Roganjosh is my favorite authentic kashmiri dish and when ever I have ordered it in a restaurant I have been disappointed given that the restaurants make it gravy based where as it is supposed to be dry. Its made with lamb/goat meat chops...its spicy as hell & scrumptious as heaven...
lets get going here
Ingredients:
2 lb lamb/goat meat (chops)
1 cup beaten yogurt
5 black cardamoms
3 bay leaves
8 - 10 cloves
a pinch of asafoedita
1 table spoons red chilli powder - this depends on how hot you want to make the dish.
2 table spoon fennel powder
1 table spoon ginger powder
salt to taste
2-3 table spoon oil
Prepare:
Crush the black cardamoms, bay leaves, cloves, mix them in the yogurt and marinate the chops in this batter for 10-15 minutes.
On the stove:
Add the oil into the pan, let it heat up and then add the asafoetida, salt and meat. Cook with occasional stirring till all the yogurt dries out and the meat turns brown in color. This should take about 15-20 mins on medium heat.
Add the red chilli, fennel and ginger powders and mix it well. Sprinkle a little water if you think the meat is sticking to the pan or is getting too dry.
Add 1.5 cups of water and bring the meat to a boil, simmer the heat and let it cook with a cover on the pan for about 40-45 mins with occasional stirring to make sure the meat doesn't stick to the bottom of the pan.
YUMM ROGANJOSH IS READY TO BE SERVED WITH STEAMED RICE !!! NJOY
