From recipes@swcp.com Fri Jan 3 10:29:15 2003 Date: Fri, 27 Dec 2002 14:15:30 +0000 (UTC) From: Hameer Newsgroups: rec.food.recipes Subject: Kashmiri Rogan Josh Followup-To: rec.food.cooking, rec.food.recipes Kashmiri Rogan Josh Specially selected combination of spices turns meat into an unforgettable taste. servings 4 Prep Time 45 minutes From Chitra Nag 1 1/2 lb (cut into 1 inch pieces) meat (lamb or goat) 1 1/2 cup yogurt 6 stalks (chopped) cilantro 1 in piece (chopped) ginger 2 tsp or to taste red chilli powder 1 1/4 tsp salt a pinch asafoetida 1 tsp black cumin seed 1/2 in piece cinnamon 3 cardamom 4 cloves 6 peppercorns a pinch nutmeg powder 2 blades mace 1/2 tsp saffron 3 tsp (hot) milk 3 Tbsp cooking oil Clean and wash meat. Mix yogurt with chopped cilantro, ginger, red chilly powder and asafoetida. Marinate the meat with this mixture and keep aside for 10 minutes. Grind together black cumin seeds, cinnamon, cardamom, cloves, black pepper, nutmeg powder and mace to a smooth paste adding little water. Crush the saffron, add to hot milk and set aside. Heat oil in a thick bottom pan. Add the marinated meat pieces and cook in low heat with occasional stirring till oil starts separating. Add the spice paste and add 1-2 cups of water, enough to cook the meat. Add the saffron soaked in milk and cook on reduced heat till the meat is tender. Serve hot with steamed Basmati rice, pulao or Nan. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.