"Julia Altshuler" > wrote in message
news:ugPTb.169712$sv6.910877@attbi_s52...
> Last night I made the recipe in the Penzey's catalog listed under rogan
> josh seasoning. I followed it about as exactly as I follow any recipe.
> I didn't measure exactly, and I added mushrooms since they were in the
> fridge. The mildly spicy beef stew came out well, not Indian restaurant
> wonderful, but good enough for me to keep experimenting with this.
> Until now, my forays into cooking Indian at home have involved throwing
> curry powder onto something. Now I'm inspired.
>
>
> I wondered about putting yogurt in since I don't normally cook with it
> (or eat it plain for that matter), but it didn't seem to hurt anything.
> I'm not sure I could taste it though. Maybe I was expecting it to
> taste more creamy or more tangy.
>
>
> I made saffron rice to go with it with toasted almond slivers and
currants.
>
>
> Thanks to all of you who turned me on to Penzey's. I'm pleased.
>
>
> --Lia

I advise you to use Penzey's recipe to the letter. It is devised to get the
best from their mix. I have cooked Rogan Josh at 2 (3?) R.F.C. cook-ins with
great success. I combine both the recipe on the jar and the one in their
catalog, using the maximum called for and extra ingredients in each. If you
are unable to follow a recipe I would recommend using something other than
Penzey's mix. It is really an easy recipe and is always a success. I usually
use leg of lamb although I did use beef at one cook-in by request of a
friend. The beef was fine but not as complex as the lamb. It is my "best"
meat dish - the one I rely on most. Try it again following Penzey's recipe
to the letter. You won't regret it.

Charlie