A regal recipe for the New Year
Begin the New Year with a royal delicacy — rogan josh. The Kashmiri speciality with lamb shanks comes bathed in yoghurt gravy and is enriched by saffron and touched up with spices. Apparently, “rogan” means “to shine”, so this could well mean a dish that “shines well” almost always.
1 kg mutton (shank)
½ kg yoghurt
1 tbsp ginger powder
¼ tsp asafoetida
1 tsp garam masala
¼ cup mustard oil
1 tbsp red Kashmiri or chilli powder
2 tbsp fennel seeds made into a powder
4 cloves, crushed
8-10 small green cardamom, powdered with skin
¼ tsp kewra extract
¼ tsp saffron
1 tsp ratan jot
Salt to taste
Wash and marinate meat in yogurt, ginger powder, salt, asafoetida and half the garam masala for at least two hours. Heat oil and slide the mutton into it. First cook on slow fire, and then on high flame till the meat looks caramelised. Sprinkle water to avoid burning. When the meat is brown, add red chilli powder, fennel powder, the rest of the garam masala, crushed cloves, powdered cardamom and kewra extract. Cover and cook till the meat is soft. Remove the lid, add saffron diluted in a little water and serve.
Chef Iqbal Ahamad, Indian master chef at Hilton, Janakpuri, grew up spending time in the kitchen with his parents and five siblings. It is his early childhood memories that finally led him to be a chef. It is while making biryani, kabab and korma that Chef Iqbal usually comes up with his best.