Jammu and Kashmir : Rogan Josh


Rogan Josh seems to be a food synonym for Jammu and Kashmir .  After doing research on this dish,  I understood that what we have been eating in various restaurants  was no where near the original taste .  It is beyond imagination that how only and only spices can make a mutton dish so delicate and delicious



Ingredients 

  • Goat Meat - 1 KG  on the bone cut into medium size pieces
  • Curd ( preferably home made ) - 2 cup 
  • Oil - 1 cup 


Spices for rub 

It is preferred if they are freshly ground and do not grind them together .  Grind them sepaartely . 
  • Green Cardamom powder -  1 tsp
  • Black Cardamom Powder - 1 tsp 
  • Clove powder - 1 tsp
  • Cinnamon powder - 1 tsp 
  • Fennel powder - 2 tsp
  • Black pepper powder -  1 tsp 
  • Kashmiri  red chili powder -  2 tsp  

Spices for Curry 

  • Bay leaf - 1 
  • whole green cardamom - 3-4 
  • Clove -  3 -4 
  • Cinnamon - 1 inch 
  • Whole fennel seeds -  2 tsp
  • Asafoetida -  1 tsp 
  • dry ginger powder - 2 tsp 
  • Kashmiri Red chili powder - 1 tablespoon 
  • Ratan Jot  -  1 inch 
  • Salt to taste

Method


  • Heat 1 tablespoon oil .  Pour in a small bowling and put Ratan Jot into it . Let it infuse for one hour.  Ratan Jot is mainly added for colour .  In case you are not able to get this do not bother and you can omit this .  Kashmiri chili should be sufficient 

  • Wash meat  and pat dry
  • Now take all grind spices and rub them to meat one by one .  This will increase the intensity of each spice and help to marinate the meat well infused in spices 


  • Keep it for 1 hour . Remember no salt to be added during marination as we do not want meat to release water now 

  • Heat oil in a heavy bottomed pan .  Add bay leaf , cardamom , clove , cinnamon and fennel seeds and let them release aroma for 30 seconds 
  • Add meat and mix well . Cook for 5-6 minutes till meat is caramelized
  • Now add salt , asafoetida , dry ginger powder and Kashmiri chili powder , mix well 
  • Stain ratan jot and add beautiful red coloured  oil  in meat .  

  • Take curd and pass it through a strainer . This gives curd a smooth and even consistency and it does not split
  • Add curd gradually in meat and keep mixing it 

  • Now cover it and let it cook in slow or medium heat for 90 minutes .  You do not have to stir it very frequently . Let it remain covered as much as possible 
  • Oil will separate out and meat is well cooked 

  • Serve with plain rice or roti 



 


Comments

Post a Comment

Popular posts from this blog

Himachal Pradesh - Anardana Murg

Image
A chicken dish packed with beautifully flavored spices and a tang of pomegranate  Ingredients Chicken boneless 750 gms  Anardana ( dried pomegranate seeds ) 2 tsp  Curd - 1 cup Coriander powder - 1 tbsp  Cumin powder - 1 tbsp Red chili powder - 1 tbsp  Salt to taste Onion finely chopped -  2 cup  Garlic paste - 1 tbsp  Ginger paste - 1 tbsp  Cinnamon - 2 inch stick Cloves - 6 Green cardamom - 4 Black cardamom - 2 Bay leaf - 1 Shah Jeera - 1/2 tea spoon Oil - 3 tbsp Method Soak dried pomegranate seeds in 1/4 cup water for one hour . Make a smooth paste . ( You can also mix powdered anardana with 2 tbsp water  ) I have taken boneless chicken but you can take jointed chicken as well or may opt as per your choice .   Cut chicken into 2 inch sized pieces  Rub anardana paste and salt in chicken and leave aside for 30 minutes  Add curd , red chili powder , coriander powder and cumin powder  in chicken , mix well and leave to 2 hours ( if y
Read more

Weekend Special home cooking

Image
Cooking has always been a passion for me.  As a working women ,  devoting much time in kitchen after a long days work is difficult.  It became even more difficult when I became a mother . I wanted to spend maximum time with my children.  But at the same time , as any other mother,  I wanted to cook for my children and my family.  Gradually weekends became  those special days when I could spend some quality time in kitchen and bring some cheerful and lovable moments on the dining table. Cooking over weekends is moment of relaxation and sense of creativity for me. My family look forward to weekend menu and now  my children also spend some quality time with me in kitchen. Be it making pizza or baking a cake,  they love to participate. Instead of going out for dinner we love to make something special over the weekend. So I thought why not share my weekend cooking experience with all those mothers out there who want to bring something special in the form of food . I will try to post som
Read more

Haryana : Bajra Aloo Paratha

Image
A lip smacking dish from Haryana .  A state with ground to earth simple food .  An easy to make , filling and tasty dish . Can be served in breakfast or main meal . Ingredient  Millet flour ( bajra ) - 2 cup  Wheat flour - 1 cup  Boiled Potato - 3 ( Grated and mashed) Curd - 3/4 cup  Oil - 1 cup  Spices  Salt to taste  Onion finely chopped 1/2 cup Green Chili  finely chopped -  1 table spoon  Coriander leaves finely chopped - 2 tbsp Carom seeds ( ajwain) -1 tsp Ginger powder ( sonth) - 1 tbsp Ginger finely chopped - 1 tbsp Turmeric - 1 tsp Method  Mix all spices and flour , mashed boiled potato and curd . Add 1 tbsp oil and kneed the dough .  Ideally it should not require any water .  If too dry then add little more curd or few spoons of water . If too wet then add few spoons of millet flour .  Make a soft dough Please do not let this dough stand for long otherwise it will be soggy .  Prepare it just before you  are ready t
Read more