How To make Lamb Roghan Josh

मटन रोगन जोश बनाने की विधि | Restaurant Style Mutton Rogan Josh | Kashmiri Mutton Rogan Josh

#restaurantstylemuttonroganjosh #roganjoshrecipe #muttonroganjosh #roganjosh #muttonrecipe #muttonrecipeinhindi #kashmirimutton

Rogan Josh | Lamb Rogan Josh | Mutton Rogan Josh | Rogan Josh Kashmiri Style | Rogan Josh Recipe | Kashmiri Rogan Josh | Mutton Rogan Josh Recipe | Rogan Josh Curry

Rogan josh consists of pieces of lamb or mutton braised with a gravy flavored with garlic, ginger, and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yogurt.[8] After initial braising, the dish may be finished using the dampokhtak slow cooking technique.[9] Its characteristic deep red color traditionally comes from dried flowers or root of Alkanna tinctoria (ratan jot)[7] and from liberal amounts of dried, deseeded Kashmiri chilies (Lal Mirch). These chilies, whose flavor approximates that of paprika, are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe's spice emphasizes aroma rather than heat. Saffron is also part of some traditional recipes.

But today we are making Mutton Rogan josh with the use of Ratan Joth but I have substituted it with something else, Please do follow all the techniques which are mentioned in the video for best results.

Ingredients for making Restaurant Style Mutton Rogan Josh Recipe

Mutton / Lamb - 1 kg
Tomatoes - 4
Oil - 2 Laddle
Bay Leaf - 4
Cinnamon - 2
Green Cardamom - 4
Asafoetida - 1/2 tsp
Ginger Garlic Paste - 2 Tbsp
Coriander Powder - 2 tbsp
Kashmiri Red Chilli Powder - 2 tbsp
Dry Ginger Powder - 2 tsp
Fennel Powder - 2 tsp
Dahi - 250 gms
Water - 1 Cup
Salt - 1 tsp
.

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The BEST Restaurant Style Lamb Rogan Josh

An easy recipe for restaurant style lamb rogan josh. A meaty, flavourful gravy with beautifully tender lamb. Serve it with a quick pickled red onion and a cucumber and mint raita. Two easy to whip up side dishes while you wait for the lamb to cook and get tender.

Note: This is not a recipe for the traditional Kashmiri lamb rogan josh which is a very special recipe and worth trying as well. This recipe is for the lamb rogan josh you typically get in Indian restaurants.

00:00 Intro
00:56 Easy Lamb Rogan Josh Recipe
02:27 Quick Pickled Red Onion Recipe
03:11 How to make Cucumber and Mint Raita
03:51 Finishing touches for the Lamb Rogan Josh

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How To Make ROGAN JOSH (KASHMIRI STYLE) | Step By Step Guide In English

How To Make Rogan Josh - Rogan Josh Kashmiri Wazwan Style - Rogan Josh Kashmiri Style
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Ingredients required For Making Rogan Josh - Serves 5 o 6
* 1.146 kg/ 3 lb lamb shank and shoulder pieces with bones. Please use large chunky pieces for this recipe. You can even 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 length cinnamon stick
* 1 dry bayleaf
* 1 black cardamom
* 4 green cardamoms
* 1 tablespoon salt or as per taste
* 1 tablespoon heaped fennel powder(saunf). I crushed 2 tablespoons of fennel seeds in my mortar and pestle and used 2 tablespoons from the powder. You can save any leftover for making any curry.
* 2 heaped teaspoons dyr ginger powder (saut powder)
* 2 teaspoons Kashmiri chilli powder
* 2 tablespoons sweet paprika
* 1/4th teaspoon turmeric powder
* 2 teaspoons ground coriander seeds (dhania powder)
* 1 teaspoon garam masala powder
* 1/3rd cup oil
* 1 to 2 tablespoons ghee.
How to make homemade ghee -
* Few threads of saffron soaked in 1/4th of a cup of hot water (optional)
* 3 cups of hot water for making broth. You will need more if not using a pressure cooker.
Method -
* Add the meat into a pressure cooker or pot. Add bayleaf, cloves cinnamon stick, garlic, salt and hot water.
* Allow to come up to a boil on medium heat
* Skim off the scum floating on top and then add crushed cardamom
* Pressure cook for 30 mins or 35 mins if using Instant Pot. If using a regular pot it will take more than an hour for the meat to be 80% cooked. Please note 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 mins. 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 mins switch off heat and allow the pressure to be released naturally and then open the lid of the cooker. Remove all 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 steep.
* While the meat is getting cooked brown the onions as showed 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 table spoon of oil and ghee in the remaining oil and warm it up
* Switch off heat once oil turns warm and add Kashmiri chilli powder and paprika. Immediately add 2 to 3 ladles of meat broth. Switch stove back on. Stir on low heat till the mixture bubbles for a few seconds only.
* Add the red mixture to the broth
* Add fennel powder, ginger powder, turmeric, 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 of a thickness 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/laccha paratha. As with any curry the flavor gets better the more 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 to be enjoyed any time later.
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Mutton Rogan Josh | कश्मीरी मटन रोगन जोश | Rogan Josh Recipe | Mutton Rogan Josh Kashmiri Style

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INGREDIENTS:
Lamb Curry Cut= 1 kg
Mustard Oil= 1 cup
Bay Leaf= 2
Green Cardamom= 7 no
Black Pepper= 1 tsp
Black Cardamom= 4 no
Cloves= 7 no
Cinnamon Stick= 4
Onion= 600 gm
Salt= 1 tbsp
Ginger Garlic Paste= 3 tbsp
Coriander Powder= 2 tbsp
Garam Masala= 1 tbsp
Cumin Powder= 1 tbsp
Kashmiri Chilli Powder= 2 tbsp
Turmeric Powder= 2 pinch
Tomato Puree= 1 cup
Water As For Needed
Curd= 1/2 cup
Saffron= 2 pinch
Kashuri Methi Powder= 1/2 tsp
Dry Ginger Powder= 1/2 tsp
Green Cardamom Powder= 1/4 tsp
Fennel Seeds Powder= 1/2 tsp
Desi Ghee= 1/2 cup
Ratanjot

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Lamb Rogan Josh recipe | Morrisons

Michelin-starred chef Atul Kochhar shows you how to make a lamb rogan josh curry in this step-by-step video.

TIP: Onions are key to a good Rogan Josh, cook them until they're deep brown for a rich, dark sauce

Serves 4
Prep in 20 mins
Cook in 30 mins
Marinate for 2 hrs
Freeze it

INGREDIENTS:
150g natural yogurt
pinch saffron
50g ginger-garlic paste (see separate recipe)
1kg boneless lamb leg, cut into cubes
1½ tsp cumin seeds
8 cardamom pods
2½cm cinnamon stick
8 cloves
1 star anise
100ml olive oil
2 large onions, peeled and thinly sliced
1 tsp ground nutmeg
1 tsp black pepper
1 heaped tbsp red chilli powder
1½ tbsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
4 tbsp tomato purée
1 bunch fresh coriander leaves, finely chopped
3cm piece fresh ginger, peeled and julienned

METHOD:
1 Whisk together the yogurt, saffron and ginger-garlic paste. Season with salt then pour over the lamb. Cover and leave to marinate in the fridge for 2 hours. Bring the lamb to room temperature before cooking.
2 Pound the whole spices with a pestle and mortar to release the oils. Heat the oil in a heavy-based pan then add the pounded spices and stir until the spices crackle.
3 Add the onions immediately after the spices crackle to stop them from burning. Stir and cook until the onions are golden brown.
4 Add the lamb with the marinade to the pan and cook until the meat is browned but not cooked through. It might stick to the pan but don't worry. Keep stirring and scraping the pan to develop the flavours. You can add a splash of water or lamb stock if the mixture becomes too dry.
5 Add all the powdered spices and cook for 5 minutes.
6 Add the tomato purée and stir until the lamb is cooked through. Serve garnished with coriander and thin shreds of ginger.

GDAS: Per serving: calories 620 (31%), sugar 9g (10%), fat 40g (57%), saturates 12g (60%), salt 0.6g (10%) of your guideline daily amount

Lamb Rogan Josh - Indian Food Made Easy with Anjum Anand - BBC Food

Anjum heads to Bradford to meet Jessica, a volunteer chef on board a classic steam train that winds its way through the stunning Yorkshire dales. Bradford is home to a large community of Kashmiris, and Anjum puts together a menu of fabulous Kashmiri dishes. First up is a traditional Rogan Josh, rich, hearty and full of flavour.

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