Haven't posted for ages, been really busy working on my thesis. Almost can't stand to look at work related stuff anymore.. So here's what I made tonight: Rogan Ghosh roughly translated as red lamb. Its not actually spicy (well this one isn't!) the colour comes from Kashmiri chillies.
So here's the recipie for the authentic stuff:
Roughly slice two little onions (pink/red ones always!) and 8 fat garlic cloves. Heat enough oil in a pot to put in
1 cinnamon stick
2 kashmiri chillies
4 cloves
4 green cardamoms
2 little black cardamoms
a small pinch of asafoetida (this is ground up tree gum of some sort)
1 (indian) bay leaf (yes it is different from the western variety)
Fry till the onions become transluscent, toss in 300g or so of lamb/ mutton fry till the meat changes colour. Add 1 teaspoon of ground fennel and a teaspoon of dried ground ginger. Grate in some black pepper and add a few pinches white pepper as well. Mix well add salt as required add a roughly chopped tomato (and some sun dried tomato paste if you want it more tangy) cover and simmer till cooked :D yum
2 comments:
wooowwww!!!!!!! i am sooo happy that i found your food blog!!! i can't wait to try some of these recipes out, they look scrumtious!!!
It is a Kashmiri dish of renown unknown to the rest of India except the north. Around the 1950s there was a company called Essex Farms out of Delhi that supplied Rogan Ghosh in tins. It was delicious!! When I finally went to Kashmir in 1963 the houseboatwalla would often cook lamb Rogan Ghosh!!
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