One of the signature Kashmiri curries, meat is cooked with browned onions, spices and yogurt. The liberal use of Kashmiri red chillies imparts a dramatic red colour to the curry. Rogan josh was originally brought to Kashmir by the Mughals.
- 1 kg meat-cut into pieces
- 5 cups water
- 2 1/4 tsp salt
- 1 Tbsp ground garlic
- 1 cup pure ghee
- 4 cloves
- 8 green cardamoms
- 5 tsp turmeric powder
- 2 Tbsp onion paste-fried
- 4 tsp Kashmiri red chilli powder-dissolved in a cup of water
- 1/2 tsp saffron-ground and added to 2 tbsp warm water
- 1 cup dry cockscomb (mawal) flowers-heated with a cup of water
- 1/4 tsp black pepper powder
- 1.Boil the meat in the water; remove the scum with a ladle until the water is clear.
- 2.Add the salt and the garlic. Boil until the meat is half done.
- 3.Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.
- 4.Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.
- 5.Remove from heat and sprinkle a tbsp of water and cover.
- 6.To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.
- 7.Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.
- 8.Add the cockscomb flower extract, saffron water and black pepper powder.
- 9.Mix well and bring rapidly to a boil.