I was invited by a Kashmiri friend for Id–ul–Zuha and the taste of the Mutton Roghan Gosht still lingers in my mouth. I promptly took the recipe from my friend and tried the same at home which came out wonderfully.
Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means “clarified butter” or “fat” in Persian, while juš (alternatively romanised josh), gives the figurative meaning of “intensity” or “passion” and ultimately derives from the verb jušidan meaning “to heat”. Rogan josh thus means cooked in oil at intense heat.
Rogan josh (or roghan josh) is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the “Wazwan”). It consists of braised Lamb chunks cooked with a gravy based on browned yogurt, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat The recipe’s spice is one of aroma rather than heat, and the traditional dish is mild enough to be appreciated by Western palates that may not have been conditioned to tolerate the heat of chilies. Saffron is also part of some traditional recipes.
Serving Size of Mutton Roghan Josh : 3-5
Ingradients of Mutton Roghan Josh
Mutton : 750 gm, preferably lamb, cut in to 1½ inches or weighing around 70 Gms
Fish Pada – Indian Fish Pickle Serving Size: 2-4
2 kg of Mackrels Or suitable Fish like Mullet , Snapper , Barramundi ,
Oil & Salt
Fish Molee (Fish Curry in Coconut Milk) Serving Size: 4
Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
Cinnamon Sticks (Patta) – 2 half inch pieces
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