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Saturday, 9 November 2013
Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in
turn influenced by Persian cuisine , and is one of the main dishes of
the ' wazwan ' . Rogan means clarified butter or fat in Persian while
Josh is heat or passion ! Another interpretation of the name rogan josh
is derived from the word rogan meaning "red color" (the same
Indo-European root that is the source of the French "rouge" and the
Spanish "rojo") and josh meaning passion or heat- net sources . Whatever
the origins of the name - this is one delicious and spicy dish .
I adapted the recipe from " Cooking Delights of The Maharajas." By Digvijaya Singh
500 Grams Mutton. 150 Grams Ghee. 2 Teaspoons Ginger - grated. 150 Grams Curd. Hing - The size of a pepper corn ,dissolved in a little water. Saffron - a pinch dissolved in a bit of water. 5-7 Dried Red Chilies ( Optional ) 1 Teaspoon Kashmiri Mirch Powder - For color Make Powder: 2 Large Black Cardamons. 10 Green Cardamons. 8" Cinnamon . 20 Black Pepper Corns 5 Dried Red Chilies - remove seeds if you wish to make it less spicy. 1 Tablespoon Whole Coriander Seeds.
Heat ghee add meat and hing water , stir on high heat to seal meat ,
cook covered on medium heat for 10 minutes till water dries out . Add dried red chilies if using , whipped curd along with ginger - bhuno well and cook covered.
When meat is 90% done add all other spice , mix well .. and on a low
heat cook covered for 30 minutes allowing the masalas and meat to cook
under dum till the meat almost falls off the bone and only the ghee
remains ! Here hing , ghee and lots of tender and slow cooking under
' dum ' play an important role - hope you enjoy this beauty of a dish
just as much as I did . http://sikandalous-cuisine.blogspot.in/