Preparation time :20 minutes

Cooking time : 75 minutes

Level :moderate

Country of origin : the Indian sub continent

Rogan ghosht ( mutton )is a Kashmiri Cuisine, brought to India by the Mughals. It is was originally from Persian cuisine. It is an aromatic curried meat dish and it gets its beautiful rich colour from the Kashmiri chillies. The traditional recipe uses a flower called Alkanna which gave its colour"Roghnus Ghosht''

Many adaptions of the dish have come up, the Muslims used yoghurt and is slow-cooked over a charcoal fire, they also use saffron strands to give it a nice colour.

Moreover, its Punjab adaption uses a tomato-based gravy which is stewed in aromatic spices.

Sharing my son's recipe:

Harry's version

Ingredients:

500gms mutton ( ribs and& thigh)
500gms onions
1/2 cup mustard oil

1 tbsp ginger and garlic paste

Spices (A)

2 black cardamon
6 green cardamom a
6 cloves
1 stick cinnamon
2 bay leaf.
1/2 tsp asafoetida

Spices (B)

1/4 tbsp dry ginger powder
1/4 tbsp fennel powder
1 tsp Powdered Kashmiri red chillies
1/2 cup hung curd
1/4 tsp asafoetida

Directions

Finely slice the onions
Heat the mustard oil in a pan till its smoky
Switch off the flame, cool the oil

To the oil add asafoetida, and bay leaf
Add :

Spices A

Let it sizzle,
Add onions and fry till crispy and golden-hued (20 minutes)
Add ginger-garlic paste
Now add the meat and roast till the colour starts changing to a brownish colour.
Season with salt
Add water and let it simmer for 25 minutes with the lid on.

If you're a foodie, then you need a workout. The kitchen is ideal for a torso work out. And you have 25 minutes on hand while the meat is simmering.

The kitchen also has a host of beauty products use them. This is the time.

Now the second part of cooking add

Spices B

Keep stirring till well incorporated, check the water if required, add some, let it stew another 25 minutes or till done

Dish it out and garnish with cilantro

Friday, April 30, 2021

Rogan ghosht