Kashmiri mutton Rogan Josh with bread and raita

Name: Kashmiri mutton Rogan Josh with bread and raita
Total time: 7200 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 kg mutton cut into 2 inch pieces; 250 GM yoghurt whipped till smooth; 6 onions, sliced and deep fried till golden; 1 tbsp yoghurt; 1/2 cup ghee; 3 cloves; 2-3 green cardamom; 1&1/2 inch ginger; 10-15 flakes of garlic; 3-4 dried red chili soaked in 1 cup warm water; 1/2 tsp garam masala; 1 1/2 tsp Kashmiri red chili powder; 2 tsp dhaniya powder; 1 1/2 tspm salt or to taste; 1 bay leaf; 10-15 strands saffron/kesar soaked in 1/4 cup warm water; 1/4 TSP powder of green cardamom; 1/4 TSP powder of nutmeg/ jaiphal; 1/4 TSP powder of star anise; 2 cups maida; 3/4 cup milk; 7-8 strands saffron; 1 tbsp powdered sugar; 1/2 Tsp baking soda; 1 TSP salt; 1/4 cup ghee; 1 tbsp fennel seeds crushed coarsely; As required Melted butter for greasing; 1 cup curd (hung for 1/2 hour in a muslin cloth); 1/2 cup grated mooli or cucumber, squeezed

Swati @swati_17

Chandigarh/ Gurgaon, India

#bakraeid
Nothing makes mutton taste better than a well cooked Rogan Josh. Here I have tried to serve a little bit of Kashmir on a platter. I have combined 3 amazing Kashmiri recipes into one to make this delicious recipe. Fluffy and soft sheermal bread mildly flavored with saffron and fennel, is a traditional bread from Kashmiri cuisine. Spicy and heavenly tasting mutton Rogan Josh is a must in any Kashmiri function and along with it is some walnut and mooli Ka raita. Since it was difficult to get mooli in summers I replaced it with cucumber as it has the same crunch.

Swati @swati_17

Chandigarh/ Gurgaon, India

Saved

Ingredients

2 hours plus

4-5 servings

For the Rogan Josh
1 kgmutton cut into 2 inch pieces
250 GMyoghurt whipped till smooth
6onions, sliced and deep fried till golden
1 tbspyoghurt
1/2 cupghee
3cloves
2-3green cardamom
1&1/2 inch ginger
10-15flakes of garlic
3-4dried red chili soaked in 1 cup warm water
1/2 tspgaram masala
1 1/2 tsp Kashmiri red chili powder
2 tspdhaniya powder
1 1/2 tspm salt or to taste
1bay leaf
10-15 strandssaffron/kesar soaked in 1/4 cup warm water
1/4 TSPpowder of green cardamom
1/4 TSPpowder of nutmeg/ jaiphal
1/4 TSPpowder of star anise
For the sheermal
2 cupsmaida
3/4 cupmilk
7-8 strandssaffron
1 tbsppowdered sugar
1/2 Tspbaking soda
1 TSPsalt
1/4 cupghee
1 tbspfennel seeds crushed coarsely
As required Melted butter for greasing
Mooli Ka raita using hung curd
1 cupcurd (hung for 1/2 hour in a muslin cloth)
1/2 cupgrated mooli or cucumber, squeezed
1/4 TSPsalt or to taste
1/2 Tspgreen chillies chopped
2 tbspchopped green coriander
2 tbspchopped walnuts
1 tbspghee
1/4 TSPmustard
1/4 TSPcumin
1/4Kashmiri red chili powder
1/4 cuppomegranate seeds for garnish
2 tbspchopped green coriander for garnish

Saved

Steps

2 hours plus

1

Marinate the mutton in yoghurt for 1 hour. Keep aside.
2

Make a brown onion paste with 1 tbsp of yoghurt.
3

Grind ginger, garlic and soaked red chillies using a little water from the soaking to make a paste. Keep aside.
4

Heat ghee in a pressure cooker. Add cloves and green cardamom. Fry for 1-2 minutes. Add the ginger garlic red chili paste. Stir for a few seconds. Remove from fire.
5

Add garam masala, red chili, dhaniya and salt. Return to fire cook for 1 minute.
6

Pick up the mutton pieces from the yoghurt, leaving behind the yoghurt. Roast on high flame till oil separates and it looks fried and browned.
7

Reduce heat. Add the left over yoghurt, stirring constantly on low heat for 5 minutes till it gets well blended.
8

Add 2.5 cups of hot water and 1 bay leaf. Close the cooker and give one whistle. Reduce heat and let it cook on low heat for 8-10 minutes. Open the cooker after pressure drops.
9

Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates.
10

Sprinkle powders of green cardamom, star anise and nutmeg. close the cooker. Let the flavours develop for 1 hour.
11

For sheermal, heat milk in a pot. Take out 2 tbsp milk in a bowl and add saffron to hot milk, keep aside.
12

Add sugar to the milk in the pot. Mix well.
13

In a big bowl add the flour, salt and baking soda. Add sweet milk. Knead it to a soft Dough. Cover with a moist muslin cloth and keep aside for 10 minutes.
14

Preheat the oven to 180 degree Celsius.
15

Add ghee to the dough and Knead again. Cover and set aside for 10 minutes.
16

Divide the dough into small portions. Using a little flour roll out the Dough. Sprinkle crushed fennel and press a little. Prick the bread with fork. Brush with saffron milk.
17

Place the bread on greased baking tray and bake for 8-9 minutes.
18

Remove,brush with melted butter. Serve hot.
19

For the raita. In a big bowl mix hung curd, grated mooli or cucumber. Add salth, green chillies and green coriander. Add half of the walnuts. Mix well.
20

Heat 1 tbsp ghee in a Karachi. Add mustard seed, cumin seeds and Kashmiri red chili powder.
21

Spread the ghee with spices over the raita.
22

To serve kashmir on a platter; take a serving plate.
23

Place sheermal on it, add one piece of mutton along with some thick gravy. Add the raita on the top. Garnish with walnuts, pomegranate seeds and green coriander. Eid Mubarak!!

Saved

Cooksnaps

Saved

Swati @swati_17

on July 30, 2020 07:52

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati