Recipe: To Try At Home Kashmiri mutton Rogan Josh with sheermal bread and raita

Recipe: To Try At Home Kashmiri mutton Rogan Josh with sheermal bread and raita Delicious, fresh and tasty.

Kashmiri mutton Rogan Josh with sheermal bread and raita. Kashmiri Rogan Josh is a delicious flavourful Lamb curry that comes from Persian origin. It is the signature dish of Kashmir, where the name is derived from Persian words in which Rogan meals oil and Josh mean Intense heat. Kashmiri Rogan Josh is an integral part of the lavish spread Waawan.

This mutton rogan josh recipe is a delicacy with intense flavours that you can't make just once.

With the increasing popularity of mutton rogan josh, there are countless versions of it made in all corners of the country. #bakraeid Nothing makes mutton taste better than a well cooked Rogan Josh.

Here I have tried to serve a little bit of Kashmir on a platter.

You can cook Kashmiri mutton Rogan Josh with sheermal bread and raita using 43 ingredients and 23 steps. Here is how you cook that.

Ingredients of Kashmiri mutton Rogan Josh with sheermal bread and raita

1. Prepare of For the Rogan Josh.

2. It’s 1 kg of mutton cut into 2 inch pieces.

3. You need 250 GM of yoghurt whipped till smooth.

4. You need 6 of onions, sliced and deep fried till golden.

5. Prepare 1 tbsp of yoghurt.

6. You need 1/2 cup of ghee.

7. It’s 3 of cloves.

8. Prepare 2-3 of green cardamom.

9. Prepare 1&1/2 inch of ginger.

10. It’s 10-15 of flakes of garlic.

11. You need 3-4 of dried red chili soaked in 1 cup warm water.

12. You need 1/2 tsp of garam masala.

13. It’s 1 1/2 tsp of Kashmiri red chili powder.

14. You need 2 tsp of dhaniya powder.

15. It’s 1 1/2 tspm of salt or to taste.

16. You need 1 of bay leaf.

17. You need 10-15 strands of saffron/kesar soaked in 1/4 cup warm water.

18. It’s 1/4 TSP of powder of green cardamom.

19. It’s 1/4 TSP of powder of nutmeg/ jaiphal.

20. Prepare 1/4 TSP of powder of star anise.

21. You need of For the sheermal.

22. It’s 2 cups of maida.

23. Prepare 3/4 cup of milk.

24. It’s 7-8 strands of saffron.

25. Prepare 1 tbsp of powdered sugar.

26. It’s 1/2 Tsp of baking soda.

27. You need 1 TSP of salt.

28. Prepare 1/4 cup of ghee.

29. It’s 1 tbsp of fennel seeds crushed coarsely.

30. You need As required of Melted butter for greasing.

31. It’s of Mooli Ka raita using hung curd.

32. You need 1 cup of curd (hung for 1/2 hour in a muslin cloth).

33. You need 1/2 cup of grated mooli or cucumber, squeezed.

34. It’s 1/4 TSP of salt or to taste.

35. Prepare 1/2 Tsp of green chillies chopped.

36. Prepare 2 tbsp of chopped green coriander.

37. It’s 2 tbsp of chopped walnuts.

38. You need 1 tbsp of ghee.

39. You need 1/4 TSP of mustard.

40. Prepare 1/4 TSP of cumin.

41. Prepare 1/4 of Kashmiri red chili powder.

42. It’s 1/4 cup of pomegranate seeds for garnish.

43. You need 2 tbsp of chopped green coriander for garnish.

Fluffy and soft sheermal bread mildly flavored with saffron and fennel, i.

Here I have tried to serve a little bit of Kashmir on a platter.

Fluffy and soft sheermal bread mildly.

Rogan josh (British English /ˌrəʊɡən ˈdʒəʊʃ/, American English /ˌroʊɡən ˈdʒoʊʃ/) (Hindi: रोग़न जोश) (Urdu: روغن جوش ‎), also written roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin.

Kashmiri mutton Rogan Josh with sheermal bread and raita instructions

1. Marinate the mutton in yoghurt for 1 hour. Keep aside..

2. Make a brown onion paste with 1 tbsp of yoghurt..

3. Grind ginger, garlic and soaked red chillies using a little water from the soaking to make a paste. Keep aside..

4. Heat ghee in a pressure cooker. Add cloves and green cardamom. Fry for 1-2 minutes. Add the ginger garlic red chili paste. Stir for a few seconds. Remove from fire..

5. Add garam masala, red chili, dhaniya and salt. Return to fire cook for 1 minute..

6. Pick up the mutton pieces from the yoghurt, leaving behind the yoghurt. Roast on high flame till oil separates and it looks fried and browned..

7. Reduce heat. Add the left over yoghurt, stirring constantly on low heat for 5 minutes till it gets well blended..

8. Add 2.5 cups of hot water and 1 bay leaf. Close the cooker and give one whistle. Reduce heat and let it cook on low heat for 8-10 minutes. Open the cooker after pressure drops..

9. Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates..

10. Sprinkle powders of green cardamom, star anise and nutmeg. close the cooker. Let the flavours develop for 1 hour..

11. For sheermal, heat milk in a pot. Take out 2 tbsp milk in a bowl and add saffron to hot milk, keep aside..

12. Add sugar to the milk in the pot. Mix well..

13. In a big bowl add the flour, salt and baking soda. Add sweet milk. Knead it to a soft Dough. Cover with a moist muslin cloth and keep aside for 10 minutes..

14. Preheat the oven to 180 degree Celsius..

15. Add ghee to the dough and Knead again. Cover and set aside for 10 minutes..

16. Divide the dough into small portions. Using a little flour roll out the Dough. Sprinkle crushed fennel and press a little. Prick the bread with fork. Brush with saffron milk..

17. Place the bread on greased baking tray and bake for 8-9 minutes..

18. Remove,brush with melted butter. Serve hot..

19. For the raita. In a big bowl mix hung curd, grated mooli or cucumber. Add salth, green chillies and green coriander. Add half of the walnuts. Mix well..

20. Heat 1 tbsp ghee in a Karachi. Add mustard seed, cumin seeds and Kashmiri red chili powder..

21. Spread the ghee with spices over the raita..

22. To serve kashmir on a platter; take a serving plate..

23. Place sheermal on it, add one piece of mutton along with some thick gravy. Add the raita on the top. Garnish with walnuts, pomegranate seeds and green coriander. Eid Mubarak!!.

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