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
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!