ROGAN JOSH A KASHMIRI CUISINE

                         ROGAN JOSH A KASHMIRI CUISINE

     Rogan josh also written roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin.It is made with red meat, traditionally lamb or goat. It is colored and flavored primarily by alkanet flower or root and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.

Origin:

    Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

   There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use praan, a local form of shallot and petals of maval, the cockscomb flower, for colouring  Hindus eschew these, along with garlic and onions, but may add yogurt to give additional body and flavour.

   Warm your dinner table with this hearty, meaty curry. Straight from a Kashmiri kitchen, here's a rogan josh recipe that has meat stirred along with a host of spices and herbs, mixed with curd and pressure cooked till tender. A delicious dish to serve at dinner parties!Ingredients Of Rogan Josh

Prep Time:   Cook Time:   Total Cook Time:

 10 mins         40 mins              50 mins

Ingrediant:

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 Green cardamom

2 Cinnamon sticks

2 Bay leaves

2 Cloves

1/3 tsp saffron (optional)

1 cup curd

A pinch of salt

How to Make Rogan Josh:

1.Wash the meat properly. Heat oil in a pressure cooker.

2.Put cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and meat together.

3.Fry meat till it turns brown. Once browned, pour a cup of water.

4.Add the red chili powder and saffron into the meat. Keep stirring for about a minute.

5.Mix the curd nicely in the mixer and pour it into the pressure cooker.

6.Keep on stirring till you get a reddish tinge.

7.Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 minutes.

8.Check if the meat is tender. Peel and grind green and brown cardamom and add to the meat dish.

9.Finally sprinkle cumin powder and simmer for a minute and serve.

Recipe Notes:

You can serve mutton rogan josh with some steamed rice or any Indian bread of your choice.

Key Ingredients: 

       meat, mustard/refined oil, red chili powder, fennel powder, ginger powder, cumin powder, brown cardamom powder, asafoetida, Green cardamom, Cinnamon sticks, Bay leaves, Cloves, saffron (optional), curd, salt

                                                                                                             THANK YOU FOR READING 

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