How To Make ROGAN JOSH (KASHMIRI STYLE) | Step By Step Guide In English

How To Make Rogan Josh - Rogan Josh Kashmiri Wazwan Style - Rogan Josh Kashmiri Style
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-   / @currieswithbumbi  
Ingredients required For Making Rogan Josh - Serves 5 o 6
* 1.146 kg/ 3 lb lamb shank and shoulder pieces with bones. Please use large chunky pieces for this recipe. You can even use goat meat (known as mutton in India)
*435 gm/ 1 lb yellow/red onions/shallots
* 30 gm/ 1oz / 6 large garlic cloves
* 4 to 5 cloves
* 2 inch length cinnamon stick
* 1 dry bayleaf
* 1 black cardamom
* 4 green cardamoms
* 1 tablespoon salt or as per taste
* 1 tablespoon heaped fennel powder(saunf). I crushed 2 tablespoons of fennel seeds in my mortar and pestle and used 2 tablespoons from the powder. You can save any leftover for making any curry.
* 2 heaped teaspoons dyr ginger powder (saut powder)
* 2 teaspoons Kashmiri chilli powder
* 2 tablespoons sweet paprika
* 1/4th teaspoon turmeric powder
* 2 teaspoons ground coriander seeds (dhania powder)
* 1 teaspoon garam masala powder
* 1/3rd cup oil
* 1 to 2 tablespoons ghee.
How to make homemade ghee -    • HOW TO MAKE GHEE AT HOME WITH UNSALTE...  
* Few threads of saffron soaked in 1/4th of a cup of hot water (optional)
* 3 cups of hot water for making broth. You will need more if not using a pressure cooker.
Method -
* Add the meat into a pressure cooker or pot. Add bayleaf, cloves cinnamon stick, garlic, salt and hot water.
* Allow to come up to a boil on medium heat
* Skim off the scum floating on top and then add crushed cardamom
* Pressure cook for 30 mins or 35 mins if using Instant Pot. If using a regular pot it will take more than an hour for the meat to be 80% cooked. Please note the cooking time in pressure cooker may vary as pressure cookers vary, the quality of meat varies so it may take more or less time. For me it took 30 mins. I would say set a lower time than stated to start with so that even if it turns out to be tough it will get cooked later on while boiling off the gravy.
* After 30 mins switch off heat and allow the pressure to be released naturally and then open the lid of the cooker. Remove all the whole spices (whatever catches your eyes)
* Add a few threads of saffron in a bowl and add a fourth of a cup of hot water to it. Allow it to steep.
* While the meat is getting cooked brown the onions as showed in the video
* Take out the onions once they turn golden brown and spread them out. Allow the onions to cool down and then make a paste in your blender using a third of a cup of water
* Add a table spoon of oil and ghee in the remaining oil and warm it up
* Switch off heat once oil turns warm and add Kashmiri chilli powder and paprika. Immediately add 2 to 3 ladles of meat broth. Switch stove back on. Stir on low heat till the mixture bubbles for a few seconds only.
* Add the red mixture to the broth
* Add fennel powder, ginger powder, turmeric, coriander powder and garam masala powder to the boiled meat. Then add the fried onion paste and saffron water.
* Allow the meat to boil over medium high heat till the gravy gets a bit of a thickness and oil floats on top
* If you see the meat is starting to fall off the bone, take out the meat pieces and boil only the gravy to get that thickness.
Serve Rogan Josh with hot steamed rice/naan/laccha paratha. As with any curry the flavor gets better the more it sits so leftovers will taste even better the next day. It stays good in the refrigerator for 5 to 6 days or can be frozen for long to be enjoyed any time later.
KEEP IN TOUCH FOOD LOVERS -
My email - [email protected]. Share the photos of your culinary success by emailing me.
Facebook -   / currieswithbumbi  
🎬 Related videos -
🎬 Chicken & Lamb Recipes -
   • CHICKEN AND LAMB RECIPES  

🎼Background Music - (From YouTube Audio Library)-
* No.4 Piano Journey By Esther Abrami
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.