Kashmiri mutton Rogan Josh with sheermal bread and raita
Kashmiri mutton Rogan Josh with sheermal bread and raita

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kashmiri mutton rogan josh with sheermal bread and raita. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kashmiri Rogan Josh is a delicious flavourful Lamb curry that comes from Persian origin. It is the signature dish of Kashmir, where the name is derived from Persian words in which Rogan meals oil and Josh mean Intense heat. Kashmiri Rogan Josh is an integral part of the lavish spread Waawan.

Kashmiri mutton Rogan Josh with sheermal bread and raita is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Kashmiri mutton Rogan Josh with sheermal bread and raita is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook kashmiri mutton rogan josh with sheermal bread and raita using 43 ingredients and 23 steps. Here is how you can achieve it.

The ingredients needed to make Kashmiri mutton Rogan Josh with sheermal bread and raita:
  1. Make ready For the Rogan Josh
  2. Take 1 kg mutton cut into 2 inch pieces
  3. Take 250 GM yoghurt whipped till smooth
  4. Get 6 onions, sliced and deep fried till golden
  5. Take 1 tbsp yoghurt
  6. Get 1/2 cup ghee
  7. Make ready 3 cloves
  8. Prepare 2-3 green cardamom
  9. Take 1&1/2 inch ginger
  10. Make ready 10-15 flakes of garlic
  11. Make ready 3-4 dried red chili soaked in 1 cup warm water
  12. Take 1/2 tsp garam masala
  13. Take 1 1/2 tsp Kashmiri red chili powder
  14. Make ready 2 tsp dhaniya powder
  15. Take 1 1/2 tspm salt or to taste
  16. Take 1 bay leaf
  17. Prepare 10-15 strands saffron/kesar soaked in 1/4 cup warm water
  18. Get 1/4 TSP powder of green cardamom
  19. Take 1/4 TSP powder of nutmeg/ jaiphal
  20. Take 1/4 TSP powder of star anise
  21. Make ready For the sheermal
  22. Take 2 cups maida
  23. Prepare 3/4 cup milk
  24. Prepare 7-8 strands saffron
  25. Prepare 1 tbsp powdered sugar
  26. Take 1/2 Tsp baking soda
  27. Prepare 1 TSP salt
  28. Make ready 1/4 cup ghee
  29. Get 1 tbsp fennel seeds crushed coarsely
  30. Make ready As required Melted butter for greasing
  31. Make ready Mooli Ka raita using hung curd
  32. Make ready 1 cup curd (hung for 1/2 hour in a muslin cloth)
  33. Make ready 1/2 cup grated mooli or cucumber, squeezed
  34. Get 1/4 TSP salt or to taste
  35. Make ready 1/2 Tsp green chillies chopped
  36. Make ready 2 tbsp chopped green coriander
  37. Make ready 2 tbsp chopped walnuts
  38. Take 1 tbsp ghee
  39. Prepare 1/4 TSP mustard
  40. Get 1/4 TSP cumin
  41. Prepare 1/4 Kashmiri red chili powder
  42. Make ready 1/4 cup pomegranate seeds for garnish
  43. Get 2 tbsp chopped green coriander for garnish

It is made with red meat, traditionally lamb or goat. The bread is made by stretching a sheet of dough repeatedly and interleaving with ghee before baking in a tandoor. A large bakerkhwani ,made in ghee, is usually used as accompaniments to Chicken or rogan josh Trays/ Majmas in social customs like child birth, wedding, engagement etc. The Rogan Josh curry dishes are usually eaten with steamed rice, pulao (pilaf), various types of bread like naan and chapatti.

Steps to make Kashmiri mutton Rogan Josh with sheermal bread and raita:
  1. Marinate the mutton in yoghurt for 1 hour. Keep aside.
  2. Make a brown onion paste with 1 tbsp of yoghurt.
  3. Grind ginger, garlic and soaked red chillies using a little water from the soaking to make a paste. Keep aside.
  4. Heat ghee in a pressure cooker. Add cloves and green cardamom. Fry for 1-2 minutes. Add the ginger garlic red chili paste. Stir for a few seconds. Remove from fire.
  5. Add garam masala, red chili, dhaniya and salt. Return to fire cook for 1 minute.
  6. Pick up the mutton pieces from the yoghurt, leaving behind the yoghurt. Roast on high flame till oil separates and it looks fried and browned.
  7. Reduce heat. Add the left over yoghurt, stirring constantly on low heat for 5 minutes till it gets well blended.
  8. Add 2.5 cups of hot water and 1 bay leaf. Close the cooker and give one whistle. Reduce heat and let it cook on low heat for 8-10 minutes. Open the cooker after pressure drops.
  9. Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates.
  10. Sprinkle powders of green cardamom, star anise and nutmeg. close the cooker. Let the flavours develop for 1 hour.
  11. For sheermal, heat milk in a pot. Take out 2 tbsp milk in a bowl and add saffron to hot milk, keep aside.
  12. Add sugar to the milk in the pot. Mix well.
  13. In a big bowl add the flour, salt and baking soda. Add sweet milk. Knead it to a soft Dough. Cover with a moist muslin cloth and keep aside for 10 minutes.
  14. Preheat the oven to 180 degree Celsius.
  15. Add ghee to the dough and Knead again. Cover and set aside for 10 minutes.
  16. Divide the dough into small portions. Using a little flour roll out the Dough. Sprinkle crushed fennel and press a little. Prick the bread with fork. Brush with saffron milk.
  17. Place the bread on greased baking tray and bake for 8-9 minutes.
  18. Remove,brush with melted butter. Serve hot.
  19. For the raita. In a big bowl mix hung curd, grated mooli or cucumber. Add salth, green chillies and green coriander. Add half of the walnuts. Mix well.
  20. Heat 1 tbsp ghee in a Karachi. Add mustard seed, cumin seeds and Kashmiri red chili powder.
  21. Spread the ghee with spices over the raita.
  22. To serve kashmir on a platter; take a serving plate.
  23. Place sheermal on it, add one piece of mutton along with some thick gravy. Add the raita on the top. Garnish with walnuts, pomegranate seeds and green coriander. Eid Mubarak!!

They are usually complemented with a salad/dip called raita. The spice blend can also be used to make a spicy dip which is known as Rogan Josh curry dip. Mutton Rogan Josh has a light gravy with a strong aroma of spices that makes your mouth water. It's a popular dish majorly prepared on special occasions and festivals and is best enjoyed with Sheermal, Naan, Chapati , Rice , Biryani and Raita. Rogan Josh Recipe (Kashmiri Rogan Josh - Red Curry with Meat) The Mughals, whose cuisine had Persian influences, originally brought this delicious curry to Kashmir.

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