Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cookie1 on November 28, 2009, 07:40:35 am
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Rogan Josh-Red Meat Stew
Indian Cooking page 98
I found that when cooked this was very, very dry and in fact burnt in the dish, despite being watched fairly carefully.
If I make it again I will put in at least 200ml of water.
I would also mill the whole spices for much longer as I found there were bits of everything throughout the dish.
Score
Flavour 4/5
Recipe 2/5
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Thanks for that cookie. Frustrating, isn't it, when recipes aren't terribly correct? :-[
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i agree and I also used ground cinnamon instead of cinnamon stick. I milled the pepper corns and cardomon seeds (used seeds instead of pods) first to a powder and then set to one side before following the recipe. This seems to make for a better dish
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Cookie I like the Recipe Review, with the score system you have:
Flavour/5
Recipe/5
Good thinking, and will use this standard myself in future.
Maybe add Personal Tweaks or Variation to a standard Review as well. Good to keep it simple as you have.
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This was delicious!
A couple of points:
1. Use gravy or shin beef and cut meat into large pieces as mentioned in recipe
2. Grind the whole spices after cooking in the ghee. There's nothing worse than chewing on a whole cardamom pod!
3. In a fan-forced oven, reduce heat to around 160. The edges were a bit burnt in my casserole after 2 hours.
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Excuse my ignorance but what is F & E Indian Cooking MJ ??? :P :P
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Judy, I think she means the Fast & Easy Indian Cooking book. :)
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I can't believe I asked that stupid question :P :P ;D ;D Thanks Julie :-*
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I can't believe I asked that stupid question :P :P ;D ;D Thanks Julie :-*
Your mind was just in a "higher" place JD
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:D Sorry JD, I was trying to be brief!
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Thanks MJ - sounds more promising than previous review when cookie1 tried it (http://www.forumthermomix.com/index.php?topic=2359.0).
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MJ you obviously didn't have any trouble with lack of liquid. Perhaps I should try again. I enjoyed the flavour.
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I thought it should be cooked in the TMX , not in the oven.
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Uh oh, could be my problem. :-[
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I even replied to this post, then mentioned again on my review that the spices need to be milled. (http://www.thedishforum.com/smilies/shocked-confused-frustrated-scared/forehead.gif)
But I didn't have a problem with the liquid. It's a dry curry, but I do think the oven temp needs to be lowered.
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No, definitely cooked in the oven.
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we can merge the two topics if everyone's happy for that to happen?
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Go for it clever Karen. It is a good idea.
Thanks MJ I went back to check if it was cooked in the oven or TMX and then forgot to post it here.
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I cooked this last night and it was awful. Inedible. I cooked it in the TMX and did the optional step of blending up the whole spices. I think this was a huge mistake because the cardamom taste was so strong it was like eating a mothball.
I will try it again but I wouldn't add as much cardamom and I would leave the spices whole.
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Iit was like eating a mothball.
lol ;D
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I've been thinking of trying this recipe. Thanks for your tips everyone
I might try leaving the cardamom pods whole but taking them out after cooking...
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Tried this last night and it was delicious. I used slightly better quality beef though - diced steak instead of gravy beef or shin beef, which made it a little more expensive. However, because the beef was more tender, I cooked it for 30 minutes in the TMX and then 30 in the oven while I made something else and it was perfect, probably because the amount of liquid in the curry was right. I think if you cooked it for 2 hours in the oven to tenderise the beef it would definitely need more water.
I also left the spices whole and told my diners to pick them out. No reason for that except I forgot to grind them! :D
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2nd time I've made this now and think its fantastic! Such a wonderful flavour...mind you I love a strong tasty curry not a watery one so the amount of spice for me was spot on! Teamed it with the cabbage and carrot sambhal page 138.... Delish!
Enough for the freezer too :)
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I cooked this last night and it was awful. Inedible. I cooked it in the TMX and did the optional step of blending up the whole spices. I think this was a huge mistake because the cardamom taste was so strong it was like eating a mothball.
I will try it again but I wouldn't add as much cardamom and I would leave the spices whole.
I agree! I was so disappointed with this recipe. I thought it tasted like soap and was inedible.
Its a shame because everything else I have cooked from this book has been excellent