Kashmiri Roghan Josh

Kashmiri Roghan Josh Ingredients

1 ts Ginger powder	1 Bay leaf (Indian tez patta)
1 tb Fennel seeds	Salt to taste
1 ts Shahjeera	1 ts Saffron
6 Garlic cloves, minced	1 c Dahi (yoghurt), creamy (or
1 tb Pepper, red, powder	200 g Ghii
2 Cinnamon sticks	1 Piece hing (asafoetida)
6 Cardamoms	1 kg Lamb, cut into large cubes
6 Cloves

Instructions for Kashmiri Roghan Josh

(from the Kashmiri book in India) Grind together the spices. Soak saffron in the dahi. Heat ghii and fry the lump of hing. Add meat and sear on all sides, frying until well browned. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices. Bring to a boil, reduce heat, and simmer, covered, until tender. Remove cover and cook until liquid is gone. Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson Date: Thu, 19 Dec 1996 19:24:22 -0800

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cardamom	Cinnamon	Cloves	Fennel
Garlic	Ginger	Lamb	Saffron
Salt

for flavor and categorization

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