Kashmir

Rogan josh

Name: Rogan josh
Total time: 2 h
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 750 g bone in, medium pieces mutton (goat meat); 4 tbsp mustard oil; 3/4 cup whisked smooth curd (plain yogurt, natural yoghurt); 2 tbsp kashmiri chilli powder; 1 tbsp ground to powder fennel seeds; 1 1/2 tsp dry ginger powder (ground ginger); 2 black cardamom 4 green cardamom, 4 cloves, a cinnamon stick, 2 bay leaves whole spices; a generous pinch asafoetida; 1/2 tsp garam masala; Salt, to taste; 2 cups hot water

Fiery red, gently hot. Kashmiri chillies are mostly here for the photograph.

120 minTime

41 gProtein each

mediumSpice

Red, slow and Kashmiri3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

395kcalsame

41 gproteinsame

3 gfibresame

120minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)750 g, bone in, medium pieces

Mustard oil4 tbsp

Curd (plain yogurt, natural yoghurt)¾ cup, whisked smooth

Kashmiri chilli powder2 tbsp

Fennel seeds1 tbsp, ground to powder

Dry ginger powder (ground ginger)1½ tsp

Whole spices2 black cardamom, 4 green cardamom, 4 cloves, a cinnamon stick, 2 bay leaves

Asafoetidaa generous pinch

Garam masala½ tsp

Saltto taste

Water2 cups, hot

Method

6 steps

1Heat the mustard oil in a heavy pot until it just smokes, then turn off the heat for a minute.
2Back on the heat, add the whole spices and asafoetida, then the mutton. Sear on high, turning, until browned and the juices dry up.
3Stir the Kashmiri chilli powder into 1/4 cup water and pour it in. Fry, stirring, for 2 minutes.
4Lower the heat and add the whisked curd a spoonful at a time, stirring between each, until it is absorbed.
5Add the fennel powder, dry ginger powder, salt and hot water. Cover and simmer on low until tender.
6Sprinkle the garam masala, cover and rest 10 minutes before serving with steamed rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmir

Rogan josh

Fiery red, gently hot. Kashmiri chillies are mostly here for the photograph.

120 minTime

41 gProtein each

mediumSpice

Red, slow and Kashmiri3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

395kcalsame

41 gproteinsame

3 gfibresame

120minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)750 g, bone in, medium pieces

Mustard oil4 tbsp

Curd (plain yogurt, natural yoghurt)¾ cup, whisked smooth

Kashmiri chilli powder2 tbsp

Fennel seeds1 tbsp, ground to powder

Dry ginger powder (ground ginger)1½ tsp

Whole spices2 black cardamom, 4 green cardamom, 4 cloves, a cinnamon stick, 2 bay leaves

Asafoetidaa generous pinch

Garam masala½ tsp

Saltto taste

Water2 cups, hot

Method

6 steps

1Heat the mustard oil in a heavy pot until it just smokes, then turn off the heat for a minute.
2Back on the heat, add the whole spices and asafoetida, then the mutton. Sear on high, turning, until browned and the juices dry up.
3Stir the Kashmiri chilli powder into 1/4 cup water and pour it in. Fry, stirring, for 2 minutes.
4Lower the heat and add the whisked curd a spoonful at a time, stirring between each, until it is absorbed.
5Add the fennel powder, dry ginger powder, salt and hot water. Cover and simmer on low until tender.
6Sprinkle the garam masala, cover and rest 10 minutes before serving with steamed rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rogan josh

Make it your way

Ingredients

Method

Rogan josh

Make it your way

Ingredients

Method

Make it a meal