Shahi Rogan Josh

Shahi Rogan Josh Recipe - A Flavorful Mutton Dish from India

Region / culture: India | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Shahi Rogan Josh is a rich and flavorful Mughlai dish that originated in Kashmir, India. This dish is known for its aromatic spices and tender meat, making it a popular choice for special occasions and gatherings.

History

Rogan Josh has its roots in Persian cuisine and was brought to India by the Mughals. The dish has evolved over time to include local spices and ingredients, resulting in the Shahi Rogan Josh we know today.

Ingredients

250 g minced mutton
2 medium-sized sliced onions
1 tsp garam masala
4 chopped green chillies
3 skinned and chopped tomatoes
1 cup fresh curd
a big pinch of saffron soaked in lukewarm milk
15 cashew nuts
4 tbsp clarified butter
1-inch long piece of ginger
1 tbsp coriander seeds powder
1 tbsp turmeric
6 red chillies
1 tbsp cumin seeds
6 cloves of garlic

How to prepare

First, grind ginger, coriander seeds, turmeric powder, red chillies, cumin seeds, and garlic with an adequate quantity of salt to make a thick paste.
Now, heat ghee in a pan.
Fry onions, green chillies, and tomatoes until they turn brown and the ghee begins to separate.
Add the masala paste and simmer for 3 minutes.
Add keema and continue simmering.
Add beaten curd and a cup of water.
Cook until the meat is tender and the gravy thickens.
Add garam masala, soaked saffron, and cashew nuts.
Cover the pan with a lid and let it sit for a few minutes.
Serve hot, garnished with chopped coriander leaves.

Variations

For a vegetarian version, you can substitute the minced mutton with paneer or mixed vegetables.
Add a handful of dried fruits like raisins or apricots for a sweet and tangy twist.

Cooking Tips & Tricks

Make sure to use good quality meat for this dish to ensure a tender and flavorful result.

- Adjust the amount of green chillies according to your spice preference.

- Soaking the saffron in milk before adding it to the dish will enhance the flavor and color.

Serving Suggestions

Shahi Rogan Josh pairs well with steamed rice, naan, or roti. Serve with a side of raita and salad for a complete meal.

Cooking Techniques

Slow cooking the meat will result in a tender and flavorful dish.

- Use a heavy-bottomed pan to prevent burning and ensure even cooking.

Ingredient Substitutions

You can use yogurt instead of fresh curd in this recipe.

- Substitute cashew nuts with almonds or pistachios for a different flavor profile.

Make Ahead Tips

Shahi Rogan Josh tastes even better the next day, so you can make it ahead of time and reheat before serving.

Presentation Ideas

Garnish with fresh coriander leaves and a sprinkle of saffron strands for a visually appealing presentation.

Pairing Recommendations

Pair Shahi Rogan Josh with a glass of lassi or a refreshing mint cooler for a complete dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 10mg per serving

Alergens

Contains nuts and dairy

Summary

Shahi Rogan Josh is a rich and indulgent dish that is high in protein and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Shahi Rogan Josh is a royal and decadent dish that is sure to impress your guests. With its rich flavors and tender meat, this dish is perfect for special occasions and gatherings. Enjoy this classic Mughlai dish with your loved ones and savor the taste of royalty.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Shahi Rogan Josh. It was many years ago, when I was just a young girl living in Kashmir. My mother had invited some friends over for dinner, and she decided to make this rich and flavorful dish. As I watched her in the kitchen, I was mesmerized by the way she combined the spices and cooked the meat to perfection.

As the delicious aroma filled the house, I knew that I had to learn how to make this dish myself. I spent hours watching my mother cook, asking her questions about the ingredients and techniques she used. She patiently taught me everything I needed to know, and soon I was able to make Shahi Rogan Josh on my own.

Over the years, I have refined the recipe, adding my own twists and adjustments to make it truly my own. I have shared it with friends and family, and it has become a staple in our household. The secret to a good Shahi Rogan Josh, I have learned, lies in the quality of the ingredients and the patience with which it is cooked.

The first step in making Shahi Rogan Josh is marinating the meat. I prefer to use lamb for this dish, as it adds a rich and savory flavor that perfectly complements the spices. I marinate the meat in a mixture of yogurt, ginger-garlic paste, and a blend of aromatic spices such as cumin, coriander, and garam masala. I let the meat sit in the marinade for at least a few hours, allowing the flavors to penetrate and tenderize the meat.

Once the meat is marinated, I heat some ghee in a heavy-bottomed pan and add sliced onions. I cook the onions until they are soft and golden brown, and then add the marinated meat. I let the meat cook slowly, allowing it to absorb the flavors of the spices and yogurt. The key to a good Shahi Rogan Josh is to cook it on low heat, allowing the meat to become tender and the sauce to thicken and develop its rich, deep flavor.

As the meat cooks, I add a few more ingredients to enhance the flavor of the dish. I add some tomato puree for a touch of acidity, and a little bit of cream for richness. I also add some saffron threads, which add a subtle floral note to the dish and give it its signature golden color.

Once the meat is tender and the sauce is thick and creamy, I serve the Shahi Rogan Josh with some basmati rice or naan bread. The dish is rich and flavorful, with a perfect balance of spices and creaminess. It is a dish that always impresses guests and leaves them coming back for more.

I am grateful to my mother for teaching me how to make Shahi Rogan Josh, and for instilling in me a love of cooking. This dish holds a special place in my heart, as it reminds me of my childhood in Kashmir and the love and care that went into preparing it. I hope that you enjoy making this dish as much as I do, and that it brings you as much joy and satisfaction as it has brought me over the years.