Kashmiri Style Rogan Josh
ID: 03562190...
An authentic Kashmiri mutton curry made without onions, garlic, or tomatoes. It features a fragrant blend of spices like dried ginger and fennel, with a signature deep red color extracted from Ratanjot (alkanet root) in hot ghee.
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🍳 요리 흐름
Sear the mutton pieces in hot mustard oil seasoned with cloves and cardamom. → Prepare a seasoned yogurt mixture with saffron, dried ginger, fennel, asafoetida, and Kashmiri red chili powder. → Add the spiced yogurt and stock to the mutton, then cover and cook until the meat is tender. → Infuse warm ghee with Ratanjot to extract its bright red color. → Strain the red ghee into the curry, stir well to blend the flavors, and serve.
조리 단계
간단한 조리 순서
Sear the mutton pieces in hot mustard oil seasoned with cloves and cardamom. → Prepare a seasoned yogurt mixture with saffron, dried ginger, fennel, asafoetida, and Kashmiri red chili powder. → Add the spiced yogurt and stock to the mutton, then cover and cook until the meat is tender. → Infuse warm ghee with Ratanjot to extract its bright red color. → Strain the red ghee into the curry, stir well to blend the flavors, and serve.
소개
An authentic Kashmiri mutton curry made without onions, garlic, or tomatoes. It features a fragrant blend of spices like dried ginger and fennel, with a signature deep red color extracted from Ratanjot (alkanet root) in hot ghee.
단계 1
Heat 1/2 cup of mustard oil in a deep pot over medium heat.
단계 2
Add 3-4 cloves and 1-2 green cardamoms to the hot oil and let them splutter.
단계 3
Add 500g of mutton pieces to the pot and sauté well until the meat is seared and changes color.
단계 4
In a mixing bowl, combine 3/4 cup curd, a few saffron strands, 1 tsp dried ginger powder, 1/2 tsp fennel powder, 1/4 tsp asafoetida, and 1 1/2 tbsp Kashmiri red chili powder. Whisk thoroughly.
단계 5
Pour in 1/4 cup of mutton stock into the curd spice mixture, whisk to dilute slightly, and pour the mixture into the sautéed mutton.
재료 목록
중요 사항
Traditional Kashmiri Pandit style Rogan Josh does not use onions, garlic, or tomatoes. The richness comes from curd, spices, and ghee.
Ratanjot (alkanet root) is crucial for the signature red color of the dish. Do not replace it with artificial food coloring or tomato paste.
To prevent the curd from splitting, ensure it is well-whisked, and keep the heat low when adding it to the pot.
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