1.Boil meat in upto 3 lire of water,remove scum untill water is clear.
2. Add salt(2 tspn) and garlic.Boil until meat is half done.
3. Remove meat,wash it in cold water — keep it aside.
4. Strain the water in a seperate pan…return it to heat, add meat.
2. Heat ghee,add cloves..saute’ untill crackle..remove frm heat ,and sprinkle 1 tbspn water…cover
3. To boiling water, add green cardimom, turmeric powder, clove flavoured ghee, and onion paste…boil 10 mins….stir in red chilli water..and cover cook at slow heat until meat is tender
4.add safron and mawal. and black pepper
….enjoy:)
Note:
From wikipedia:
Originally Rogan josh was brought to Kashmir by the Mughals. Outside Kashmir, it is usually served in its altered commercial form whereas the authentic dish is served by the classic Kashmiri Chefs (the Waza’s) and is rarely cooked outside Kashmir. Characteristically, by Kashmiri interpretation, the name rogan josh is derived from the word rogan meaning color and josh meaning either passion or low-moderate heat and the dish classically involves slow cooking at moderate heat for prolonged period of time. Powdered chillies are never used but essentially an extract of grinded chillies devoid of seeds. Kashmiri chillies being mild do impart, at least partially the red color and yet still keep the food mildly hot, but the real color of the dish is attributed to the extract from dried flowers, locally known as Muawal and not the dried alkanet root “Ratan Jot” as has been claimed by some authors. Classically, garlic paste and paste of a local variety of shallots fried before grinding called Prawn” locally in Kashmir is typically as essential as is saffron, but a wide array of spices go into the making of this dish.
A modified version of the dish is yogurt based but referred to by a slightly different name “Hindi Rogan Josh”.
