Kashmiri Rogan Josh Recipe

By | Published | Mutton and Lamb | No Comment

Lamb meat – 1 kg, cut into large chunks
Ginger powder – 1 tsp
Fennel seeds – 1 tbsp
Shahjeera – 1 tsp
Garlic – 6 cloves, minced
Cayenne pepper powder – 1 tbsp
Cinnamon – 2 sticks
Cardamoms – 6
Cloves – 6
Bayleaf – 1
Saffron – 1 tsp
Curd – 1 cup
Ghee – 200 gms
Asafoetida – 1/2 tsp
Salt – as required

1. Grind all the spices to a fine paste.
2. Soak saffron in the curd.
3. Heat ghee and add the asafoetida and fry till well browned on all sides.
4. Pour in the curd and fry until dry.
5. Add a glassful of water and the spices.
6. Bring to a boil, reduce heat and simmer, covered, until tender.
7. Remove cover and cook until the liquid is totally evaporated.
8. Serve with kulcha or kashmiri pulao.

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