Rogan josh (or roghan gosht) is a staple of Kashmiri cuisine, originally it was brought to Kashmir by the Mughals. It is one of the main dishes of the Kashmiri multi-course meal
.
Ingredients:
- Mutton cut into medium pieces-800gms
- Black cardamom-4-5
- Kashmiri red chilli powder- 1 tbsp
- Fennel seed (saunf) powder- 2 tbsp
- Dry ginger powder-1 tbsp
- Coriander powde-1 tbsp
- Ratanjot-4-6 inch piece
- oil-4 tbsp
- Asafoetida-1& 1/4 tsp
- Cinnamon-2 one inch piece
- Cloves-6-8
- Black pepppercorns -5-6
- salt- to taste
- yogurt-1 cup
Method:
- Heat oil in a thick-bottomed pan.
- Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms.
- Sauté till fragrant.
- Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour.
- This may take twelve to fifteen minutes.
- Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat.
- Make sure to stir constantly and scrape all the sediments from the bottom of the pan.
- Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
- Add yogurt and two cups of water.
- Cook, covered, till lamb is tender, stirring occasionally. Serve hot.
