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Roghan Josh - Kashmiri Recipe

One more from the khana khazana of my dear mil. Roghan Josh is another popular meat preparation in Kashmir. It is served with steamed rice or pilaf. This is a quick recipe for making Roghan Josh.

Ingredients:

fresh meat pieces 2 lbs (preferably lamb or goat)
oil for cooking,
garlic paste,
salt as per taste,
few cinnamon sticks,
spices: 2 tsp red chilli powder (mirchi), 1/2 tsp fennel powder (saunf), 1/2 tsp garam masala, 1/2 tsp corriander powder (dhania powder), 3/4 tsp turmeric (haldi)
water for cooking,
3-4 tsp fried onion paste,

optional: 1 tsp masala tikki (blend of spices from Kashmir); if using masala tikki, then do not put the other spices.

Method:

First in some oil, fry the meat pieces with cinnamon stick, garlic paste, and salt till color changes.

Add 1/2 cup water and spices (or masala tikki) to this. Fry till water evaporates. Add the onion paste, and about 2-3 cups of water. Pressure cook on high for 2 whistles. Then leave it for about 10 minutes on medium heat. Turn off the heat, and let the pressure cooker cool down on its own.

October 1st, 2007