Kashmiri Recipe Roganjosh

• ½ kg or1 lb leg or shoulder portion of lamb or goat meat/mutton
• 2½ tsp red chilli powder
• 1½ tsp ginger powder
• 1 tsp fennel powder
• 1 tsp white cumin powder
• 2 tbsp yoghurt
• 3 crushed cloves
• 1 stick crushed cinnamon
• 2 bay leaves(if available)
• a pinch of asafoetida
• 2 crushed black cardamoms
• 5 cardamoms
• 3 tbsp of cooking vegetable oil
• salt to taste or ½ tsp

• Wash mutton/meat and drain water in a colander.
• Heat oil in a pressure cooker or a cooking pan.
• Add asafoetida, half crushed cinnamon, 1/4th tsp. white cumin seeds, 2 green cardamoms, bay leaves, 2 black cardamoms, cloves to oil and sauté at medium heat.
• Add meat and fry.
• Fry for approximately 10 minutes or until the liquid released from the meat is absorbed and the meat turns brown.
• Add red chilli powder and yoghurt.
• Continue frying until the white color of the yoghurt completely fades away.
• Add ginger powder, fennel powder, pinch of turmeric and salt.
• Add 1/2 cup of water.
• Cover and pressure cook for about 10 minutes or until 3 whistles. Turn off the burner and open the lid of the cooker when pressure drops. If excess liquid is visible boil until it forms a thick gravy.
  • If cooking in a pan, add one or more cup of water, cover and cook at medium heat approximately for 25 minutes or until the meat is tender.
• Grind white cumin seeds and green cardamoms.
• Sprinkle this mixture on meat, and cover to retain the aroma

Cultural Significance: Roganjosh is a main dish on any occasion from informal invitation to formal occasions like weddings.

Note: If cooking on an electric burner, remove from the burner immediately after the dish is ready to avoid over cooking.

Prestige pressure cooker or Futura pressure cooker does not whistle as Hawkins pressure cooker does. So cook for 10-15 minutes then turn off stove and remove from stove and let pressure drop inside.