KASHMIRI DISHES

 

KASHMIRI ROGAN JOSH

 

" A Dish made with Lamb with a Thick Layer of Fat on top."

Serves 4

 

INGREDIENTS

800 gms - Stewing Meat with Bone from Lamb Shoulder and Neck,Cut into 5 cm Cubes
6-7 Tbsp- Oil
A Pinch- Asafoetida
2 Inch Piece- Cinnamon Stick
8 Nos- Cloves
8 Nos- Peppercorns
4 Nos- Cardamom
1 Tbsp- Kashmiri Red Chilli Powder
2 Tbsp- Fennel Powder
2 Tbsp- Ginger Powder
Salt- To Taste
1 Tbsp- Coriander Powder
1 Tcup- Well Beaten Curd
2-3 Tcup- Water

 

METHOD

1. Heat Oil in a Heavy Bottom Pan and then add Asafoetida to it.Add Cinnamon,Cardamom,Peppercorns and Cloves.
2. Add Lamb Pieces to it and cook on a medium flame till the pieces get a reddish brown colour.
3. Sprinkle little water and see that it does not stick to the bottom of the pan.Stir Well on a low flame.
4. Add Red Chilli Powder,Ginger Powder,Fennel Powder ,Coriander Powder and Salt.
5. Add Curd to it and then add water.See that no lumps are formed.
6. Cook covered till Meat becomes tender.
7. Check the Seasoning and adjust accordingly.
8. Serve Hot.