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A signature Kashmiri lamb dish known for its vibrant red color and rich, aromatic gravy. This version uses no onions, tomatoes, or yogurt, relying on slow-cooked meat, ghee, and a specific blend of traditional spices for its deep flavor.
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Make a spice paste with chili, ginger, and fennel powders, and grind whole spices into a coarse powder. → Brown the mutton in ghee with black cardamom until slightly caramelized. → Add the spice paste, water, and saffron, then slow cook covered for about an hour. → Mix in the ground masala and finish slow cooking until the meat is melt-in-the-mouth tender and oil separates.
Make a spice paste with chili, ginger, and fennel powders, and grind whole spices into a coarse powder. → Brown the mutton in ghee with black cardamom until slightly caramelized. → Add the spice paste, water, and saffron, then slow cook covered for about an hour. → Mix in the ground masala and finish slow cooking until the meat is melt-in-the-mouth tender and oil separates.
A signature Kashmiri lamb dish known for its vibrant red color and rich, aromatic gravy. This version uses no onions, tomatoes, or yogurt, relying on slow-cooked meat, ghee, and a specific blend of traditional spices for its deep flavor.
In a bowl, combine hing, Kashmiri chili powder, ginger powder, and fennel seed powder with a little water to make a thin paste.
In a blender or mortar, grind cumin seeds, green cardamom, cinnamon sticks, and mace into a coarse powder.
Heat ghee in a pan and add black cardamom. Once fragrant, add the mutton pieces.
Fry the mutton on medium heat until it develops a nice brown color on the outside (Maillard effect).
Pour in the spice water mixture prepared earlier and add the saffron.
Kashmiri chili powder is essential for the red color without excessive heat.
Browning the meat initially (Maillard effect) is crucial for a deep, savory flavor in the gravy.
Traditional Rogan Josh often omits onions and tomatoes; the thickness comes from the fat and spices.
Slow cooking is the key—using a pressure cooker is faster but may compromise the depth of flavor.
Lamb shanks are recommended as the bone marrow adds richness to the sauce.
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