Wazwan- Rogan Josh

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