Kashmiri Rogan Josh

It’s exciting that the world of food is enhancing . Giving a twist to authentic dish becomes innovative , similarly giving twist to an innovative dish becomes contemporary , but authentic dish remains authentic . So here i am presenting in front of you a very popular Kashmiri Rogan Josh.

‘If there is Heaven in this world then its, only here! here! here! this dish is divine to devourer ..trust me !!! watch , look , cook and follow #flavoursque .

Ingredients :

• Mustard oil – 2 to 3 tbsp
• Young goat meat – one leg cut into pieces
• Cloves – 2 gm
• Green cardamom – 4 gm
• Mace – 1 blade
• Dried bay leaf – 1 nos
• Big cardamom – 10 gm
• Kashmiri onion / pran – 1 cup
• Tomatoes – 2 big
• Asafoetida – 1 tbsp
• Ginger – garlic paste – 100ml
• Deghi mirch – 3 tbsp
• Kashmiri turmeric powder – 2 tbsp
• Salt to taste
• Ratan jot – 1 clove
• Saffron – 5 gm
• Fennel powder – 1 tbsp
• Ginger powder – 2 tbsp
• Coriander leaves

METHOD :

• Heat up a pan with mustard oil until smoking hot (Since mustard oil is little bit bitter you need to add 2 tbsp of water to cool it down and remove the bitterness).
• It’s time to add the pieces of lamb and sear it .
• until then make a packet of whole spices – Cloves, Green cardamom,Dried bay leaf,Big cardamom and bind it tightly tied in muslin cloth. keep it aside.
• Keep searing the lamb . Now add pran / kashmiri onion ( deep fried until golden brown).
• Cook for few minutes . Now add asafoetida and ginger-garlic paste and saute it.
• Transfer it to a mutton stock / put hot water into it .
• Now add Deghi mirch(red chilli powder for colour ) , Kashmiri turmeric powder and salt to taste .
• It’s time to add the whole spice tied together in muslin cloth .
• Now make a puree of tomatoes (blanched and deseeded)
• now add the ratan jot(small bark of a tree which gives amazing red color when comes in contact with hot oil or water ) into it.
• let it cook for 1 to 1.5 hrs until it’s fully cooked

All the magical ingredients have gone into it .Now just wait for the finishing touch .

Finish it with some ginger powder , fennel powder , bit of saffron and chopped coriander it’s done

. serve hot .enjoy this authentic dish and get to experience its divine flavour