Mutton Rogan Josh

This is a classical Kashmiri Recipe. I have always been disappointed whenever I have had rogan josh in restaurants as the recipe is never same and taste can be as variable as a womans mood! However, the classical taste is from a Kashmiri kitchen. I am told that there are two ways of making a Rogan Josh, one the Kashmiri Pandit style and the other the Kashmiri muslim way. The difference is the use of onions in the muslim way. I was lucky that my sister was married to a Kashmiri and she picked up the recipes from her mother-in-law taking it even further. Being a gifted cook she has evolved her own recipes and the following is her take on the classical Rogan Josh (though the recipe is pretty classical Kashmiri Brahmin style). It is a highly flavoursome and my favourite comfort food with rice after a tiring day at work with some chilled beer!

iv>Kashmiri Rogan Josh

Lamb 1Kg - use chopped shoulder peices on the bone + Ribs chopped into squares on the bone

Oil (mustard oil if you have it)10 tbs depends on fat on the lamb

Asafoetida (a pungent spice easily available) - 1/2 tsp

cloves 6

Cinnamon - 1" x 2

Black Cardomom -2

Green Cardommoms - 6

Kashmiri Red Chilli powder - 2tps (alternative red paprika)

Ground Ginger powder (sounth (hindi)) 1.5 tsp

Fennel powder 2 tsp (fresh better)

Yoghurt 3-4 Tbs

• Heat oil (not too hot) in the pressure cooker (or any heavy bottomed deep dish)
• in hot oil add half asafoetida powder and as soon as it splutters add the lamb and salt (according to taste, though this dish is best slightly on the saltier side)
• on lowish heat keep stirring the lamb till the moisture dries up and lamb turns slightly brownish (about 25 mins)
• on low heat move the lamb pieces to the side to create a central well of oil.
• In the oil first add the whole spices
• when spices splutter add the chilli powder and after a minute once the oil has taken the colour stir all the lamb pieces in the oil and spices.
• Add in the fennell and Dried ginger powder and the rest of the asafoetida.
• Add plain yoghurt and stir in for about a minute
• Add hot water - <200>
• Cook for about 20-30 minutes till the mutton/lamb is tender.

To serve - plain boiled rice and a little bit of the concentrated gravy. mix it in with fingers till the rice takes a light red colour and then stuff your face. If its a bit mild use more gravy if strong add a wee bit more rice.

Booze - chilled beer nicely washes it down.