Kashmiri Rogan Josh

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grind the fennel seeds until fine.
  • Put the yoghurt in a bowl and beat it with a fork until smooth and creamy.
  • Heat the oil in a large pot over a high flame.
  • When hot, put in the cinnamon and cloves.
  • A second later, put in the ground asafetida.
  • A second after that, put in all the meat and the salt.
  • Stir the meat an cook, still on a high flame for about 5 minutes.
  • Now put in the paprika and cayenne and give the meat a good stir.
  • Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so.
  • Add all the yoghurt this way.
  • Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
  • Add the fennel and ginger.
  • Give the meat some more good stirs.
  • Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
  • Cover completely and cook on low heat for another 45 minutes or until meat is tinder.
  • Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
  • Remove the lid and add the garam masala.
  • You should have a thick, reddish brown sauce.
  • If it is too thin, boil away some of the liquid.
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