Kashmir is known for its unique style of cooking and the perfect blend of spices in the Kashmiri cuisine. Unlike rest of the India Kashmir cuisines are more or less based on meat and Shab Deg Kashmiri Roghan Josh is one of the gourmet's delight from Kashmir. The famous Red Kashmiri dish is one the most celebrated dish of Kashmir. Try this lazzez dish and rule everyone's heart today.
Ingredients
1 kg: Mutton
500 gm: Mince meat
250 gm: Turnips
500 gm: Curd
250 gm: Balai
5 gm: Turmeric
600 gm: Onions
50 gm: Garlic
50 gm: Ginger
3 gm: Green cardamom
5 gm: Cumin powder
3 gm: Shahi jeera powder
15 gm: Red chilli powder
1 pc : Kashmiri ver
20 gm: Raw papaya
1 tsp: Garam masala
50 gm: Almond paste
2 tbsp Lime juice
5 gm: Saffron
5 gm: Cloves
5 gm: Cinnamon
5 gm: Pepper
30 ml: Kewra jal
500 gm: Ghee
Salt to taste
How to cook Kashmiri Rogan Josh
Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork.
Grind the garlic to a paste.
Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes.
Then in the ghee fry the turnips to a golden brown colour. Remove and keep.
In the same fat fry finely sliced onions till golden brown and crisp. Keep aside.
Grind the ginger to a paste and divide in three parts.
Grind clove, cinnamon to a paste.
To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meatto a very soft texture so that it can be strained to obtain the yakhni.
When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.
Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.
Shape into balls or koftas approximately the size of the turnips.
Deep fry in the ghee and keep aside.
Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.
Add sufficient water for a thick gravy and to cook the meat.
Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night.
In the morning, when you open the deg the ghee would be floating on the top.
Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.
Ingredients
1 kg: Mutton
500 gm: Mince meat
250 gm: Turnips
500 gm: Curd
250 gm: Balai
5 gm: Turmeric
600 gm: Onions
50 gm: Garlic
50 gm: Ginger
3 gm: Green cardamom
5 gm: Cumin powder
3 gm: Shahi jeera powder
15 gm: Red chilli powder
1 pc : Kashmiri ver
20 gm: Raw papaya
1 tsp: Garam masala
50 gm: Almond paste
2 tbsp Lime juice
5 gm: Saffron
5 gm: Cloves
5 gm: Cinnamon
5 gm: Pepper
30 ml: Kewra jal
500 gm: Ghee
Salt to taste
How to cook Kashmiri Rogan Josh
Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork.
Grind the garlic to a paste.
Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes.
Then in the ghee fry the turnips to a golden brown colour. Remove and keep.
In the same fat fry finely sliced onions till golden brown and crisp. Keep aside.
Grind the ginger to a paste and divide in three parts.
Grind clove, cinnamon to a paste.
To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meatto a very soft texture so that it can be strained to obtain the yakhni.
When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.
Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.
Shape into balls or koftas approximately the size of the turnips.
Deep fry in the ghee and keep aside.
Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.
Add sufficient water for a thick gravy and to cook the meat.
Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night.
In the morning, when you open the deg the ghee would be floating on the top.
Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.
Posts
No comments:
Post a Comment