Kashmiri Recipes
RECIPE NO. 40
'Neni Rogan Josh'
(E- Rogan Josh of Mutton, H-'Gosht ka
Rogan Josh')
| 1. Mutton |
1 kg |
| 2. Mustard oil |
1 tea cup |
| 3. Curd |
1 tea cup |
| 4. Cloves |
5 nos |
| 5. Salt |
2 tsps |
| 6. Sugar |
1 tsp |
| 7. Red Chili Powder |
1 tbsp |
| 8. Turmeric |
1/2 tsp |
| 9. Dry Ginger Powder |
2 tsps |
| 10. Aniseed Powder |
2 tsps |
| 11. Cumin Seeds |
1 tsp |
| 12. Garam Masala |
1 tsp |
| 13. Ghi |
1 tsp |
| 14. Asafoetida Powder |
1 pinch |
Take a heavy round bottomed 'Patila'
of tinned brass or copper, of about 3 litres capacity. If it is not
available, then a thick steel or aluminium 'Patila' may be used.
Pour the Mustard Oil in it and heat it on moderate flame. Meanwhile anoint
the Meat pieces with the Curd nicely, so that all pieces get evenly
covered by it. When the foam disappears from the oil, add the Meat pieces
covered with Curd, and also any surplus Curd. Go on turning the Meat by
means of a ladle or a broad steel spatula, after adding the Cloves, Cumin
Seeds, Salt and a pinch of Asafoetida. When the liquid coming out of both
the Meat and the Curd dries up, and the Meat begins to get fried in the
oil, continue turning it till Meat pieces turn golden-brown.
Now add half a cup of water, the Red Chili
Powder, Turmeric and the Sugar. Go on turning the Meat till it acquires a
brownish red colour and almost all water evaporates. Be careful that the
Meat pieces do not stick to the bottom of the 'Patila' and get
charred.
Add again 2 cups of water, Dry Ginger and Aniseed
Powders. Stir and mix well and let simmer on low heat, till the Meat
becomes tender and the gravy is red, thick and oily. Now add the pure 'Ghi'
and 'Garam Masala'. Cook for 2 or 3 minutes more. 'Rogan Josh'
is ready for serving.
If this is not to be served immediately, or is
kept in a Refrigerator for later use, then before serving heat the 'Patila'
on medium heat again, after adding a tablespoon or two of water, while
turning the Meat till it boils again and no caking takes place at the
bottom of the 'Patila'.
| 
