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Shab Deg Kashmiri Roghan Josh

my version of Rogan Josh

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Kashmiri fried rice

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Shab Deg Kashmiri Roghan Josh

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Shab Deg Kashmiri Roghan Josh

	4.0 Stars based on 261 Reviews
Author : johsna6...	Published On : Sep 28, 2007
Preparation Time: 7 min	Recipe Type : NonVeg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Mutton

Description : Shab Deg Kashmiri Roghan Josh Recipe made easy, learn how to make Shab Deg Kashmiri Roghan Josh Recipes at home.

Recipe of Shab Deg Kashmiri Roghan Josh
Ingredient Name	Unit	Quantity

Almond paste	grams	50
Balai	grams	250
Cumin powder	grams	5
Curd	grams	500
Garam masala	tsp	1
Ghee	grams	500
Ginger	grams	50
Kashmiri ver	piece	1
Lime juice	tbsp	2
Onions	grams	600
Pepper	grams	5
Red chilli powder	grams	15
Turnips	grams	250
Cinnamon	grams	5
Cloves	grams	5
Garlic	grams	50
Green cardamom	grams	3
Kewra jal	ml	30
Mince meat	grams	500
Mutton	grams	1000
Raw papaya	grams	20
Saffron	grams	5
Salt	to taste
Shahi jeera powder	grams	3
Turmeric	grams	5
Directions \| How to make Shab Deg Kashmiri Roghan Josh

Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork. Grind the garlic to a paste. Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes. Then in the ghee fry the turnips to a golden brown colour. Remove and keep. In the same fat fry finely sliced onions till golden brown and crisp. Keep aside. Grind the ginger to a paste and divide in three parts. Grind clove, cinnamon to a paste. To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meatto a very soft texture so that it can be strained to obtain the yakhni. When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside. Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes. Shape into balls or koftas approximately the size of the turnips. Deep fry in the ghee and keep aside. Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently. Add sufficient water for a thick gravy and to cook the meat. Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night. In the morning, when you open the deg the ghee would be floating on the top. Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Shab Deg Kashmiri Roghan Josh

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