Kashmiri Rogan Josh (Wazwan)
Ingredients
Method
Ingredients
  1. ½ tsp ground Kashmiri chillies
  2. ½ tsp ground cinnamon
  3. ½ tsp ground green cardamoms
  4. ½ tsp ground black cardamoms
  5. ¼ tsp ground cloves
  6. ½ tsp ground black peppercorns
  7. ½ tsp ground fennel seeds
  8. Maval petals (Local name) Cock's comb petals (English name) Pinkish Maroon (Coloring agent
Method
Over high heat, heat saucepan for a few moments then add ½ cup vegetable oil. Heat the oil until it starts smoking. Reduce heat and add 1-inch cinnamon stick and 2-4 whole black cardamoms and 4–6 whole green cardamoms. Add 6–8 whole cloves and 1 tsp whole peppercorns and increase heat.

Add 1 tsp whole fennel seeds and the marinated goat and fold the meat so it is coated with the oil.
Cook until the meat is caramelised.
Add 1 tsp ground asafoetida and 1½ tsp dry ginger powder and fold into the meat and cook for 1 minute. Add salt to taste and fold into the meat. Next, add 1½ tbs ground Kashmiri chillies and fold into the meat, followed by ¼ cup rattan jot infusion.

Tomatoes is not ingredient of Rogan Josh
Onions can or can not be ingredient of Rogan Josh
Some prefer onions with Rogan Josh.
Lemons are required for taste variations.

250ml vegetable oil
½ tsp ground cinnamon
½ tsp ground green cardamoms
½ tsp ground black cardamoms
¼ tsp ground cloves
½ tsp ground black peppercorn
½ tsp ground fennel seeds
½ tsp ground Kashmiri chillies ingredients
1-inch cinnamon stick
2–4 whole black cardamoms
4–6 whole green cardamoms
6–8 cloves
1tsp peppercorns
1tsp fennel seeds
1tsp ground asafoetida
1½ tsp dry ginger powder salt, to taste
1½ tbs Kashmiri chillies
3tsp salt total
2 cups whole-milk yoghurt, beaten

Method

Marinate the diced goat with all the ground spices and set aside for a few minutes.
1 kg (1kg = 2lb 3.2740oz) diced goat(beef or chicken) on the bone marinade
1. 1 tsp ground Kashmiri chillies
2. 1 tsp ground cinnamon
3. 1 tsp ground green cardamoms
4. 1 tsp ground black cardamoms
5. 1 tsp ground cloves
6. 1 tsp ground black peppercorns
7. 1 tsp ground fennel seeds
8. Maval petals (Local name) Cock's comb petals (English name) Pinkish Maroon (Coloring agent
Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.
Cooking Time: 1.5-2 hours
In a heavy-based saucepan heat the vegetable oil (250ml edible oil) over high heat until it starts smoking.
Reduce heat and add cinnamon and black and green cardamoms.
Then add the cloves and peppercorns and increase heat. Add the fennel seeds. Add 1 chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.

marinated meat and fold meat so it is coated with the oil. Cook until meat is caramelised.
Add the asafoetida and the ground ginger and fold into the meat and cook for 1 minute.
Fold the salt(2tsf) into the meat.

3 tablespoon Kashmiri red chilli powder
Add mixture of water and red chillies for red coloring and taste (100 ml). Red color acts as appetizer. Add any other red coloring ingredient.

Beat 2 cups whole-milk yoghurt and then add to the pan.

Then gently fold the yoghurt until it thoroughly coats the meat. Cover the pan and cook over medium heat for about 30 minutes, stir every 5 minutes or until the meat is cooked and the rogan (red oil) comes to the surface.

Cover the pan and cook for about 30 minutes, or until the meat is cooked and the rogan (red oil) comes to the surface.
Lemon 2.
Serve with boiled, or steamed, Basmati rice.

Add Cliantro 2 cups at the end.