Kashmiri Rogan Josh
ID: b7c12206...
Kashmiri Rogan Josh is a classic, aromatic mutton dish cooked in rich spices and mustard oil. Characterized by its signature deep red color and tender meat, this timeless dish perfectly showcases the rich heritage of Kashmiri cuisine.
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🍳 烹饪流程
Smoke the mustard oil, cool it down with a splash of water, and sear the mutton pieces. → Stir in fried Kashmiri onions (pran), asafoetida, and ginger-garlic paste. → Transfer the mutton to boiling stock, add red chili, turmeric, salt, and simmer with the whole-spice potli for 30 minutes. → Stir in blanched tomato puree and a piece of Ratan Jot for rich color and flavor. → Finish with saffron, fennel powder, dry ginger powder, and fresh coriander before serving.
烹饪步骤
简要烹饪顺序
Smoke the mustard oil, cool it down with a splash of water, and sear the mutton pieces. → Stir in fried Kashmiri onions (pran), asafoetida, and ginger-garlic paste. → Transfer the mutton to boiling stock, add red chili, turmeric, salt, and simmer with the whole-spice potli for 30 minutes. → Stir in blanched tomato puree and a piece of Ratan Jot for rich color and flavor. → Finish with saffron, fennel powder, dry ginger powder, and fresh coriander before serving.
开场介绍
Kashmiri Rogan Josh is a classic, aromatic mutton dish cooked in rich spices and mustard oil. Characterized by its signature deep red color and tender meat, this timeless dish perfectly showcases the rich heritage of Kashmiri cuisine.
步骤 1
Heat mustard oil in a pan until it reaches its smoking point to eliminate bitterness. Reduce the heat and carefully add 2 teaspoons of water to cool the oil down slightly.
步骤 2
Add the mutton leg pieces to the cooled-down oil and sear them until the outer layer changes color.
步骤 3
Prepare a spice pouch (potli) by placing cinnamon, cloves, green cardamom, mace, bay leaf, and black cardamom onto a clean muslin cloth and tying it tightly.
步骤 4
Add the fried Kashmiri onions (pran) to the searing mutton and stir-fry them together.
步骤 5
Blanch 2 big tomatoes in a separate pot of boiling water, peel off the skin once cooled, and prepare to puree them.
食材清单
重要提醒
Always heat mustard oil until it smokes to remove its natural pungency and bitterness before cooking.
The spice pouch (potli) keeps the whole spices contained so you get all the aroma without getting spices stuck in your teeth.
Ratan Jot (alkanet root) is the secret to the authentic crimson red color of traditional Kashmiri Rogan Josh.
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