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Roghan Josh
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Roghan Josh - A non-veg recipe from Kashmir
Ingredients:
500gms mutton (leg portion)
4 tbsp mustard oil
1.5 tsp. saunf powder (fennel)
1 tsp. soonth (dry ginger powder)
3-4 black cardamoms (moti elaichi)
4-5 cloves (laung)
1 cinnamon stick (dalchini)
1/4 tsp. nutmeg powder (jaiphal)
salt according to taste
1/2 cup thick dahi (curd)
1 tsp. kashmiri chili powder (paprika)
A tiny pinch hing (asafetida) dissolved in a little water
Method:
 | Rub the dahi into the mutton pieces thoroughly. Leave it aside for an hour. |
| Heat the mustard oil in a heavy bottomed pan, add the cloves, cinnamon stick
& black cardamoms. |
| Fry for a minute & add the marinated mutton. "Bhuno" over medium
heat until the mutton is nicely browned. Add the salt, chili powder & the dissolved
hing. |
| Continue stirring over low heat & add the saunf powder, soonth & the
nutmeg powder. |
| Add 1 cup of water, cover & simmer, stirring occasionally. Cook until mutton
is tender & there is very little gravy. |
| Serve hot with boiled rice. |
This goes well with Naan.
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