Kolu Houseboats

Description:
Rogan josh is an aromatic curry dish hailing from Kashmir. Rogan means oil in Persian, while josh means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat. Rogan josh was brought to India by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Indian adaptation of Rogan josh occurred.

         
Ingredients: Lamb Mutton (Halal), Ghee, Cloves, Kashmiri Red Chillies powder, Ginger powder, Green Cardomom, Garlic paste, Turmeric, Typical kashmir Onion paste (Pran), Coxcomb (Maval), Saffron, Salt.

Ingredients

1kg neck of lamb-cut into cubes and pieces

5 cups water

1 1/2 tbsp ginger powder, soonth

1 tbsp garlic paste

6 green cardamoms

6 cinnamon sticks - 1" each

6 cloves

6 black cardamoms

salt to taste

5 bay leaves

2 tsp turmeric powder

2 tbsp spring or pearl onions

4 cups yogurt / 2 cups cooked yogurt

1 cup pure ghee

1 cup coxcomb water Kashmiri red chilli powder as per taste, dissolved in the 4 cups of water

1/2 tsp of saffron ground and dissolved in 2 tbsp of water

Method

Blanch the meat in boiling water for a minute. Drain the water and wash the meat in cold water. Heat 1 cup of coxcomb with 1 cup of water for 2 minutes, cool and strain through a muslin, saving the extract. Whisk 4 cups of yogurt with 1 cup of water and whisk to a smooth blend. Heat it on a pan to a boil, then bring heat to low, and cook until reduced to half the quantity and colour has changed to off white. Allow the ghee to melt in a pan, add the meat and fry. Add ginger, garlic, green cardamom, cinnamon sticks, cloves, black cardamom, salt, bay leaves turmeric powder and fry. Add 1 cup red chilly powder and yoghurt and stir fry the meat until the water is completely absorbed and ghee rises to the surface. Repeat this process adding a cup of water at a time, three more times. Reduce the heat to low, cover and simmer until the meat is tender and very little water remains Add the coxcomb and saffron extracts, bring to a boil, simmer until well blended and serve.