Kashmiri Rogan Josh Pandit style

November 21st, 2012

Another week, another blog, folks.
This dish is one of my favourites. When the rogan rises to the top, letting you know that after a long, slow cooking it’s ready to be eaten, it’s sheer joy!
So, let’s get started!
Here is a step-by-step version of this delicious Kashmiri ‘classic’ rogan josh recipe.

you can make this delicious Kashmiri rogan josh dish

For this recipe I use:

1 kg diced goat on the bone

diced goat meat left on the bone

First of all, we grind all the spices that we use to marinate our meat.

½ tsp ground Kashmiri chillies

Kashmiri chillies and ground Kashmiri chillies

½ tsp ground cinnamon

Cinnamon sticks and ground cinnamon

½ tsp ground green cardamoms

green cardamoms and ground cardamom

½ tsp ground black cardamoms

black cardamoms

¼ tsp ground cloves

cloves and ground cloves

½ tsp ground black peppercorns

whole and ground peppercorns

½ tsp ground fennel seeds

fennel seeds and ground fennel

I add the marinating spices one at a time.

adding one ground spice at a time

½ tsp ground fennel seeds

fennel seeds and ground fennel

 

adding another ground spice

Press the spices into the meat, then set aside for a few minutes.

pressing the spices into the meat

Over high heat, heat saucepan for a few moments then add ½ cup vegetable oil.

adding the vegetable oil to the hot pan

Heat the oil until it starts smoking.
Reduce heat and add 1-inch cinnamon stick and 2-4 whole black cardamoms and 4–6 whole green cardamoms.

adding the green cardamoms

Add 6–8 whole cloves and 1 tsp whole peppercorns and increase heat.

heating the whole spices

Add 1 tsp whole fennel seeds and the marinated goat and fold the meat so it is coated with the oil.

adding the marinated goat

Cook until the meat is caramelised.

caramelising the meat

Add 1 tsp ground asafoetida and 1½ tsp dry ginger powder and fold into the meat and cook for 1 minute. Add salt to taste and fold into the meat. Next, add 1½ tbs ground Kashmiri chillies and fold into the meat, followed by ¼ cup rattan jot infusion.

adding rattan jot infused in hot oil

Beat 2 cups whole-milk yoghurt and then add to the pan.

adding the yoghurt

folding the yoghurt into the meat

Then gently fold the yoghurt until it thoroughly coats the meat.
Cover the pan and cook over medium heat for about 1½ hours, or until the meat is cooked and the rogan (red oil) comes to the surface.

the finished product…note the oil has risen to the surface

Serve with boiled, or steamed, Basmati rice and naan bread, if you wish.

This really is a velvety stew to die for!

Anah Daata Sukhi Bhava!

7 Comments

  1. Mack

    I’ve made this dish at least twice a month ever since I found the recipe, and I have never, ever had anything in a restaurant that came close to how delicious this dish is!! I make it with chicken, and when family and friends come over, there’s usually a fight over who gets the last portion!

  2. The Spice Box – Cardamom | Food Bloggers of Canada

    […] notable difference being in authentic Kashmiri style Rogan Josh (for an authentic recipe, check out Thoughts from Ajoy). The seeds are used in a classic garam masala, and they’re what imparts the […]

  3. Ajoy Joshi

    Hello Vinaya,
    Thanks for your kind words.
    Happy cooking!!

  4. vinaya pradhan

    Awsome Ajoy, how you’ve mastered the finer nuances of regional cuisines.. hats off 🙂

  5. Ajoy Joshi

    Hi Blossom,
    Rattan jot is also called ‘cocks comb’. It is a flower and is used to give a natural ‘red’ colour to the dish.
    Not a ‘must’ in the dish, you can add a little more ‘Kashmiri’ chillies instead.
    Happy cooking!!

  6. Blossom Fonseca

    Ajoy what is rattan jot please ?

  7. isingcakes

    Amazing ..love all the spices and their colours in them:)

Comments are closed.

Recipes

Garam Masalas

Techniques