‘Roganjosh’ has rightly earned a reputation the world over as the 'King of Curries.' There are several versions. Even in Kashmir itself, where it hails from, it is prepared differently by different religious sects - each claiming authenticity. The following version with shanks is really hearty fare.
Ingredients 18
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Method 2
Clean the . Slice finely. Peel and and grind into a fine paste. Cut up the and puree in a blender. Mix the ginger and garlic paste and the ground , and in a bowl with 2 tablespoons of water to form a paste. Soak in some warm water.
Heat in a heavy-based pan. Add the , , and . Add sliced . Sauté, stirring well, until golden brown. Remove one-third of the mixture, drain and save for garnish. Add the spice paste to the onion mix and cook, stirring well. Add the and turn to seal. Cover and cook until the oil starts to separate. Add some salt and about 4 cups of water (enough to cover the meat) and bring to the boil on a high heat. Add the tomato puree. Once boiled, reduce the heat and simmer for at least half an hour. Finish off with the and , and garnish with .
Anil Ashokan's tips
Other cuts of meat could be tried in this sauce as well. Diced leg of lamb is used in the classical roganjosh. Lamb leg chops or an osso buco-style cut of lamb or goat meat. Obviously the cooking times would differ with the size and type of cut.
