ROGAN JOSH - Kashmiri style MEAT curry
My memories of Rogan Josh takes me back to my Dubai days with my boss and friend Sunanda Pushkar Menon. She was a proud Kashmiri and would present her Rogan Josh at every potluck gathering. We used to joke that she didnt know how to make anything else, but now I realize that it was with great pride as a Kashmiri that she wanted to share her precious culture with us. Sadly Sue passed away very tragically a few years ago. I didnt learn how to make this till many years later, but I still always associate Rogan Josh with the memory of Sue. RIP
Ingredients
| Food coloring | 4 Inch (ratanjot) | |
| Oil | 1/2 Cup (8 tbs) | |
| Bone in lamb | 500 Gram (cut into chunks) | |
| Dry red kashmiri chilies | 5 , deseeded (soaked overnight in hot water) | |
| Cumin seeds | 1 Teaspoon | |
| Cinnamon stick | 2 Inch | |
| Cardamoms | 5 | |
| Black cardamoms | 3 | |
| Fennel seeds | 2 Teaspoon | |
| Black peppercorns | 8 | |
| Saffron | 1 Pinch | |
| Turmeric powder | 1/2 Teaspoon | |
| Lime | 1 , juiced | |
| For cooking the rogan josh: | ||
| Bay leaf | 1 | |
| Cinnamon stick | 2 Inch | |
| Green cardamoms | 3 | |
| Black cardamom | 1 | |
| Fennel seeds | 1/2 Teaspoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Ground ginger powder | 1 Teaspoon | |
| Asafoetida | 1/2 Teaspoon (hing) | |
| Salt | To Taste |
Directions
GETTING READY:
1. Add the Ratan Jot to a bowl and pour ½ cup of hot oil on it and leave it to infuse.
2. Make a spice powder but processing the cumin, cinnamon, cardamons green & black, fennel seeds, cloves, black peppercorns, saffron & turmeric.
3. Add the soaked red chilies and the juice of a lime and a little of the water that the chilies were soaked in to make a nice paste.
4. Add half of that spice paste with some salt to marinate the meat.
MAKING:
5. Heat the mustard oil till it starts to smoke and add the meat, brown on one side and flip.
6. Reduce the heat and add the rest of the spice blend.
7. Add the yogurt.
8. Add 1 cup of water to the food processor and add that in as well.
9. Add the Ginger powder and Asafoetida.
10. Cook low and slow for about an hour stirring frequently.
11. Add the Ratan Jot infusion halfway through the cooking process.
SERVING:
12. Serve and enjoy!
Recipe Summary
