Friday, 31 August 2012

"Rogan Josh" - A Kashmiri Delicacy

Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
Rogan josh (or roghan josh) was originally brought to Kashmir by the Mughals. It is one of the main dishes of of the Kashmiri multi-course meal the "Wazwan" along with "Tabak Maaz".
The authentic dish is a Spicy, thin mutton curry cooked with fennel and dry ginger and the main gravy or sauce comes from yoghurt.
However, there is a modified version of this dish served in many restaurants, which also contains tomatoes.
Cook this version of Rogan Josh at home, its very easy to make and goes well with both rice as well as breads or rotis.

Serves 4

Mutton or Lamb - 1/2 kg
Thick curd - 1/2 cup
Asafoetida or Hing - 1/4 tsp
Oil or Ghee - 4 to 6 tbsp
Red chilly powder - 1/2 tsp
Salt to taste
To Grind:
Ginger powder - 1 tbsp
Fennel seeds - 2 tsp
Cloves - 4
Black cardamom - 3 - seeds only
Cumin seeds - 2 tsp
Dry red chillies - 4

Wash and dry the mutton on a kitchen towel.
Grind all the ingredients under "To grind" and sift in a sieve to get a fine powder.
Mix this powder with the curds and keep aside.
Take a heavy bottomed pan or cooker, keep on medium heat, add oil/ghee and add hing. When you get a good aroma (approx 30 secs ), add dry meat and stir fry for 5 minutes till the mutton turns dry and becomes brown and looks well fried. There should be no water left from the meat.
Add red chilly powder and mix well.
Now add the curds mixed with the sifted powder to the mutton, add salt and stir fry for another 5 minutes till curds is well blended and turns dry.
Now add 2 cups water and pressure cook on medium flame till 1st whistle (if cooker), and then simmer for 20-25 minutes on low flame.
If heavy bottomed vessel is used, then cover and cook on low flame for 30-40 minutes till mutton is well done.
Serve hot with Roomali Roti or rice or any other Indian bread!
In my opinion this goes well with regular bakery bread too!

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