When
I think of Kashmir, I think of Wazwan. People say it’s a multi course meal
but I consider “Wazwan” a ceremony that involves hours of cooking and days of
planning go into the making and serving of delightful Kashimiri cuisine.
 |
| Wazwan |
The
wazwan experience includes settings for groups of four on the floor where
choice dish after dish is served in the the engraved copper
plate known as 'trami', each aromatic with herbs and the fresh produce
of the valley.
 |
| Tarami |
The
last time when I visited Kashmir, my Kashmiri friend Idrees's mother made soulful
Rogan Josh, Yakhni and Tabak Maaz for me and my wife. My wife was hugely
pregnant then, So she restrained herself from aromas so I ate her share too.
Today
I am going to make Rogan josh. Rogan Josh is very popular in India. I have
eaten Rogan josh almost in every state but found no similarity to the actual Rogan josh from Kashmir. Purist like me prefer the original rather than modern
versions of it?
Ingredients
 |
| Kashmiri Mirch |
1 Kg
Lamb - Shoulder Cut
½
cup mustard oil
1-inch
cinnamon stick
4
whole black cardamoms
6
whole green cardamoms
6
cloves
1 tsp
fennel seed powder
1 tsp Cumin seed (optional)
1
Tsp Kashmiri Garam Masala
1 tsp
ground asafetida (only Kahsmiri Pandit add it not Muslims)
1½
tsp dry ginger powder
 |
| Cock's Comb flower |
salt,
to taste
1.5 cups curd or yogurt
1½ tbs
Kashmiri chillies paste (Powder can also be used)
1 Cock's Comb flower (locally known as Mawal), soaked and water extracted for colouring
1 cup water, or as need to immerse meat
Method
In a
heavy-based pot (Degchi) heat the mustard oil over high heat until it starts
smoking. No Add the meat with little salt and Cook until meat is caramelized. This
might take about 15 minutes depends on the quality of meat.
Once
the lamb is well-browned, reduce the heat to medium, add Kashmiri
chilli, fennel seed powder, dry ginger powder, green and brown cardamoms,
Cinnamon stick, stirring everything around. Continue to simmer
for another 3-5 minutes until very aromatic. Also add Cock's Comb flower
Fold the salt into the
meat. Add the enough water to immerse meat, Cover the pan and cook on a slow flame for about 1½ hours, or until the meat is cooked
and the rogan (red oil) comes to the
surface.
Serve with boiled, or steamed, Basmati rice
TOPTIPS
1-use mastard oil if possible, vegitable oil doesn't give the authentic taste.
2- if possible make your own paste of chillies
3-Well browned meat is essential for aroma and taste
P.S-
Next Blog Wazwan - Rista
