Showing posts with label Bibi's Easy Rogan Josh. Show all posts
Showing posts with label Bibi's Easy Rogan Josh. Show all posts

Dec 10, 2015

Bibi's Easy Rogan Josh

Kashmiri Rogan Josh recipe indian curry lamb easy beef venison Bibi's Easy Rogan Josh, easy, rogan, josh, rogan josh, authentic, beef, curry josh, kashmir, Kashmiri, lamb, meat, Mutton, Non veg, recipe, rogan, venison, goat, mutton,

The famous fiery red Kashmiri mutton dish made easy! Rogan Josh is a dish of Persian origin and roughly translates as "cooked in hot fat or ghee." This classic favorite is commonly served in the Kashmiri feast called "Wazwan" (36 courses minimum) where every part of the goat is used. This recipe also works well with lamb, beef, venison, or water buffalo.

Traditionally the sauce is given a deep, brilliant red by the addition of ratan jot, a powder made from the roots of the alkanet plant (Alkanna tinctoria) as well as the Kashmiri mirch. I've used a tablespoon of canned tomato paste in this recipe to give the sauce the same deep red you'd get using ratan jot. This is a very hearty, rich dish perfect for a fall or winter meal served with rice or a crusty loaf of French bread to soak up that delicious gravy.

1 kg mutton (goat) or lamb, cut into 2-3 inch pieces
3 onions, sliced finely
2 cassia leaves/tej patta
2 TBS ghee
1 TBS cooking oil (mustard oil if you wish to be authentic)
1 cup water or stock /shorba
Blend until smooth for marinade-
1 cup full fat yogurt/dahi
1/2 tsp flour/maida (this will keep your yogurt from splitting)
1 TBS garlic paste
1 TBS ginger paste
1 TBS Kashmiri mirch (or 1&1/2 tsp cayenne pepper + 1&1/2 tsp sweet paprika)
1 TBS ground fennel/saunf 
2 tsp ground dry ginger/soonth
1/2 tsp turmeric/haldi
1/4 tsp hing/asafoetida (optional)
1 tsp ground cassia or cinnamon/dalchini
2 tsp ground cumin/jeera
7 green cardamoms/eleaichi
7 cloves/laung
4 brown cardamoms/kali elaichi
15 black peppercorns/kali mirch
2 tsp salt
1 TBS canned tomato paste (optional)

Here's what to do-
1) Blend all spices, salt, tomato paste, ginger, garlic, and yogurt as listed under marinade until smooth in mixie, blender, or food processor. 
The marinade is mixed.
2) Pour mixture over mutton pieces & allow to marinate for at least 2 hours or up to overnight in the refrigerator in an airtight container.

Make sure each piece of mutton is coated in the marinade.
All sealed up airtight & ready to go into the refrigerator to marinate.
3) When ready to cook, heat mustard oil and/or ghee in pressure cooker, kadhai, or deep heavy bottomed skillet for about 5 to 7 minutes until fragrant. Fry onions for around 8-10 minutes until medium brown. (I'm cooking a tough Nepali goat so I'm using a pressure cooker to save time. If you are cooking lamb or tender beef a deep heavy bottomed skillet would be adequate.)
This is the brown we're looking for.
4) Add cassia leaves, mutton, & marinade to fried onions in pressure cooker. Stir well. Allow to simmer over medium heat for 10 minutes.
Don't forget those tej patta/cassia leaves, supposedly they help tenderize the meat!
5) Add 1 cup water or stock/shorba and stir. Secure lid on pressure cooker & cook for 5-6 steams or until mutton is to desired tenderness & oil separates from sauce. Salt to taste and serve.

Helpful hints:

Don't have a pressure cooker? Then follow the above steps using a deep, heavy bottomed skillet or kadhai & simply simmer at the end until mutton is to desired tenderness & oil separates from sauce. Is mixture dries out or begins to scorch before meat is to desired tenderness just keep adding 1/2 cup water or stock as needed to prevent burning.

In Kashmir mustard oil and/or ghee are typically used in Rogan Josh along with the fatty cuts of mutton/goat, if you don't like the pungent flavor of mustard oil or don't wish to use ghee just use sunflower or canola oil.

This recipe works well using lamb, venison, water buffalo, or beef stew meat also. Simply adjust cooking times accordingly. 

If you live in western countries I would choose the full fat 'Greek style' yogurt to cook this with as it is the most like the yogurt/curd that is used in Kashmir. 
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