My Dear bought a Kashmiri rogan josh spice mix during her recent trip to Bengaluru. I'll be trying my hand at it mainly based on this recipe. I purposefully looked for a recipe that doesn't include tomatoes, which is what the Kashmiri version is supposed to be like. Let's see if my slightly modified, theoretically sound version works out.
Ingredients
1 kilo beef cubes for stewing (or lamb, which is more traditional)
1 onion, chopped
1 garlic, chopped
2 cinnamon sticks
3-4 bay leaves
4-5 cardamom pods, smashed
6-7 cloves
4-5 tbsp Kashmiri rogan josh spice mix
150 mL beef stock
150 mL yoghurt
canola oil (and/or butter or ghee)
salt and pepper
1. On Saute mode, heat up the oil/butter/ghee. Add the whole spices (bay leaves, cinnamon, cardamom, cloves, peppercorn) until fragrant then add the onions and garlic until translucent.
2. Add the beef and powdered spices (spice mix, pepper) and brown the meat. Season with salt.
3. Deglaze bottom of the pot with a bit of the broth, then add all the broth and yogurt and stir. Continue until everything heats up.
4. Go into Stew mode and pressure cook on high for 50 minutes. Then NPR for about 20 mins before opening the pressure valve.
5. Go back into Saute mode and reduce sauce until desired thickness. Season with salt to desired taste.
Garnish with chopped cilantro or, if you're like my Dear who thinks cilantro tastes like soap, parsley. Serve with rice or naan.
