The Rogan Josh is commonly served in restaurants of Kolkata is very different from the actual Kashmiri Rogan josh. I have previously published it’s recipe here.
I was once invited to a Kashmiri home and the Rogan Josh my friends wife made was different in that it did not use onions, tomatoes or garlic. Instead it was flavored with dry ginger, fennel powder and asafetida (hing). I am not sure which one I liked more, I leave it to you to make both the versions and decide for yourself.
- 1kg lamb
- 6-8 cloves
- 3-4 black cardamom
- 4-5 green cardamom
- 1” cinnamon stick
- 10-12 black peppercorn
- 1/2 tsp. hing (Asafetida)
- 2 tbsp. fennel powder
- 1 tbsp. dry ginger powder
- 1/2 tbsp. black pepper powder
- 2 tbsp. Kashmiri red chili powder
- 1/4 tsp. turmeric powder
- 1 cup plain yogurt
- 2 tbsp. oil
- Salt to taste
- Dry roast and coarsely grind
- 3-4 green cardamom
- 1 tsp. whole cumin seeds
Heat oil and temper it with lightly crushed cloves, cinnamon, black and green cardamom and asafetida. Let them sizzle for a minute.
Add meat pieces to it and sear them on high heat till all sides turn brown and no moisture is left.
Add salt and Kashmiri red chili powder. Sauté on medium heat till oil turns red. Turn off the heat and allow it to cool down a bit before you add yogurt.
Add yogurt and fry for few more minutes on low heat till oil gets separated. Add dry ginger powder and fennel powder along with little turmeric powder. This turmeric powder will help to retain the red color of the dish.
Mix everything together so that meat pieces are well coated with spices. Add salt and give it a nice mix. Add half a cup of water and pressure cook it on high heat till one whistle comes. Turn off the heat and wait till the pressure drops.
Open the lid and mix once more. Now do the rest of the cooking covered on low heat for another 15-20 minutes or till the meat becomes tender.
Sprinkle roasted and ground spice powder on top of it and serve. This goes well with saffron rice.