A beautiful Kashmiri gravy that is robust with flavors of varied spices. Serve this aromatic rogan josh with Kashmiri pulao.
- Mix the meat pieces with the Curd nicely, so that all pieces get evenly covered by it.
- In a pan add Mustard Oil when the foam disappears from the oil, add the Meat pieces covered with Curd, and also any surplus Curd.
- Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the Cloves, Cumin Seeds, Salt and a pinch of Asafoetida.
- When the liquid coming out of both the Meat and the Curd dries up, and the Meat begins to get fried in the oil, continue turning it till Meat pieces turn golden-brown.
- Now add half a cup of water, the Red Chili Powder, Turmeric powder and the Sugar. Go on turning the Meat till it acquires a brownish red colour and almost all water evaporates.
- Be careful that the Meat
- pieces do not stick to the bottom of thepan and get charred. Add again 2 cups of water, Dry Ginger and Aniseed Powders. Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red, thick and oily.
- Now add the pure Ghee and Garam Masala . Cook for 2 or 3 minutes more. Rogan Josh is ready for serving.
Serve it.