Rogan Josh

Spicy Lamb / रोगन जोश

This classic favorite is considered the king of meat dishes in Kashmir. The centerpiece of any saal!

Ingredients

½ kg or 1lb leg or shoulder portion of lamb or goat meat
1 ½ tsp. red chili powder/mertschwangan
1 tsp. shonth/ginger powder
½ tsp. badiyan/fennel powder
3 crushed cloves/roung/loung
1 tsp. zeera/ white cumin powder
1 stick crushed dalchini/ cinnamon
Pinch of yeng/heeng/ asafetida
2 tbsp. yogurt/zamutdud
2 big crushed elaichi/cardamom
3 small elaichi/ cardamom
½ tsp. black zeera
3 tbsp. of vegetable cooking oil
Salt to taste

Instructions

Wash meat and drain water in colander..
Heat oil in pressure cooker or cooking pan.
Add heeng, dalchin, little white zeera, 2-crushed small elaichi, 2-crushed big elaichi, crushed clove, to oil and sauté at medium heat.
Add meat and shallow-fry.
Fry until liquid released from meat is absorbed and meat is brown.
Add red chili powder and yogurt.
Fry again till no white color of yogurt is visible.
Add shonth, badiyan, and salt.
Add ½ cup of water.
Pressure cook for 5 minutes or cook in a pan at medium flame till meat is tender.
Turn off stove and open pressure when pressure has dropped.
If excess liquid is visible, boil till desired consistency is reached.
Grind white zeera and green small elaichi.
Sprinkle on meat with black zeera and cover. This will give exotic aroma to meat.

Cultural and Religious Importance

Roganjosh is a main dish on any occasion from informal invitation to formal occasions like the weddings etc. It is the main dish in non-vegetarian feast. Roganjosh and paratha is served to important guests like son in laws or daughter –in-law when they are seen first.