vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Shabdeg Kashmiri Rogan Josh

Shabdeg Kashmiri Rogan Josh
Green Lamb Curry Hariyali Gosht

Green Lamb Curry Hariyali Gosht

Hariyali Gosht is a traditional mutton delicacy from the exquisite kitchen of Mughals, fa...

Brinjal Curry Ennai Kathirikai Kulambu

Brinjal Curry Ennai Kathirikai Kulambu

This ennai kathirikkai kulambu is one of the typical south Indian gravies which will be d...

DAL MAHARANI -1

Dal Maharani -1

Dal Maharani is the quintessential celebratory lentil for Northern India. Its silky consi...

KURMA BHAJI

Kurma Bhaji

A typical Maharashtrian style Kurma curry combined with mixed vegetables cooked in a spic...

Cauliflower Makhani

Cauliflower Makhani

How to make cauliflower Makhani?How to cook cauliflower Makhani?Learn the recipe caulifl...

PHOOL MAKHANA SUKHA ALOO

Phool Makhana Sukha Aloo

phool makhana is called lotus seeds we can make only a dry preperation with this so lotus...

Shabdeg Kashmiri Rogan Josh Recipe, How To Make Shabdeg Kashmiri Rogan Josh Recipe

Kashmiri Rogan Josh is a delicious flavorful Lamb curry that comes from Persian origin. Learn the recipe of Shabdeg Kashmiri Rogan Josh by vahchef.

Kashmiri Rogan Josh is an integral part of the lavish spread Waawan. No celebrations are complete without this signature dish, typically made with lamb but now days even mutton is used to make this authentic and aromatic Rogan Josh.

About Recipe

How to make Shabdeg Kashmiri Rogan Josh

(89 ratings)
0 reviews so far
Prep time
20 mins
Cook time
240 mins
Total time
260 mins
Shabdeg Kashmiri Rogan Josh
Author : Vahchef
Main Ingredient : Mutton
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Shabdeg Kashmiri Rogan Josh
• Mutton - 1 kg.
• Mince meat - 500 gallons.
• Turnip - 250 grams.
• Curd - 500 grams.
• Balai - 250 grams.
• Turmeric powder - 1 tea spoon.
• Onion - 600 grams.
• Garlic - 50 grams.
• Ginger - 50 grams.
• Green cardamom - 5 numbers.
• Cumin powder - 1 tea spoon.
• Shahi jeera powder - half tea spoon.
• Red chilli powder - 3 teaspoons.
• Kashmiri ver - 1 number.
• Raw papaya - 20 grams.
• Garam masala - 1 tea spoon.
• Almond paste - 50 gallons.
• Lime juice - 2 tablespoons.
• Saffron - 2 pinch.
• Clove - 5 numbers.
• Cinnamon - 5 grams.
• Pepper - 1 tea spoon.
• Kewra essence - 1 tablespoon.
• Ghee - 500 grams.
• Salt - to taste.
Method:
  • 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.
  • One part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal, apply 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 gheefry 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 andGaram 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.
  • Then 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.

Serve hot with sheermal or bakarkhani for breakfast.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter