Rogan Josh

Rogan Josh 

Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.Rogan  means "oil" in Persian, while josh  means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude.

Ingredients:

1. 1kg lamb, cut form leg, washed
2. 1 cup/220 ml mustard/refined oil
3. salt to taste
4. 1/2 tsp asafoetida (hing)
5. 2 cinnamon sticks
6. 2 bayleaf
7. 2 cloves
8. 1 tsp cumin seeds
9. 3 tsp red chilly powder
10. 1/2 cup/ 110g yoghurt
11. 2 tsp ginger powder (sooth)
12. 3 tsp fennel (sauf) powder
13. 3 black cardamoms (badi elaichi), crushed
14. 3 green cardamoms (choti elaichi), crushed
15. 1 tsp cumin powder
16. 1/2 saffron, optional

Method:

1. Heat oil in a vessel; Add salt, asafoetida, cinnamon sticks, bayleaf, cloves, cumin seeds, and meat.Fry till the meat turns brown.
2. Add 1 cup of water and red chilly powder; keep stirring with a ladle till the colour turns red.
3. Whisk yoghurt and add to the meat. Add two cups of water, ginger powder and fennel powder; cook till the meat is tender.
4. Add the cardamom and cumin powder; mix well.
5. Finally, add saffron.Simmer for two minutes and and serve with steamed rice.

Note:

Cook in a pressure cooker, if in a hurry. Personally, I do not use a pressure cooker if the quality of meat is good, as it gets tender while frying.

Posted in: Kashmiri Cusine