Name: Kashmiri Roghan Josh
Cuisine: India
Ingredients: 1½ teaspoonfuls red pepper + ¼ pt (120 mils) water; ½ teaspoonful Kashmiri garam masala; 1 tablespoonful chopped fresh coriander leaves (dhania patta); A small grain of asafoetida (hing); ⅓ pt (360 mils) water; ¾ teaspoonful dried ginger (sonth); ⅓ pt (180 g) yoghurt (curd); 1½ lb (680 g) mutton; 2¼ teaspoonfuls salt; 4 ozs (115 g) ghee

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Kashmir—God’s own Land! This is an exclamation which will burst forth from the lips of most people who visit that remarkable place. For Kashmir is a place where one sees nature at its height, a soul-stirring spectacle which will linger in one’s mind forever. Beauty in Kashmir is however not a one-sided affair. Everything in Kashmir is beautiful—the land is beautiful, the people are beautiful, the crafts are beautiful and last but not least the culinary art is beautiful. Furthermore everythi

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Ingredients

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