Kashmiri Rogan Josh Food

KASHMIRI ROGAN JOSH

Steps:

• Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
• Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
• Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
• Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
• Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
• Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
• Stir in the chopped fresh cilantro just before serving.

KASHMIRI ROGAN JOSH (INDIAN MUTTON/ LAMB CURRY)

Steps:

• Heat oil in a large saucepan.
• Add cinnamon stick and cloves.
• After a second, add asafoetida, meat and salt. Saute for 5 minutes.
• Add paprika and cayenne pepper. Stir.
• Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
• Add fennel and ginger powders. Stir.
• Add water or broth, cover partly and cook on medium heat for 30 minutes.
• Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
• Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
• Serve hot.

KASHMIRI ROGAN JOSH

Steps:

• Grind the fennel seeds until fine.
• Put the yoghurt in a bowl and beat it with a fork until smooth and creamy.
• Heat the oil in a large pot over a high flame.
• When hot, put in the cinnamon and cloves.
• A second later, put in the ground asafetida.
• A second after that, put in all the meat and the salt.
• Stir the meat an cook, still on a high flame for about 5 minutes.
• Now put in the paprika and cayenne and give the meat a good stir.
• Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so.
• Add all the yoghurt this way.
• Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
• Add the fennel and ginger.
• Give the meat some more good stirs.
• Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
• Cover completely and cook on low heat for another 45 minutes or until meat is tinder.
• Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
• Remove the lid and add the garam masala.
• You should have a thick, reddish brown sauce.
• If it is too thin, boil away some of the liquid.