Friday, 14 October 2016

Roghan Josh #sikandalouscuisine

This fabulous recipe is from  Cooking Delights of The Maharajas , by Digvijaya Singh . The beauty of the recipe is how delicately spiced it is once cooked . This is the best Rogan Josh I have eaten .

500 Grams Mutton.
175 Grams Ghee.
Hing in a bit of water.
3/4th Tablespoon Ginger Paste.
115 Grams Curd.
Red Chili Powder
1 Tablespoon Coriander Seeds Powdered.
A Pinch of Saffron in Warm Water.
10 Green Cardamon Powdered.
4 Black Ilaichi Powdered - I used 1.
20 Laung Powdered - I used 10.
1" Cinnamon  
20 Pepper corn Powdered.

Heat ghee , add,  hing and meat , cook covered till meat juices dry.
Add curd and ginger - bhuno - the recipe said bhuno thrice , I don't know what that means !
Add salt and chilli powder and coriander seeds.- bhuno well.
Add just enough water to cook till tender , then add all remaining listed ingredients and cook under dum till ghee separates - At this step I put the pot to bake covered in the oven at 170C for 25 minutes .

Mutton just fell off the bone , and for a change there were no strong flavors , just a lot of delicious delicate aromas and subtle flavors !

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine

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