VCC 354 - Roganjosh

This original Kashmiri lamb dish recipe is kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Roganjosh (Lamb curry) recipe
(unedited version)

Ingredients:

1 LAMB (LEG PART)---- - 1000 GM. (2lbs)

2 VEGTABLE OIL--------1 CUP

3 THICK CURDS---------- ½ CUP

4 WATER-------------------- 2 GLASSES

SPICES:

1 KASHMIRI RED CHILLIES---- 2 Tblsp

2 FENNEL POWDER-----------3 Tblsp.

3 GINGER POWDER----------------1/2 Tblsp.

4 CORIANDER POWDER---------1&1/2 Tblsp

5 SUGAR---------------------------------1/2 Tsp.

6 GARAM MASALA------------------1 Tblsp

SEASONING:

1 ASAFOETIDA----------------------------SMALL PINCH

2 BAY LEAVES----------------------------- 3 LEAVES

3 CLOVES (CRUSHED)---------------------4 NOS

4 CINNAMON 1" SIZE----------------------3 STICKS

5 BLACK CARDAMOM (CRUSHED)----3 NOS.

6 Salt to taste.

Method:

1. Heat oil in a pressure coocker, add all the seasonings, and let it fry for few seconds.

2. Now add washed lamb and fry it till whole water is dried and it leaves the oil. Add sugar and fry to make it more red. Mutton pieces should be fried till red all round. The fire should be slow.

3. Beat curds well, add to it, and stir well. Now add all the spices except Garam Masala. Fry till all the curds is absorbed.

4. Now add water, close the lid, and cook till tender or pressurize for 10 mts, if necessary.

5. Now add garam masala; boil till gravy thickens and oil floats on top.

END PRODUCT: Mutton pieces should be red inside out with little gravy. Serves about 10 people.

Nancy's note: "In original Kashmiri dishes mustard oil was used. Oil has to be heated to smoking point and then use it, so that the pungency goes off, but I have been using only refined oil all through, does not make much difference."

[vkn]I have taste-tested this recipe as it is today, and the above picture is the end-result of it. Superdelicious! Do try it out.

VCC: VCC Q4-2006: FAHC: FAHC-campaign