Today I am really in a mood to have something nice and spicy for dinner. Pondering what to make. Finally It struck my mind that long time I have not made this authentic fine delicacy from Kashmir, this is how I make this dish.
Rogan josh was brought to Kashmir by the Mughals, which in turn infuses Persian cuisine. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred says Wikipedia.
Please note this is really a very spicy dish. If you love spicy food then this is a must to try. Infact we love it at home. Non spice lovers really reduce the spice level to what I have given.
Enjoy this with naan/jeera rice or plain rice
Ingredients
½ kilo lamb cut into small chunks ½ tablespoon coriander seeds 1 small cinnamon stick 1 medium onions grated 1 small tomato, chopped1 teaspoon cumin seeds 8 almonds
1 cardamom, 3 cloves
8 nos peppercorns
1 tablespoon fresh grated coconut
3 whole dry red chilies, soaked in ¼ cup water for 15 minutes
4 garlic flakes
1 inch ginger
generous pinch nutmeg, grated
1 medium onions grated 1 small tomato, chopped
¼ tsp turmeric powder
¼ cup vegetable oil/butter
2 bay leaves
1 small cinnamon stick
½ tbsp Kashmiri red chili powder
¼ cup yogurt, beaten
salt to taste Water – 1 ½ cup to cook the meet
