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KASHMIRI ROGAN JOSH

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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Copy right reserved
Lalit Niranjan
04/10/2009

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