We all love curry recipes when it comes to taste an Indian dish but have you ever heard of lamb Rogan josh recipe that comes from Kashmiri cuisine?
I guess your answer shall be “NO” for many reasons because there are the chances either you just heard of its name and you don’t actually know how it prepares or someone has told it about you
It doesn’t matter because you are all in luck today because I am going to show you how to make authentic Kashmir lamb Rogan josh recipe.
Most of the people who only speak English find it little clumsy to speak or even hard to pronunciation the name, Rogan josh but I tell you what, there are two words in this dish name.
First is Rogan that comes from the Persian and Urdu dictionary that means Clarified butter or ghee and the second word is Josh that means stew or braise. So, in English, you can name this dish as a stew in clarified butter.
So, like its name you have almost perceived how a mutton Rogan josh recipe is cooked, yes it is prepared in clarified butter with lots of Kashmiri spices and chili powder that also helps this dish to attend a fabulous texture.
The Kashmiri Rogan josh is always only cooked with the red meat with an excellent red texture. The folks used to eat this dish especially in winter times when there is huge snow falling in Kashmir.
If I have to pick the best lamb dish I have tasted then without any second thought, I would say this lamb Rogan josh as my all time favorite.
Lamb Rogan josh recipe
- Course Main Course
- Cuisine Indian, Kashmiri
- Keyword Lamb Rogan josh recipe
Think of an Indian dish you have liked and it's not a "Curry delight"? Um, have you ever heard of lamb Rogan josh recipe that has been cooked from centuries in the same fashion?
I am speechless and fall behind with all the recipes in the world when I hear this word because it reminds of the greatest taste of this finger-licking Kashmiri delight that not only gives a blended taste but you would love to cook this dish as well.
- 2 lbs or 900 gram of fresh mutton/lamb
- 1 cup of yogurt
- A pinch of asafoetida
- 2 pieces of 1 inch-cinnamon
- 7 pieces of green cardamom
- 8 cloves
- 4 pieces of black cardamom
- 4 bay leaves
- 1 piece of mace
- 4 cloves of black pepper
- 2 tablespoons of fennel powder
- 1 tablespoon of red chilli powder
- 3 tablespoons of Kashmiri red chilli powder/paprika powder
- 4 medium-sized onions chopped
- 4 medium-sized tomatoes chopped
- 3 tablespoons of ginger garlic paste
- 100 gram or 3 oz of cashew paste
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of garam masala or allspice powder
- 1/2 tablespoon of turmeric powder
- 1 1/2 cup of clarified butter
- Salt to taste
Rinse and wash the mutton/lamb pieces in running water and discard any unnecessary particles from them. Wash them using a kitchen towel so no moisture remains on the mutton/lamb pieces.
Take a deep pan on high flame and add the mutton/lamb pieces and a pinch of salt. Boil it for next 8-10 minutes on high flame then take it off the flame from the pan and shift the mutton/lamb pieces to a large bowl full of cold water. Set it aside.
Use a large saucepan and heat clarified butter on high flame. When the smoke starts coming out from the clarified butter it means we can cook now. Add black pepper, green cardamom, black cardamom, cinnamon, mace and bay leaves. Fry it for 1-2 minutes until you cannot smell a great fragrance from the saucepan.
Add the chopped onions and stir fry on medium flame for next 6 to 8 minutes or until the onions turn golden brown in color or get translucent.
Add the mutton/lamb pieces and ginger garlic paste and fry it for next 2 minutes. Stir continuously.
Now add the coriander powder, fennel powder, cumin powder, Kashmiri red chili powder/paprika powder, red chili powder, and allspice or garam masala powder. First gently mix all the spices so it coats the mutton/lamb pieces nicely and fry it for next 2 to 3 minutes.
Add the cashew paste and chopped tomatoes and cook on low flame until the tomatoes become mash and mix with other ingredients in saucepan. It will take approximately 7 to 8 minutes.
Keep the flame low and add the yogurt. Mix it well for next 2 to 3 minutes then cover and simmer it for 8 to 10 minutes until yogurt completely mixes up nicely.
Now, open the lid and add 2 to 3 cup of water or depending on your desired thickness of gravy. Cover the saucepan and simmer it for next 25 to 30 minutes or until mutton/lamb pieces cooked completely.
(To check the doneness, you can see the meat will leave the bones that are easy sign to understand it starts now.)
Turn off the flame. Garnish it using coriander leaves and mint leaves. Serve it hot with your desired bread or rice dish.
If you are going to cook this lamb Rogan josh dish on a cozy winter night then you have to make sure you have the 3 secret ingredients this recipe must need. You need to have red meat, Kashmiri red chili powder for a red texture that you can replace it with paprika powder and loads of clarified butter.
These are not the least because you must visit a super market or an Indian outdoor shop to buy the real good Indian spices that you can note down from the recipe above.
If your question is why this recipe has been hidden from the world and only serves in Kashmir only? So it is easy to understand that even though Kashmir has been an integral part of India but it still has its own rules and regulations because it has issues with Pakistan.
The region has been in tragedy for many decades and that is why loads of the delicious dish from this land has not been gone outside.
But nothing to worry about because I am going to tell you how you can make this family delight a tasty yet mouth-watering dish from the land of heaven itself.