Kashmiri Nalli Roganjosh

Written by on in Chefs Atelier

Kashmiri Nalli Roganjosh

Ingredients                                                     

10pcs Shanks with long bone  

50ml Mustard oil

2pcs Bay leaf

2pcs Black cardamom

4pcs Clove

4pcs Green cardamom

2pcs Mace

1pc Cassia bark

0.10gm Saffron         

1tbsp Deghi mirch

1tsp Kashmiri mirch

1/2tsp Turmeric

1tsp Coriander powder

1tbsp Garlic paste

1cup Beaten yoghurt

50gms Goat/lamb fat

200ml Goat/lamb stock

1/2tsp Ver masala (Kashmiri garam masala)

1tsp Fennel powder

1/2 tsp Dry ginger powder

1/4tsp Clove powder (Optional)

Salt to taste                                                            

Method

Clean, wash the shanks properly, and drain well.

Take a thick bottomed pan, pour the mustard oil, and burn it on high flame, once the oil is burnt reduce the flame.

Wait for a minute and add all the whole spices, crackle it for 30 seconds.

Keep the flame moderate and add the shanks with a little bit of salt. Sear them well for 5 minutes.

Add both the varieties of mirch, turmeric, and coriander powder and cook for two minutes. Add garlic paste and cook for two more minutes.

Reduce the flame, add beaten yoghurt and cook it gently.

Once the yoghurt is cooked and reduced, add the fat and cook for another two minutes, by now the masala will release all the oil.

Add the stock and bring the curry to boil, once it start boiling, reduce the flame. Cover and seal the pot.

Allow it to cook under pressure for 20-30 minutes.

Open it and check if the shank is cooked.

Check seasoning, add saffron, fennel powder, clove powder, dry ginger powder, and Ver.

Serve it with boiled rice or khamiri roti.

Note:

You can use regular garam masala instead of Kashmiri Ver.

Any shank can be used for this dish – Lamb or goat.

Traditionally this dish is made without onion and hence the gravy is thin.

Keep stirring regularly after adding the yoghurt to avoid it from getting curdled.