're going to use poppy seeds in Indian food you have to use the white poppy seeds aka khus khus. They are normally soaked and ground into a paste with other spices.
Call it a delicious kurma inspired curry, but not rogan josh, because it is close to the heart of Kashmiri cuisine and culture, and it would be sad to disrespect that.
lmao north india meets south india when you add curry leaves in rogan josh
This curry has more of a South Indian or Sri Lankan vibe with the coconut and the curry leaves. Looks like it would taste nice but definitely not a rogan josh
You are absolutely right! There is no coconut in North Indian cooking which is what this is.
Kangaroo Rogan josh would be pretty nice, too.
Rogan Josh is typically made with mutton but I can see why lamb would taste better.
The actual Rogan Josh recipe is way different 😅 check out the real recipe by chef ranveer brar
I am sorry to say @AuntieLiz this is not at all a rogan-josh recipe. And also it is not a "curry". I am saying this being a fan of your channel and also because it is unfortunate to see this kind of content in your channel. To start with the faults, Kashmiri dishes do not use coconut so there is no coconut in rogan-josh. The 3 main ingredients that make the base of this dish is fennel seeds, kashmiri red chilli powder (which you used) but also you need to fry the lamb or any red meat with Asafoetida. The coconut as a base would never make the dish you made come closer to what rogan-josh is. A close to authentic rogan-josh recipe that you might to refer is -- ruclips.net/video/r3MY8RCi3KI/видео.html this video. I think you should research on it a bit more. And I would love to mention that not every Indian food is curry.
This looks amazing. Also, the audacity to cook that in a white dress… 🔥
Stares RJ is from Kashmir
Kashmir has an alpine climate & thousands of kilometres away from the sea
Coconut and curry leaves (that only grow in tropical climate) as ingredients???
Who is Rogan Josh ?
Always afraid you'd ruin your white tops while cooking but am happy it hasn't happened. I seem to be a magnet for food stains when I'm the one cooking in a white shirt.
I love myself a good Lamb Madras curry
No chilli jam? This recipe is a dud! 😜
😅😅😅😅
Why not feed uncle roger
Giving it a shimmi . Our fav uncle gonna roast u
He's gonna be like Hiya why you shimmy for curry but you no shimmy when uncle roger wants to take auntie Liz to favourite underground heavy metal bike club, you shimmy for spice but you not for me Hiya.
Haiyaaah ,its not rogan josh ,niece .
It's a lovely recipe, but Rogan Josh doesn't have coconut Chef Elizabeth, I'll stand on my file of Indian recipe's and yell that x
Wow didn’t expect it until now….usually you do research before any dish ….what happened?
You can use an angle grinder if you wanna cut the meat and bones yourself
Im ok
Kashmiri Chillies are not from Kashmir, sorry Chefs!!
Yeh it threw me off, i was told this by a chef i trusted but now i dont!
Fact: Kashmiri chilli is not from Kashmir!
@mrnigelng REVIEW THIS! Our ancestors are crying!
interesting. Freudian slip then.
@@AuntieLiz Another fact: Kashmiri Roganjosh is different from the Indian Roganjosh.
Also no curry leaves too in this dish. I am sorry to say unfortunately I am in Berlin and if you are in Berlin at any point of time, I would like to invite you for dinner at my place and I would make the Rogan-Josh for you so that you know what the difference between a Lamb Curry and Lamb Rogan-Josh is. @AuntieLiz
I did say i had them to use up.
@@AuntieLiz Okay. But apart from this, I love your videos. They are pretty good. I would love to see some steak meal preps from you.
That's not rogan josh
Rogan Josh is from North ...they dont use curry leaves... this is probably a random mutton curry...probably delicious, everything tastes good with Indian spices...but looks nothing like a Rogan Josh ...
Do you think that halal slaughter is less humane than other methods? It's banned in a number of EU countries and not for religious reasons.
Appreciate the effort Auntie Liz. This is not Rogan Josh.
Try anything other than Patanjali products, as they are not pure.
This is more like a Malabari curry and not rogan josh.
How many garlic …..😅😂
Plenty!!
Roganjosh us a Kashmiri dish and we do not add coconut milk in any meat dish……
I didnt add coconut milk. It was yoghurt
Aunty Liz i like all your videos but this one seems abit twisting my head cause its about northern Indian dish but coconut and curry leaf seems abit awkward its like adding chilli jam and ketchup in your fried rice which Uncle roger and you as well hate it
Sorry Auntie Liz but this is sooo wrong.This is sooo far from the real Rogan Josh, it is as original as Jamie Oliver’s Thai green curry with mangetout.
Authentic Rogan Josh doesn’t use any onions, garlic, coconut, curry leaves etc. There are two authentic versions, the Hindu pandit version with Joghurt, or the Kashmiri Muslim version with „praan“. In any case you need bone marrow, fennel, ginger, Kashmiri red chili paste and Joghurt (or praan).
Everything else is just a mutton / lamb curry.
While this might be a nice curry but it's not kashmiri rogan josh. I'm guessing that's what Indian restaurants in the west sell in the name of Rogan Josh.
um...no they don't...but i guess its her version. she has said its tastes good for her...i guess you can try it or leave it...
@@Weduy I never said it's bad. I'm just saying it's not Rogan Josh. It's not anywhere close to an authentic Rogan Josh
@@nitishk6 yea. not that i am dissing you or saying that its authentic. i am just saying indian restaurants serve the authentic one or the public would be in uproar😁😁...at least the north ones.i haven't gone to south so i can't speak for them
:(
Sorry but this is not rogan josh. I know it seems like people are ganging up on you but this is a massive "offense". You are not just replacing one of many spices, you are changing the whole flavour profile of this dish. From Kashmir, where this recipe is from, you don't see coconut based curries for like 2000km.
It's like calling Niger style fried noodles - authentic Italian spaghetti. I guess recipe names have no meaning anymore
Im not sure where everyone is getting this idea of me using a lot of coconut but i only added 1 tbsp for richness at the start. I understand if not typical at all, but i had to use it up - and i have seen a local chef use it in their rogan josh. I think people are confusing me using the yoghurt for coconut milk in comments rather than watching the video. But i understand and really appreciate the feedback regarding a true rogan josh. I simply am making a version im familiar with here in UK.
@@AuntieLiz Thanks for understanding! I live in Victoria, Australia and most Indian restaurants here have unauthentic curries, and when I say unauthentic I mean completely random ingredients. Maybe that's happening in London to some degree as well, though I have heard that UK is much better compared to Australia for Indian food
Should've seared the meat first
I never have with curries, because its technically marinated
@@AuntieLiz Good point, keep up the good content 😌🔥
Gentrification curry 😂😅😂😅
This is a good curry but not Rogan josh! Chef you may add your own touch but this is far from what rogan josh should be!
I hope it taste delicious but it is not Rogan josh.
nice and slow not hard and fast🤣🤣🤣
Rogan josh isn't a real Indian curry. Have you ever even seen that in a good Indian restaurant?? Wtf.
Where is "Rogan" ???😂😂😂
Haiyaa Aunty Liz you fucked up..where your ratan jot where
Stop adding coconut to everything, Rogan josh has no coconut. Are you trying to be Jaime Oliver or what?
That is not Rogan Josh. There is no Rogan , no gravy and certainly no Josh.
ruclips.net/video/XVgZBsuNU60/видео.html Reference.