Rogan Josh

Rogan Josh (Mughlai Lamb Curry)

 Rogan Josh, this dish is as close to heaven as food can get, just like the place where it belongs, Kashmir.

Originally prepared by the Mughals , this delicacy tops the list of the best of Kashmiri menus around the globe.
The word Rogan means Oil, which is infused with a world of flavors, and Josh , is the Passionate Crimson Depth,of the (not so hot), Kashmiri Lal Mirch.
Unlike other rich Mughlai dishes ,which are extremely greasy on the palette and heavy on the tummy, Rogan Josh is a delicacy that can be enjoyed by foodies wanting to treat themselves with the authentic taste of Kashmir, without feeling much guilt.
The ghee (clarified butter), is replaced with a healthy and light, vegetable oil and the heavy heavy heavy double cream is replaced with the good old, home made yoghurt (hung curd), which further tenderizes the meat to melt in mouth stages.
Little pieces of tender lamb are cooked, in crimson gravy, till they declare their submission to the heavenly flavors of aromatic spices.
Add some ground almonds to prepare a richer gravy to serve special guests.

 

Serve this unforgettable taste of Jannat, with a “shahi parantha”, “pilau rice”, “roomali roti”.
Visit, restaurants like SAFFRON, CHOR BIZARRE, to enjoy authentic Kashmiri Cuisine.

Method of preparation

1. Heat the oil in a heavy bottomed pan, fry the sliced onions, till they turn golden brown in color
2. Remove the cooked onions from the oil, and cool
3. Grind the onions with 1/4 cup yoghurt to a smooth paste.
4. Reheat the oil left in the pan, cook whole red chilies on slow fire, till the oil turns red, and remove the chilies from the oil.
5. Add the whole spices (cardamom ,cloves) to the crimson oil, cook for a few seconds,
6. Add the ground ginger and garlic to the oil, cook till they turn golden brown.
7. Add the Kashmiri Lal Mirch (Red Chili Powder) to add the josh to the gravy
8. Add the lamb pieces (prewashed, cleaned & drained),to the gravy.
9. Cook the lamb, with coriander powder and salt for 10-12 min  , stir continuously, till the meat starts to release its juices.
10. Place a lid on the pot, and cook the meat on low flame for 35-40 min  , or until done.
11. Add the ground onion and yoghurt, cook for 8-10 min, stirring continuously, cook till the oil separates.
12. Add the Garam Masala, Kewra water, and fresh coriander leaves (chopped).Give a quick stir.

 Garnish with coarsely ground cashews and fried whole red chilies