The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Rogan Josh is a slow-cooked mutton recipe with light gravy that beautifully captures the essence of Kashmiri cuisine. The rich Kashmiri dish comes from Persian origin and is made from lamb where Rogan means ghee and josh translates to heat.
The signature Kashmiri dish is served along with hot steamed rice.
Ingredients
(Serving for 2 to 3 persons)
Mutton: 500 gms
Curd: 1 cup
Mustard oil: 3 tsp
Ghee: 2 tsp
Whole Spices
Black cardamom: 2
Green cardamom: 3
Clove: 3 to 4
Cumin seed: ½ tsp
Masala
Kashmiri red chilli: 1 tsp
Dry ginger powder: 1 tsp
Fennel powder: 1 tsp
A pinch of asafoetida
Saffron: 6 to 7 strands soaked in warm water
Salt to taste
Step 1
Heat mustard oil in a heavy bottom pan until it reaches the smoking point.
Step 2
Switch off the flame to reduce the heat to avoid the spices from getting burnt.
Step 3
Switch the gas on, reduce the heat, and add the black cardamom, green cardamom and clove. Once splutter add the hing and cumin seeds.
Step 4
Next add the Kashmiri red chilli powder, fennel powder, ginger powder and whisked curd.
Step 5
Finally, add the mutton pieces and stir until the curd dries up and coats the mutton.
Step 6
Add half a cup of warm water, turmeric powder, red chilli powder, and slit green chilli. Lower the flame and add the saffron water. Continue cooking until the mutton simmers in oil and turns tender.
Step 7
Once the Rogan is thick and red add the ghee and cook for another couple of minutes.
By Nandini Bhushan
