Rogan Josh is more than just a dish - it is a heart trip to Kashmiri cuisine. This aromatic, bold flavors and vibrant spices have won the heart worldwide with its rich heritage and mouthwatering taste. Traditionally made of tender pieces of lamb, the dish is cooked slowly for vigor perfection, which can harmonize the spices and make a symphony of flavors. Its signature red, taken from Kashmiri red chili, makes it visually spectacular, but also adds light, joyful heat.
Ingredients
- Meat: 500g sheep or goat
- Yogurt: 1 cup (whisked)
- Onion: 2 (finely sliced)
- Garlic paste: 1 tablespoon
- Ginger paste: 1 tablespoon
- Tomatoes: 2 medium
- Kashmiri red chilly powder: 2 tsp (for color and medium warmth)
- Turmeric powder: TSP
- Coriander Powder: 1 TSP
- Fennel Powder: 1 TSP
- Garam Masala: 1 tsp
- Cinnamon Stick: 1 small portion
- Cardamom pods: 4
- Clove: 3
- Bay leaf: 1
- Ghee or oil: 3 tablespoons
- Salt: to taste
- Water: 2 cups
- Fresh coriander leaves: for decoration
Instructions
- Marinate the meat: Mix the lamb with yogurt, garlic paste, ginger paste and a pinch of salt. Let it marinate for 30 minutes.
- Preparing the base: Heat ghee or oil in a heavy bottom pan. Add all whole spices like cinnamon, cardamom, cloves and bay leaf. Stirs until aromatic.
- Cook onion: Add the sliced onion and stir until golden brown.
- Add spices: Turmeric, coriander powder, aromatic powder and cashmere crimson stir in chili powder. Cook for a minute.
- Include tomatoes: Add tomato puree and prepare dinner until the oil is separated.
- Combine the meat: Add marinated meat and cook on medium heat until it comes well with spices.
- Finish with garam masala: Sprinkle garam masala and mix nicely. Arrange salt as desired.
- Garnishing: Garnish with fresh coriander. Rogan Josh is ready to serve with basmati rice or naan.
