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Rogan Josh: A Fragrant Kashmiri Curry

Hello, Cookeazy family! Today, I brought you a classic Indian recepie Rogan Josh. Rogan Josh is an aromatic flavorful curry which is originated from Kashmir and is very famous for its rich, deep-red color with its tender, succulent meat. It is a delicacy if you are hosting a special event at your home. If you serve Rogan Josh at the parties the guests will love to come to your house again and again. Let's dive into this delicious dish.



Why You'll Love Rogan Josh

Rogan Josh is Rich with flavorful which is a blend of aromatic spices. It is tender and succulent in nature which just melts in your mouth. It brings the true taste of Kashmiri cuisine.

Ingredients

For the Rogan Josh:

  • 1 kg lamb or goat meat, cut into pieces
  • 1/2 cup plain yogurt, whisked
  • 3 tablespoons oil (vegetable or mustard oil)
  • 2 large onions, finely sliced
  • 2 tablespoons ginger-garlic paste
  • 2-3 dried Kashmiri red chilies, soaked in warm water and ground to a paste
  • 1 teaspoon cumin seeds
  • 4-5 green cardamom pods
  • 2 black cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon turmeric powder
  • 1 teaspoon fennel powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon asafoetida (hing)
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Instructions

Step 1: Prepare the Meat

  1. Marinate the Meat: In a large bowl, mix the whisked yogurt with the meat pieces. Let it marinate for at least 1 hour, preferably longer for better flavor absorption.

Step 2: Cook the Curry

  1. Heat the Oil: In a large, heavy-bottomed pot, heat the oil over medium heat. Add the cumin seeds, green cardamom, black cardamom, cloves, cinnamon stick, and bay leaves. Sauté for a few seconds until fragrant.
  2. Sauté the Onions: Add the finely sliced onions to the pot and cook until they turn golden brown.
  3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
  4. Add Spice Paste: Add the ground Kashmiri red chili paste and sauté for a few minutes, stirring continuously.
  5. Add Turmeric and Fennel Powder: Mix in the turmeric powder and fennel powder. Cook for another minute.
  6. Add the Meat: Add the marinated meat to the pot, along with any remaining marinade. Cook on high heat for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
  7. Add Coriander Powder and Asafoetida: Mix in the coriander powder and asafoetida. Stir well to combine.
  8. Simmer: Reduce the heat to low, cover the pot, and let the meat cook in its own juices for about 30 minutes, stirring occasionally.
  9. Add Water: Add enough water to cover the meat, about 2-3 cups. Bring to a boil, then reduce the heat, cover, and let it simmer for 1-1.5 hours until the meat is tender and the sauce is thickened.
  10. Finish with Garam Masala: Stir in the garam masala and adjust the salt to taste. Cook for another 5 minutes.

Step 3: Serve

  1. Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, naan, or roti.


Happy cooking!

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