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Kashmiri Rogan Josh Recipe

Kashmiri Rogan Josh - You can’t get enough of healthy and delicious food! Try the new Kashmiri Rogan Josh recipe and give your regular cuisine a new flavor. Try this tasty recipe and get maximum praises from your family. Feedback is welcome!

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shaista from karachi
Ingredients
  1. • 1 tablespoon whole fennel seeds
  2. • 3¼ cups plain yoghurt
  3. • 6 tablespoon vegetable oil
  4. • 1¾" stick of cinnamon
  5. • ½ teaspoon whole cloves
  6. • 2½ teaspoon salt
  7. • 1 pn asafetida
  8. • 3 lb cubed lamb
  9. • 4 teaspoon paprika
  10. • ½ teaspoon cayenne pepper
  11. • 1½ teaspoon dried ginger
  12. • 3 2/3 cupswater or beef broth
  13. • ¼ teaspoon garam masala
Method
  • Grind the fennel seeds until find. 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 and 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.
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Reviews & Discussions

This weekend I will be making so many dishes including this Kashmiri Rogan Josh recipe that I have just saw on this page. It looks tempting and my husband loves this dish a lot.

  • Aadila, Karachi
  • Thu 02 Feb, 2017

Ths is n0t da method c0okng kashmiri rogan josh .Thse people r makng m0ckery of kashmiri food.

  • Farooq Rather, baramulla kashmir
  • Fri 20 Apr, 2012