ROGAN JOSH
Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine
It is one of the signature dishes of Kashmir. Robust with varied spices, the dish is cooked with the aroma of fennel seeds, garam masala, bay leaves, turmeric and is indeed a celebration of all senses.
Ingredients
Method
Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine
It is one of the signature dishes of Kashmir. Robust with varied spices, the dish is cooked with the aroma of fennel seeds, garam masala, bay leaves, turmeric and is indeed a celebration of all senses.
Ingredients
- 1 kg meat
- 1 cup mustard/refined oil
- 3 tsp red chili powder
- 3 tsp fennel powder
- 2 tsp ginger powder
- 2 tsp cumin powder
- 3 tsp brown cardamom powder
- 1 tsp asafoetida
- 4 pieces of green cardamom
- 2 cinnamon sticks
- 2 bay leaves
- 2 cloves
- 1/3 tsp saffron - optional 1 cup curd salt to taste
Method
- Wash the meat properly. Heat oil in a pressure cooker.
- Put cinnamon, bay leaves, green cardamom, cloves, 1 tsp salt, asafoetida, and meat together.
- Fry meat till it turns brown. Once browned, pour a cup of water.
- Add the red chili powder and saffron into the meat. Keep stirring for about a minute.
- Mix the curd nicely in the mixer and pour it into the pressure cooker.
- Keep on stirring till you get a reddish tinge.
- Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 minutes.
- Check if the meat is tender. Peel and grind green and brown cardamom and add to the meat dish.
- Finally sprinkle cumin powder and simmer for a minute and serve.