Kashmiri Rogan Josh

A traditional recipe from a Kashmiri kitchen. A warm lamb curry cooked with common and local ingredients.

Rogan Josh

Ingredient

• Meat - 1 kg (boneless and ribs)
• turmeric – 1 tea spoon
• Whole gram Masala – 2 tea spoon
• ay leaf – 4 nos
• ginger garlic paste – 3 tea spoon
• kashmiri red chilli paste -2 tea spoon
• praan/onion (it is a local onion, we can use onion) – 4 nos
• fennel seeds (saunf) – 2 tea spoon
• Gram Masala – 2 tea spoon
• curd - 100 gm
• ghee - 100 gm
• color/ Saffron (optional) – 1/2 tea spoon
• salt to taste

Method

Slice the onion and fry them. Make a smooth paste of the onion. Boil the meat with turmeric, whole gram masala, bay leaf and salt to taste till it is fully cooked, separate the meat from the stock. Heat the ghee in a vessel, give fennel seeds, ginger garlic paste, red chilli paste and onion paste and sauté for 5 minutes. Now add meat, curd, gram masala powder and cook for 10 minutes. Now add stock and boil for 15 minutes to get a creamy gravy. Now you can add color or saffron. Serve hot with rice or roti.