Rogan Josh is a Kashmiri curry that is a signature part of a Kashmiri Wazwaan which means a platter of Kashmiri cuisine

Rogan Josh is a Kashmiri curry that is a signature part of a Kashmiri Wazwaan which means a platter of Kashmiri cuisine

It is a rich thick and creamy mutton curry prepared by slow cooking it for around one hour

It is a rich thick and creamy mutton curry prepared by slow cooking it for around one hour

This lamb curry is not only delicious but is a photographer’s delight due to its distinctive reddish hue

This lamb curry is not only delicious but is a photographer’s delight due to its distinctive reddish hue

The reddish hue is due to the presence of Kashmiri red chillies and Alkanna tinctoria (rattan jot)

The reddish hue is due to the presence of Kashmiri red chillies and Alkanna tinctoria (rattan jot)

The dish, cooked in generous amounts of oil or ghee, also makes use of maximum aromatic spices like cloves, bay leaves, cardamom, and cinnamon..

The dish, cooked in generous amounts of oil or ghee, also makes use of maximum aromatic spices like cloves, bay leaves, cardamom, and cinnamon..

Rogan means oil or ghee and josh means to braise or stew

Rogan means oil or ghee and josh means to braise or stew

To cook a simple yet flavourful Rogan Josh curry at home, you need 800 grams Mutton cut into one and half inch pieces, 4 tablespoons Oil, one-fourth teaspoon Asafoetida, 2 one-inch Cinnamon, 6-8 Cloves

To cook a simple yet flavourful Rogan Josh curry at home, you need 800 grams Mutton cut into one and half inch pieces, 4 tablespoons Oil, one-fourth teaspoon Asafoetida, 2 one-inch Cinnamon, 6-8 Cloves

Method : 1. Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Method : 1. Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.

2. Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes

2. Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes

3. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on Low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

3. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on Low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

4. Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

4. Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

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