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.
For this recipe I use:
1 kg diced goat on the bone
First of all, we grind all the spices that we use to marinate our meat.
½ tsp ground Kashmiri chillies
½ tsp ground cinnamon
½ tsp ground green cardamoms
½ tsp ground black cardamoms
¼ tsp ground cloves
½ tsp ground black peppercorns
½ tsp ground fennel seeds
I add the marinating spices one at a time.
Press the spices into the meat, then set aside for a few minutes.
Over high heat, heat saucepan for a few moments then add ½ cup vegetable oil.
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.
Add 6–8 whole cloves and 1 tsp whole peppercorns and increase heat.
Add 1 tsp whole fennel seeds and the marinated goat and fold the meat so it is coated with the oil.
Cook until the meat is caramelised.
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.
Beat 2 cups whole-milk yoghurt and then add to the pan.
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.
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!