How To make Lamb Roghan Josh

Rogan Josh | रोगन जोश | Khazana of Indian Recipes | Kashmiri Recipe | Sanjeev Kapoor Khazana

A ghee-rich curried meat cooked in a spicy and smooth flavourful gravy with the distinctive Kashmiri dash of saffron and deep red.

ROGAN JOSH

Ingredients

750 grams mutton, cut into 3 inch pieces on the bone
4-5 ratan joth
3 tbsps ghee
6-8 cloves
1½ tbsps Kashmiri red chilli powder
Salt to taste
3-4 green cardamoms
¼ tsp turmeric powder
¼ cup fried onion paste
2 tsps garlic paste
A large pinch of saffron, soaked in 1 tbsp water
Crushed black peppercorns to taste

Method

1. Heat sufficient water in a deep pan, add mutton and mix. Bring the mixture to a boil and cook for 10-15 minutes. Discard the scum in between.
2. Strain the mutton and discard the water.
3. Heat 2 tbsps ghee in a pan, add cloves and take the pan off the heat. Sprinkle water in the pan and cover immediately.
4. Take Kashmiri red chilli powder and ¼ cup water and mix well.
5. Heat another pan, add the strained mutton pieces and 3-4 cups water and let the mixture come to a boil.
6. Add salt, green cardamoms, clove infused ghee, turmeric powder, red-chilli powder mixture, fried onion paste and garlic paste, mix, cover and cook for 45-50 minutes or till the mutton is cooked completely.
7. Add soaked saffron and crushed black peppercorns. Mix and cook for 2 minutes.
8. Meanwhile, heat remaining ghee in a small pan, add ratan joth and mix for a minute.
9. Take the pan off the heat, strain the ghee-ratan joth into the mutton mixture and mix well. Cook for 5-10 minutes more.
10. Serve hot.

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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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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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