KASHMIRI ROGAN JOSH
INGREDIENTS
1 kg mutton lamb
1 tsp dry ginger,
1 tsp saunf (Aniseeds)
1 tsp sahi jeera,
6-8 garlic flakes
1 tsp black pepper,
1”x2 cinnamon stick
4-6 green cloves, 4-6 cloves
1 -2 bay leaves, 1 tsp saffron
1 cup yoghurt
¾ cup desi ghee or mustard oil
A pinch of hing (Asafetida)
PREPARATION
Whisk the yoghurt and add saffron, keep aside, Grind all the ingredients and make smooth paste of it, keep aside.
METHOD
1 Heat desi ghee or oil, sauté the hing, add mutton and the paste of the masala, cook on slow flame till the mutton is tender.
2 Add the saffron yoghurt, cook for a while till the yoghurt is dissolved and the gravy is of desired consistency.
3 Serve hot with Roti, Rice.
Note: This recipe originally belongs to kasmiri cook book, it has been tried and with little modification it has been presented.
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Lalit Niranjan
04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
