Thursday, 4 July 2013

Rogan Josh Recipe

make kashmiri rogan joshRogan Josh or roghan josh as it is popularly known is the signature recipes of Kashmiri cuisine. It forms an important item in the highly respected wazwan menu of kashmir. This dish has the aroma & the spices of kashmir. Its rich colour & creamy texture is symbolic of the kashmiri tradition.

As they say "What remains endlessly in the memory of the people visiting kashmir; heaven on earth, is the shikhara ride on the Dal Lake, ski lessons at Gulmarg, giggling geetru performances, saforn fields and endless plates of steaming rogan josh."

So lets cherish the kashmiri Roghan Josh!!

Ingredients for making Rogan Josh

Ingredients  Quantity
3 cm fresh ginger, peeled and coarsely chopped 1
garlic cloves, peeled 8
Vegetable oil 150 Ml
Boneless lamb shoulder  1 kg 
Cardamom pods 10 whole
Bay leaves 2
Cloves 6 whole
Peppercorns 10 whole 
Cinnamon sticks 3 cm 
Brown Onions, finely chopped & grinded to paste 4 medium sized
Coriander A few
Cumin seeds 1 tsp
Paprika 1 tsp
Cayenne pepper 2 tsp
Salt To taste
Plain yogurt 1 ltr
Garam masala 3 tsp
fresh ground pepper 2 tsp

Method of Making Rogan Josh


1. Clean & cut meat into 1 inch pieces & marinate them with paste of papaya skins.This will help the meat get cooked faster.

2. Blend ginger, garlic with 4 tablespoons of water to make a smooth paste.
2. Heat oil in a pan & cook the meat cubes in several batches over medium flame till they turn brown. Remove the meat into a plate and keep aside.
3. Add cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil which we used to fry mutton. Stir once and wait till the bay leaves begin to take on colour & the cloves swell.This will add aroma.
kashmiri rogan josh recipe step by step

kashmiri rogan josh recipe

4. Now add the finely chopped & pasted onions & Stir fry for about 5 minutes. Let the onions turn medium brown in colour.

5. Add ginger garlic paste and stir fry for 30 secs or so till its raw smell is gone.

6. To this add the coriander, cumin, paprika-cayenne, and salt. Stir fry on medium flame.
7. Ones the maslas are cooked add the fried meat cubes.
8. Add 1 tablespoon of yogurt, stir until it blends with mutton & the gravy.
9. Add the remaining yogurt, 1 tablespoon at a time in the same way. keep Stir and fry for another 3 minutes.
10.Now add 275ml of water if your cooking lamb. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for 2 hours. Cook till the meat becomes tender.
11. Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil to evaporate the excess water.
12. All the fat that collects in the pot may be spooned off the top.
13. Sprinkle the garam masala, black pepper and  coriander & mint leaves over the meat to garnish.
14.Serve hot with lachcha Paratha.