ROGHAN JOSH

ROGHAN JOSH

              This kashmiri recipe is being made and served across the nation with its own twists.

The recipe that I am sharing with you all is the nearest to the authentic one that is made in kashmir. 

 

INGREDIENTS:

•  500gm mutton on bone

  1 heaped tbsp ginger garlic paste

  250gm tomatoes finely chopped

  4 tbsp curds whisked

  2 tsp chilly powder

  5-6 kashmiri whole chillies soaked in water for about 2 hours and ground to fine paste

  whole garam masala 1tbsp(cardamons,cloves,black pepper,daalchini)

  salt to taste

  2tbsp rasins soaked for 2-3 hours and then ground to fine paste

  2-3 tbsp ghee(do not substitute oil)

  1tsp garam masala.

   

   METHOD:

                 Add to curds rasin paste ,chilly powder,chilly paste, salt to taste,mix and keep aside.(beat the curds well)

  Marinate the mutton pieces in ginger garlic paste and set aside for 2 hours.(marinate more if you have the time).

  Heat ghee in a degchi(thick bottomed pan) splutter the garam masala ,add marinated mutton pieces to the ghee and fry well.Add tomatoes and cook for 4-5 minutes stirring in between.Then add the curd mixture and saute well.Let it simmer till the mutton is cooked well.Sprinkle powdered garam masala and simmer for another 5 minutes till the ghee floates on the top.

  Your authentic ROGHAN JOSH is ready to be served with naan or rice.

  
  

  NOTE:

  • normally no water is added to this dish, but incase you feel that it is burning or sticking at the bottom of the pan you can add water little by little at intervals.

         Do comment and let us know how it turned out...