Rogan josh , is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri Cuisine. Roughan means “clarified butter” or “fat” in Persian, while juš (alternatively romanised josh), gives the figurative meaning of “intensity” or “passion” and ultimately derives from the verb jušidan meaning “to heat”. Rogan josh thus means cooked in oil at intense heat.
Rogan josh was brought to Kashmir by the Mughal, whose cuisine was in turn influenced by Persian Cuisine . This dish is perfect example of slow cooking … More the slow the more meat is subtle and more succulent …
Brimming with flavors of fennel, ginger and marked by the sriking red hue, it is indeed a celebration of all senses. Popular it might be in Kashmir, but this had never been an everyday dish in our home. In fact, in my life the delights of Rogan Josh were observed only occasionally in restaurants
- 3/4 lb meat (mutton/goat meat/lamb), preferably meat with lot of fat – cut in 2 inch pieces
- 250 gm of Hung Curd
- 1 tablespoon lemon juice
- 4 Green Cardamom – powdered (peel the cardamom and grind the seeds to a fine powder)
- 2 Black Cardamom – powdered (peel the cardamom and grind the seeds to a fine powder )
- 1 inch stick of cinnamon
- 2 bay leaf
- 6 cloves, powdered
- 3/4 tablespoon Saunf, powdered – divided
- 1/2 tablespoon sooth/dried ginger powder
- a few grinds of fresh black peppercorn
- 1/2 teaspoon Hing .
- 3 tablespoon Kashmiri Chili powder or 10 whole red Kashmiri Chilis ground to a paste
- 1 teaspoon Garam Masala
- fresh cilantro/coriander
Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.
If you are not using Greek yogurt, drain the rest of the yogurt until thick and creamy. Whisk yogurt with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.
Heat the Ghee, or any other oil you are using.
Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.
Now add the powdered clove, rest of the cardamom, and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.
Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.
Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan and seal it with atta dough
Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.
Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.
Add the fresh cilantro or fresh mint if you want just before serving. It is best served over hot steamed white rice.
Serve over hot steamed rice or with flat breads. Enjoy!