Roghan Josh | Dramacool

Roghan Josh is one of the signature curries from Kashmir. Typically made with lamb or mutton, this dish is prepared by adding golden-brown onions to the meat, followed by spices and yoghurt. The liberal use of Kashmiri red chillies imparts a dramatic red colour to the dish, making it savoury and overly tempting.

Rogan josh is one of the signature Kashmiri curries. — Pinterest
Rogan josh is one of the signature Kashmiri curries. — Pinterest

Roghan josh was originally brought to Kashmir by the Mughals and has been a favourite since then. It can both be served with rice and roti and can be the perfect dinner idea for the first day of Eid ul Adha.

Ingredients:

  • 1 kg mutton, chopped into cubes
  • 2 cinnamon
  • 5 black cardamom
  • 1 1/4 teaspoon ginger powder
  • 150 gm yoghurt
  • Salt to taste
  • 1 1/2 cup water
  • 2 1/2 tablespoon milk
  • 1/2 cup ghee
  • 1 1/4 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 4 red chillies
  • 1 1/4 tablespoon coriander powder
  • 2 pinch saffron
  • 1 tablespoon red chilli powder
  • 1 1/2 tablespoon fennel seeds powder
  • 1 1/4 tablespoon all-purpose flour

Method:

Heat ghee in a pressure cooker and add whole spices to fry them for a few seconds. Add whole red chillies and cumin seeds to it and fry for a few more seconds. Now add the pieces of mutton and stir well. Partially cover with a lid and let it simmer for about 5-6 minutes on medium to high flame. Remove the lid and add 1/2 cup of water. Lower the flame and cook the mutton for another 10-15 minutes.

Mix saffron in milk, add all-purpose flour and yoghurt. Mix well. Next, add salt, fennel powder, coriander powder, Kashmiri red chilli powder and dry ginger powder. Once all the spices are thoroughly mixed, pour the mixture onto the meat in the pressure cooker. Stir for a minute.

Add 1 cup of water to the pressure cooker and slow cook the mutton for 1-2 hours. Stir in between. You can also pressure cook the mutton for 5-6 whistles. Once done, garnish and serve hot with chapati or naan.

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