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By Lalit Niranjan


ЁЯШКЁЯШКЁЯШКЁЯШК


KASHMIRI ROGAN JOSH



INGREDIENTS

1 kg mutton lamb

1 tsp dry ginger,

1 tsp saunf (Aniseeds)

1 tsp sahi jeera,

6-8 garlic flakes

1 tsp black pepper,

1”x2 cinnamon stick

4-6 green cloves, 4-6 cloves

1 -2 bay leaves, 1 tsp saffron

1 cup yoghurt

¾ cup desi ghee or mustard oil

A pinch of hing (Asafetida)

PREPARATION

Whisk the yoghurt and add saffron, keep aside, Grind all the ingredients and make smooth paste of it, keep aside.

METHOD

1 Heat desi ghee or oil, saut├й the hing, add mutton and the paste of the masala, cook on slow flame till the mutton is tender.

2 Add the saffron yoghurt, cook for a while till the yoghurt is dissolved and the gravy is of desired consistency.

3 Serve hot with Roti, Rice.

Note: This recipe originally belongs to kasmiri cook book, it has been tried and with little modification it has been presented.  

 


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