Shab deg Kashmiri roghan josh (The famous red Kashmiri dish)
Ingredients
1kg mutton
500g minced meat
250g turnips
500g curd
250g balai
5g turmeric
600g onions
50g garlic
50g ginger
3g green cardamom
5g cumin powder
3g shahi jeera powder
15m red chilli powder
1 Kashmiri ver
20g raw papaya
1 tsp garam masala
50g almond paste
2 tbsp lime juice
5g saffron
5g cloves
5g cinnamon
5g pepper
30l kewra jal
500g ghee
Salt to taste
Method
1. Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork.
2. Grind the garlic to a paste. Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes.
3. Fry the turnips in ghee to a golden brown colour. Remove and set aside.
4. In the same fat fry finely sliced onions till golden brown and crisp. Keep aside.
5. Grind the ginger to a paste and divide into three parts. Grind clove, cinnamon to a paste.
6. To prepare the yakhni, in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meat to a very soft texture so that it can be strained to obtain the yakhni.
7. When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.
8. Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder. Keep aside for 30 minutes.
9. Shape into balls or koftas approximately the size of the turnips.
10. Deep-fry in ghee and keep aside.
11. Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger and garlic pastes, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown.
12. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently. Add sufficient water for a thick gravy and to cook the meat.
13. Crumble and stir the Kashmiri ver seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night.
14. In the morning, when you open the deg the ghee would be floating on the top.
15. Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.
- Recipe provided by Joseph Mohd Rouf
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