Recipes / Rogan josh
Kashmir
Rogan josh
This is the Kashmiri Pandit way, with no onion, garlic or tomato. The red comes from Kashmiri chilli, the depth from fennel and dry ginger, and the richness from mustard oil and yogurt cooked slowly with the meat.
- Serves
- 4 to 5
- Prep
- 15 min
- Cook
- 1 hr 30 min
Method
- Heat the mustard oil in a heavy pot until it just starts to smoke, then turn off the heat and let it cool for a minute. This takes away its raw sharpness.
- Back on medium heat, add the hing and the whole spices and let them crackle for a few seconds.
- Add the meat and salt and sear on high heat, turning, for 8 to 10 minutes until browned all over.
- Lower the heat, add the chilli paste and stir for 2 minutes.
- Take the pot off the heat and add the yogurt a little at a time, stirring all the while so it doesn’t split. Return to low heat and cook until the oil rises to the surface, 5 to 8 minutes.
- Stir in the fennel and dry ginger powders and the hot water. Cover and simmer gently for 1 to 1¼ hours, until the meat is tender and comes away from the bone. (In a pressure cooker: about 20 minutes on low after the first whistle.)
- Finish with the garam masala. The gravy should be thin and deep red, with a layer of oil on top.
Roop’s notes
- Use Kashmiri chilli, not ordinary chilli powder, or it will be far too hot.
- Rogan josh tastes better after a night in the fridge.
- Serve with plain steamed rice.
