Roghan Josh/ روغن جوش
Roghan Josh one of the signature recipes of kashmiri cusine was introduced to kashmir by Mughals.Roghan means ghee/butter/oil in Persian & refers to colour Red in urdu. Josh refers to passion/fiery/hot.it is a dish in an oil-based gravy packed with flavours and aroma.traditionally it is prepared using slow-cooking method but with time there are many versions of recipe.try out my recipe if you like to indulge in some delectable food
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Roghan Josh/ روغن جوش
Roghan Josh one of the signature recipes of kashmiri cusine was introduced to kashmir by Mughals.Roghan means ghee/butter/oil in Persian & refers to colour Red in urdu. Josh refers to passion/fiery/hot.it is a dish in an oil-based gravy packed with flavours and aroma.traditionally it is prepared using slow-cooking method but with time there are many versions of recipe.try out my recipe if you like to indulge in some delectable food
#ambassador
Cooking Instructions
- 1
Take meat(beef/mutton)with bone.grind fresh garam masala powder.
- 2
Take kashmiri mirch powder, powder,saunf (fennel seed) powder,ginger powder in bowl. Mix in 1/4 cup water.keep aside
- 3
Warm up ghee+oil in pot.add bay leaf,staranise(badiyan),cinnamon &fry a min.add sliced onion,let them caramized at low- medium flame,do not do at high flame
- 4
When onions are soften,add
garlic paste & fry.then add mutton & fry till colur changes.
- 5
Add masala soaked in water,fry well.then add 2-3 cups water to get mutton soften.I dont use cooker,so I let my meat cooked at medium till almost done.you can use cooker as well.
- 6
When the meat is almost tender & water is reduced,add yogurt, salt,garam masala powder and fry mutton till oil seprates.
- 7
Taste and adjust seasonings, add water to make gravy to your choice.I kept it medium bhuna salan like texture as liked by my family.add ghee at top before serving.garnish withginger julienn, fresh coriander,green chillies.sprinkle garam masala as well.serve with homemade white naan.enjoy
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