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Kashmiri Rogan Josh Pandit style

Another week, another blog, folks.

This dish is one of my favourites. When the rogan rises to the top, letting you know that after a long, slow cooking it’s ready to be eaten, it’s sheer joy!

So, let’s get started!

Here is a step-by-step version of this delicious Kashmiri ‘classic’ rogan josh recipe.

you can make this delicious Kashmiri rogan josh dish

For this recipe I use:

1 kg diced goat on the bone

diced goat meat left on the bone

First of all, we grind all the spices that we use to marinate our meat.

½ tsp ground Kashmiri chillies

Kashmiri chillies and ground Kashmiri chillies

½ tsp ground cinnamon

Cinnamon sticks and ground cinnamon

½ tsp ground green cardamoms

green cardamoms and ground cardamom

½ tsp ground black cardamoms

black cardamoms

¼ tsp ground cloves

cloves and ground cloves

½ tsp ground black peppercorns

whole and ground peppercorns

½ tsp ground fennel seeds

fennel seeds and ground fennel

I add the marinating spices one at a time.

adding one ground spice at a time

adding another ground spice

Press the spices into the meat, then set aside for a few minutes.

pressing the spices into the meat

Over high heat, heat saucepan for a few moments then add ½ cup vegetable oil.

adding the vegetable oil to the hot pan

Heat the oil until it starts smoking.

Reduce heat and add 1-inch cinnamon stick and 2-4 whole black cardamoms and 4–6 whole green cardamoms.

adding the green cardamoms

Add 6–8 whole cloves and 1 tsp whole peppercorns and increase heat.

heating the whole spices

Add 1 tsp whole fennel seeds and the marinated goat and fold the meat so it is coated with the oil.

adding the marinated goat

Cook until the meat is caramelised.

caramelising the meat

Add 1 tsp ground asafoetida and 1½ tsp dry ginger powder and fold into the meat and cook for 1 minute. Add salt to taste and fold into the meat. Next, add 1½ tbs ground Kashmiri chillies and fold into the meat, followed by ¼ cup rattan jot infusion.

adding rattan jot infused in hot oil

Beat 2 cups whole-milk yoghurt and then add to the pan.

adding the yoghurt

folding the yoghurt into the meat

Then gently fold the yoghurt until it thoroughly coats the meat.

Cover the pan and cook over medium heat for about 1½ hours, or until the meat is cooked and the rogan (red oil) comes to the surface.

the finished product…note the oil has risen to the surface

Serve with boiled, or steamed, Basmati rice and naan bread, if you wish.

This really is a velvety stew to die for!

Anah Daata Sukhi Bhava!

About Ajoy Joshi

i've been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i've owned nilgiri's indian restaurant in sydney for over 15 years. i'm on a mission to dispel the myth that indian food is no more than a 'curry in a hurry'! come with me as i try and educate. indian food is my passion (alongside cricket!) and i'm enjoying exploring the new social media and as well as having published cookery books i'm now moving into videos. simple and easy to follow that don't go on for hours like some Bollywood movies!

6 responses »

  1. Amazing ..love all the spices and their colours in them:)

    Reply
  2. Ajoy what is rattan jot please ?

    Reply
    • Hi Blossom,
      Rattan jot is also called ‘cocks comb’. It is a flower and is used to give a natural ‘red’ colour to the dish.
      Not a ‘must’ in the dish, you can add a little more ‘Kashmiri’ chillies instead.
      Happy cooking!!

      Reply
  3. Awsome Ajoy, how you’ve mastered the finer nuances of regional cuisines.. hats off 🙂

    Reply
  4. Pingback: The Spice Box – Cardamom | Food Bloggers of Canada

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