Author : Wahid Ahmad
Rogan Josh is one of the top 6 recipes of the 36 recipes though the Kashmiris enjoy in their Wazwan it has a very interesting history it’s even before the Mughal Empire when Tamar lane came from Uzbekistan and he settled towards the Kashmir side he brought with him a lot of spices culture chifs and lot of things such as crockery pottery and the art of making good food and this is where he trained his chefs with the Kashmiri local and that’s why Kashmiri chefs are famous.
Rogan means clarified butter or oil and this recipe will have a lot of butter and oil both of it hand in hand why because we’ll be frying some mutton in it so today’s recipe we’re using mutton if you want to substitute it with lamb you can do that also and chicken would be the last option but I think this recipe would do justice with the original form that was introduced by Tamar lane and the Mughal Empire also as when they joined the subcontinent as rulers they made another version of this in which they added more spices to it the interesting part is that Kashmir has pandits who are Hindus local Hindus who’ve been living there which is a very small population and the majorities are Muslims so when the Kashmiri pandits make a Wazwan they do not use any form of onion garlic or any form of meat why because meat prohibited in their religion in Hinduism and when Wazwan or the feast of 36 recipes is cooked by the Muslims they use all the available ingredients which are acceptable in their religion in terms of meat and the other spices such as onion garlic and ginger
*1.146 kg (3 lb) lamb shank and shoulder pieces with bones. Please use large, chunky pieces for this recipe. You can also use goat meat (known as mutton in India)
*435 gm/ 1 lb yellow/red onions/shallots
* 30 gm/ 1oz / 6 large garlic cloves
* 4 to 5 cloves
* 2 inch-long cinnamon stick
* 1 dry bayleaf
* 1 black cardamom
* 4 green cardamoms
* 1 tablespoon salt or as per taste
* 1 tablespoon heaped fennel powder (saunf). By crushing 2 tablespoons of fennel seeds in my mortar and pestle and used 2 tablespoons from the powder. You can save any leftover for making curry.
* 2 heaped teaspoons dry ginger powder (saut powder)
* 2 teaspoons Kashmiri chili powder
* 2 tablespoons sweet paprika
* 1/4 teaspoon turmeric powder
* 2 teaspoons ground coriander seeds (dhania powder)
* 1 teaspoon garam masala powder
* 1/3 cup oil
* 1 to 2 tablespoons ghee.
* Few threads of saffron soaked in 1/4th of a cup of hot water (optional)
* Use 3 cups of hot water for making broth. You will need more if you are not using a pressure cooker.
* Add the meat into a pressure cooker or pot. Add some bayleaf, cloves, cinnamon stick, garlic, salt, and hot water.
* Allow to come up to a boil on medium heat
* Filter the scum floating on top and then add crushed cardamom
* Pressure cooker for 30 minutes or 35 minutes if using an instant pot. If using a regular pot, it will take more than an hour for the meat to be 80% cooked. Please note that the cooking time in pressure cooker may vary As pressure cookers vary, the quality of meat varies, so it may take more or less time. For me, it took 30 minutes. I would say set a lower time than stated to start with so that even if it turns out to be tough, it will get cooked later on while boiling off the gravy.
* After 30 minutes, switch off heat, allow the pressure to be released naturally and then open the lid of the cooker. Skim off the whole spices (whatever catches your eyes). Add a few threads of saffron in a bowl and add a fourth of a cup of hot water to it. Allow it to steepen.
* While the meat is getting cooked, brown the onions as shown in the video
* Take out the onions once they turn golden brown and spread them out. Allow the onions to cool down and then make a paste in your blender using a third of a cup of water
* Add a spoonful of oil and ghee in the remaining oil and warm it up
* Switch off heat once oil turns warm and add Kashmiri chili powder and paprika. Immediately add 2 to 3 ladles of meat broth. Switch stove back on. Mix well on low heat till the mixture bubbles for a few seconds only.
* Add the red mixture to the broth
* Add some fennel powder, ginger powder, turmeric powder, coriander powder and garam masala powder to the boiled meat. Then add the fried onion paste and saffron water.
* Allow the meat to boil over medium-high heat till the gravy gets a bit thick and oil floats on top
* If you see the meat is starting to fall off the bone, take out the meat pieces and boil only the gravy to get that thickness. Serve Rogan Josh with hot steamed rice, naan, or laccha paratha. As with any curry, the flavor gets better the longer it sits so leftovers will taste even better the next day. It stays good in the refrigerator for 5 to 6 days or can be frozen for long time to be enjoyed any time later.
A quintessential Kashmiri dish, rogan josh is among the six most important recipes of traditional Wazwan. It has a long history dating back to Tamerlane’s era, when he brought spices, culture and culinary skills into Kashmir. This iconic dish, meaning “red butter,” is a blend of cuisines from both Mughal and local communities in India.
For making Rogan Josh, you will need lamb shank and shoulder with bones, yellow/red onions, garlic, cinnamon stick, bayleafs, cardamom pods, a salt and spice mix consisting of crushed fennel seeds, ground ginger, paprika powder that is sweet, red kashmiri chilli powder., turmeric powder., corriander seeds., and garam masala. Pressure cook the meat before frying the onions and putting in the spice mix to simmer in broth. Simmer this until the gravy thickens, then serve it with hot steamed rice, naan or laccha paratha.
Like any curry stew, leftovers are tastier than when freshly made. This dish keeps well in the fridge for five or six days and can be frozen for later use. Rogan Josh will bring joy to anyone who tastes it, whether at a traditional Wazwan or modern dinner table, due to its rich taste and tender meat.