Tuesday, 25 December 2012

Rogan Josh Recipe

This is a well known Kashmiri dish and its something that everybody adores as the sheep ends up being so meltingly delicate and the flavors emanation so tempting as you’re cooking them. It's simple to make at home provided that you have the greater part of the elements equipped before you begin. I utilize the same weight as a part of onions as the meat – so 1kg meat to 1kg onions. The decision of skillet is moreover absolutely paramount – you require the parts to sit ¼ the stature of the dish, so its actually profound and it may as well have a considerable base to hold temperature. 


•Mutton,cut into                  1½ inch pieces            800 grams
 •Oil                                    4 tablespoons
•Asafoetida                         1 1/4 teaspoons
•Cinnamon                          2 one-inch sticks
•Cloves                               6-8
•Ratanjot                             4-6 inch piece
•Black peppercorns             5-6
•Black cardamoms               4
•Kashmiri red chilli powder   1 tablespoon
•Fennel seed (saunf) powder 2 teaspoons
•Dry ginger powder (soonth) 1 tablespoon
•Coriander powder               1 tablespoon
•Salt                                     to taste
•Yogurt,whisked                  1 cup


In a vessel, intermingle sheep with curd and a little salt and keep aside. Warm oil in a skillet and put entire garam masala. Whenever they begin to crackle, put hacked onions and rotisserie till they turn golden tan. Include ginger-garlic glue and brown again for around two minutes.

Include every last trace of the masala powder and brown till the oil comes up. Notwithstanding include lamb with the marinade glue and pan fry on an elevated blaze for 2 minutes. Include water and small salt and cook with the top shut till the meat comes to be delicate and the sauce is medium thick in consistency. Include cream and mix well and cook for around 5 more minutes. Decorate with cleaved coriander and serve with rice, pulao or roti.


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