• A2f5489e2e42ec82d4750b3063ca10c5

Rogan Josh.

Rogan josh pronounced /rou?ænd?u??/ in Persian, is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.

Prep
Cook
Serves 8people
Ingredients
1
tbsp - coriander seeds
2
tsp - cumin seeds
1
tbsp - poppy seeds
16
- almonds shelled
2
- brown cardamoms peeled
1/4
tsp - peppercorns
4
- cloves
1
large pinch - mace
2
tbsp - coconut grated
5
- whole dry red kashmiri chillies soaked in 1/2 cup hot water for 15 minutes, water drained and reserved
20
gr - ginger
8
flakes - garlic
1
large pinch - nutmeg grated
1/2
cup - vegetable oil
2
- bay leaves
2 1/2
cm stick - cinnamon
5
- green cardamoms crushed
2
medium (1/4 kg) - onions grated
2
medium (200 g) - tomatoes chopped
1
tsp - turmeric powder
1
tbsp - red chilli powder
3/4
cup - yogurt beaten
1 1/4
kg - mutton shoulder cut into 4 cm pieces , can be replaced with lamb
Directions
1.
In a pan, roast together coriander, cumin and poppy seeds, almonds, brown cardamoms, peppercorns, cloves, mace, coconut and grind to a paste with whole chillies, ginger, garlic and nutmeg, adding from time to time a little water (½ cup) in which chillies were soaked.
2.
Heat oil in cooker for about 2 minutes. Add bay leaves, cinnamon and green cardamoms. Stir for a few seconds. Add onions and fry till golden brown. Add ground paste, tomatoes, turmeric and chilli powders. Stir.
3.
Add 1 tbsp curd. Stir fry till curd is well blended (approximately ½ minute). Add remaining curd in the same way, 1 tbsp at a time, till all curd is used. Stir fry till oil shows separately (approximately 3 minutes). Add meat and salt. Boil 10 minutes, stirring constantly. Add water. Stir.
4.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 10 minutes.
5.
Remove cooker from heat. Allow to cool naturally.
6.
Open cooker. Serve hot.

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