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| Roghan Josh |
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| Written by Sharmini | |
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Rogan Josh Rogan Josh was brought to India by the Persians during the Mogul rule. The Moguls modified the dish by adding a rich red colour to it, i.e. by adding paprika and red chilli powder and also adding a mixture of Kashmiri spices. Thus now it is known as a Kashmiri dish Ingredients 1. 450 gm steak / lamb cut into 1-inch cubes 2. 2 tbsp vegetable oil 3. A pinch asafoetida 4. 3 cloves 5. 3 green cardamom 6. 1 black cardamom 7. 1 inch cassia bark 8. 1 bay leaf 9. 2tsp paprika 10. ½ tsp chilli powder 11. 1/8 tsp shah jeera (Black cumin seed) powdered 12. 1tsp ginger powder 13. 1tsp fennel powdered 14. 1 cup yoghurt (Natural) 15. 2/3rd cup hot water 16. A few threads saffron 17. 1 tbsp water/milk 18. Salt to taste 19. Mint for garnishing Method Saffron: Crush the threads with the back of a spoon and then soak in lukewarm milk/water. • Heat oil in a saucepan and when hot, add cloves, whole green and black) cardamom, cassia bark and bay leaf, stir over medium heat until green cardamom changes colour. • Add meat cubes and stir-fry for 5 minutes. • Add paprika and red chilli powder and give the meat a good stir. • Slowly add the yoghurt (1/3rd cup at a time) stirring vigorously as you do so. Keep cooking over high heat until the liquid has evaporated and the meat pieces have browned slightly. • Add fennel, ginger and black cumin powder and salt. Next, add water. Cover and cook over a medium heat for 30-45 minutes (till meat is tender). • Remove and add saffron and give a good stir. • Garnish with mint to compliment the curry Tip Yoghurt adds creamy texture but curdles when heated. Always add a little at a time, stir fry until the sauce absorbs it, and then add the next portion of yoghurt until all is used up. |
