Indian cuisine is one of my favourite types of food and I love to try new dishes all the time. I love rogan josh and usually make this with lots of onions and peppers. However, I recently came across this recipe for a Kashmiri rogan josh online and it is totally different. I adapted the original recipe to suit the spice-level preferences of my family, but the overall recipe is an authentic Indian dish. Here is a recipe for a meat Kashmiri rogan josh.
Ingredients for Meat Kashmiri Rogan Josh
- 800g diced lamb or beef
- 300g full-fat natural yoghurt
- 8 cloves of garlic
- 2-inch chunk of peeled ginger, grated
- 2 cardamom pods
- 3 chillies
- 2 tsp cumin seed (or ground cumin)
- 6 tbsp vegetable oil or ghee
- 2 tsp cinnamon
- 3 tbsp ground almonds
- 1 tsp garam masala
- 1 tsp coriander seeds or ground coriander
- 2 tsp ground fennel seeds
- 1 tbsp chopped fresh coriander
- Black pepper
How to Make Meat Kashmiri Rogan Josh
- Put the chillies, the garlic, the ginger and all the spices into a food processor with a little water and blitz into a paste.
- Add the oil to a large frying pan over a medium-high heat.
- When the oil is sizzling, add the meat and cook for six minutes until meat is browned.
- Add the paste to the pan and cook for a further five minutes, stirring occasionally to coat the meat.
- Add half the yoghurt to the pan and cook for five minutes stirring constantly so the meat absorbs the yoghurt.
- Add the second half of the yoghurt and allow to come to the boil before reducing the heat.
- Add black pepper and the ground almonds and stir into the sauce.
- Simmer until the sauce has reduced by approximately a third.
- Cover the pan with a lid and leave to cook on a low heat for approximately an hour.
- Sprinkle with fresh coriander and serve with pilau rice and naan bread.
Written in response to the Daily Prompt ‘Authentic’ on The Daily Post.