Roganjosh Meat Spices from Kashmir (Roghan, Rogan Josh, Roghanjosh)

Ajika Roganjosh Meat Spices from Kashmir (Roghan, Rogan Josh, Roghanjosh)

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This onion-based curry is sweet to medium hot. Great with meat, fish or vegetables, but try it with pulses as well, or add to a stir-fry. The Roganjosh spice blend is a recipe from Kashmir with origins in Persia. Roghan means ghee in Farsi and josh is heat in Hindi. It refers to the succulent meats stirfried in ghee with with vibrantly warm spices. It has become one of the most popular dishes of India due to its excellent combination of spices.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.

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Black cardamom, green cardamom, turmeric, mint, fennel, cloves, black pepper, fenugreek leaves, salt, ground ginger, bay leaves, asafoetida, mustard seeds, fennel.

1. Clean and wash meat.
2. Mix yogurt with chopped cilantro, ginger, red chilly powder and asafetida. Marinate the meat with this mixture and keep aside for 10 minutes.
3 Crush the saffron, add to hot milk and set aside.
4. Heat oil in a thick bottom pan. Add the marinated meat pieces and cook in low heat with occasional stirring till oil starts separating.
5.Add the spice add 1-2 cups of water, enough to cook the meat. Add the saffron soaked in milk and cook on reduced heat till the meat is tender.
6. Serve hot with steamed basmati rice, pulao or Nan.

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