Rogan Josh is a universally loved and recognised Indian dish. This iconic dish made of tender goat meat has a Persian origin. It is a signature dish of the Kashmiri cuisine and derives its name from the Persian words: Rogan, which means “oil” and Josh means “intense heat”.
- Deep Pot
- 1 kg Goat or Lamb curry pieces
- 1/2 cup Mustard Oil
- 1 tbs Ghee
- 1/2 cup Yogurt
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin
- 6-8 pieces Cloves
- 2 nos Bay leaves
- 2 tbs Kashmiri red chilli powder
- 2 tbs Fennel powder
- 1 tsp Dried ginger powder
- Salt to taste
- 1 tsp Garam masala
- 4 nos Green cardamom
- 2 inch Cinnamon stick
- 3 nos Black cardamom
- 1 tbs Ghee
- Wash the meat well, and keep it aside till extra water drains off.
- Put the mustard oil in a big, deep pot and heat it on full flame till the oil reaches smoking point. Remove it from the flame for 2-3 minutes.
- Mix the meat with yogurt, and put it in the pan on a full flame for frying.
- Stir it time to time so that it does not stick to the pot, till the moisture from the yogurt evaporates.
- Now add asafoetida, salt, cumin, cloves and continue frying on low flame till it turns brown.
- Add Kashmiri red chilli powder and stir till deep red colour along with oil appears. Care should be taken so that the chilli powder does not burn. ( you can avoid this by adding little quantity of water from time to time as necessary.)
- Add two glasses of water and add bay leaves, fennel powder, dry ginger powder, cinnamon pieces, crushed black cardamom and stir it again so as to mix the ingredients properly.
- Cover it with a lid and allow it to cook till tender, on low flame.
- Put garam masala, crushed green cardamom, and ghee and let it boil for two minutes.
- Garnish it with coriander leaves and serve with steamed rice.