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Rogan Josh - Kashmiri Cuisine

Rogan Josh - Kashmiri Cuisine

rogan josh

The Rogan Josh, always preceded by mutton is a fragrant preparation that traces its origin in traditional Persian cuisine, and has been passed onto the Kashimiri cuisine. It is in fact among the mainstay in a Kashimiri Wazwaan. The dish was introduced into Kashimiri cuisine by the Mughals, who inherited some of their culinary traditions from the Persians, and often used to visit Kashmir to cool off during the sweltering summer. The word literally means stewed in clarified butter or ghee.

The preparation objectively consists of cooking of browned lamb pieces, in onions, ginger, garlic, yogurt and a plethora of fragrant spices. There is in the preparation, a liberal use Kashimiri chilli powder, which are typically added to the preparation for imparting color to the rather than the characteristically associated with chillies.

In traditional recipes the use of alkanet, or henna is recommended to impart an orangish color to the preparation. Certain variants also use saffron in the preparation.

Read on ahead for an elaborate description of this exquisite preparation. Mutton Rogan Josh in Kashmiri cuisine.

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Mutton Rogan Josh - Kashmiri Recipe

Ingredients Required

  • 1 Kg lamb meat
  • 5 medium onions, washed, peeled and fine chopped
  • 8-10 cloves of garlic washed, peeled and fine chopped
  • 1 inch knob of ginger washed peeled and crushed
  • 2 dried bay leaves
  • 4-6 green cardamom pods
  • 2 black cardamom pods
  • 2 inch cinnamon bark
  • 6-8 whole cloves
  • 4-6 whole black peppercorn
  • 1 teaspoon fine ground coriander
  • 2 teaspoon whole cumin seeds
  • 4 tablespoon Kashmiri chilli powder
  • 3 tablespoon ceyenne pepper  
  • 4 tablespoon refined vegetable oil
  • 6-8 tablespoon yogurt
  • Pinch of saffron
  • Salt to taste

 Procedure of Preparation

  • Heat the cooking oil in a deep frying pan.
  • Add 2 tablespoon of cooking oil to the pan on a high flame. When the oil is considerably heated add the whole spices including the black and green cardamom, cinnamon, cloves, pepper and cumin. Let the spices crackle in the hot oil and release their aroma.
  • Add half the amount of chopped onions and saute them until the onions begin to turn transparent.
  • Ideally the best practice would be blend the sauteed onions and whole spices in a grinder. Add the paste with more oil on the frying pan.
  • Add the rest of the onions,ginger, garlic and bay leacevesCook the mix over a medium flame for about 4 minutes.
  • Add to the pan coriander powder, Kashmiri chilli powder and ceyenne pepper. Cook for another 2 minutes.
  • Add the mutton pieces and mix uniformly with the gravy mix.
  • Cook the mutton with constant stirring for about 10 minutes.
  • Stir in the yogurt and mix thoroughly. Cook on a medium flame for another 5 minutes. Add salt.
  • Add about 2 cups of water. Cover the pan with a lid and cook over a medium flame for the next one hour.
  • Serve hot with full course meal.

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