I went to several Indian grocery stores to buy sticks of rattan jyoth. None of them had it, and worse, some shopkeepers never heard of rattan jyoth. One shopkeeper told me to use a food coloring as a substitute. Having said that, I have made this dish several times. Indeed the taste is awesome! I used a slow cooker to cook the meat and I used beef broth. All-in-all, everything worked out and the taste was just great. Many thanks Chef!
Slow cooked this in an Instant Pot for 4 hours Turned out to be amazing! I used half a beet root, crushed and stir fried added to the dish before sealing for 4 hours, to get the colour effect. Thank you Chef 🙏
looks amazing. really like the chefs classical cuisine incorporation into the preparation as well. In regards to its authenticity. does it really matter? Its usually the people who harp on about the authenticity and origin of dishes are usually people who cant cook for sh"t.
Love the detail you go into with the instructions, never tried this but going to this weekend for my gf and her kids, so will be kooking for six,taking a guess at eight shanks.
Unfortunately this is not authentic. Everywhere people say authentic But Kashmiris don't use onion or ginger garlic paste. here is the recipe. 1. take oil, add hing, cloves, green cardamom, black cardamon cinnamon sticks. 2. in about 30-45 seconds add Goat/Lamb meat ( preferably Lamb). 3. Cook it for 15 mins. 4. Add Kashmiri Mirch ( depending on your spice level), little turmeric. Stir and cook for another 5 mins. 5. Add Curd( Dahi) cook for another 2-3 minutes. 6. Add Water ( cook for about 2 mins) then add Souf( Fennel Powder), Shont( Ginger Powder) and Salt. 7. Let it cook for another 5-6 mins. 8. Lastly, add jeera and green cardamom mixture for finishing touch. Cook another 3-4 minutes. 9. Now eat with Rice.
Also, many chefs just make a "lamb curry" and call it rogan josh. Rogan josh has no onions and no tomato. Also powdered, dried ginger is used instead of fresh ginger paste.
Only an expert chef knows how much of ratanjot to be used because slightly more of it can make the taste bitter or unpleasant.Instead deghi or kashmiri mirch is safe and would also give desired red colour to the dish.
Hi there, looks fantastic, could I ask two questions please, could I use Home made Chicken Stock instead of lamb stock or would that give an unwanted flavour to the dish ? Second question is , instead of placing the dish into the oven to cook low and slow. Could I put the dish into a slow cooker and if so how long ? and at what setting , Hi or low? Many thanks for your time and knowledge.
For those of you wondering why onion or garlic is not used in this dish, please note that the original preparation as made by Kashmiri Pandits does not use onion, garlic or tomato. If you come across a version that has any of these, it is not original Rogan gosh. As the Chef points out in the video most restaurants do not serve the original stuff.
When someone writes a song, gives it a name, and people know it according to its title, another person cannot say they are going to sing that song and then sing something different even if they say it is "their version" of the song for it is a false statement and a lie that insults the original author of the piece. The same is true with recipes. Call them what they are, and if you did not create and therefore name the dish, you have no right to use the name to describe something you are cooking and say it is a known dish when it is not. That is plain false representation.
Tried this recipe, taste delicious,i had adjust the measurements of coriander, fennel,garam masala ,if i follow the measurements giving it didn't give that taste..can I double check,is the measurements given in the description box is correct, tks
In a profesional kitchen like this one, isn't it possible to cook the dish in the combi oven in the steam and convection mode combined? Or is it mandatory to cover with foil?
You might only have one combi in a kitchen, its in demand and usually sits over160 plus degrees all day, something like this that you want to braise down at low temp is better off in drop oven under the stove where it wont be bothering anyone, the tin foil acts as a lid, steaming setting would not have the same effect uncovered
fionnbelieveable Thanks! But the foil is to keep the food moist, when there's no foil, the food can be basted to keep it moist. Knowing this, if a combi is available, it replicates this moist environment to perfection? Depending on your 100% stem setting.
Authenticity requires no tomato no onion no garlic. But asafoetida ginger and fennel seeds powdr kashimiri red chilies and musturd oil. And obviously ratan jot. If u use onion garlic the flavrs of fennel seeds and hing(asafoetida) get masked
I love the dish but too much movement by the camera gives me dizziness. I would have watched the whole video if the focus is more towards the cooking process. I had to stop mid way.
This is NOT Kashmiri Rogan josh. There are no onions in Kashmiri Rogan josh. You can call it Lamb Roganjosh. No need to add the Kashmiri label to it. The dish will still taste good and you will be authentic
Sir : It would be nice if you clearly mention the name of every ingredient you put in , We do not know what you put in so how do you expect us to learn. I love Indian food but you did not help
This is the hybrid style Rogan Josh which cannot be compared with original Rogan Josh prepared by the Pundits.In the authentic Pundit style Rogan Josh- no Onions and garlic are used.The later Muslim style adopted use of Garlic and Onions and made saffron optional.The Pundit style is the authentic one.
I made this recipe it came out very well. I didn't have rattanjoth instead I used pinch of Kashmir chillie. Excellent recipe, thanks for sharing
I went to several Indian grocery stores to buy sticks of rattan jyoth. None of them had it, and worse, some shopkeepers never heard of rattan jyoth. One shopkeeper told me to use a food coloring as a substitute.
Having said that, I have made this dish several times. Indeed the taste is awesome! I used a slow cooker to cook the meat and I used beef broth. All-in-all, everything worked out and the taste was just great. Many thanks Chef!
Use Kashmiri Lal Mirch for red color . It's not hot at all. Also the suggestion of using beet root juice is great!!
Slow cooked this in an Instant Pot for 4 hours
Turned out to be amazing! I used half a beet root, crushed and stir fried added to the dish before sealing for 4 hours, to get the colour effect.
Thank you Chef 🙏
This is a very very delicious dish of India. So flavorful. I love this food.
looks amazing. really like the chefs classical cuisine incorporation into the preparation as well. In regards to its authenticity. does it really matter? Its usually the people who harp on about the authenticity and origin of dishes are usually people who cant cook for sh"t.
Love the detail you go into with the instructions, never tried this but going to this weekend for my gf and her kids, so will be kooking for six,taking a guess at eight shanks.
Unfortunately this is not authentic. Everywhere people say authentic But Kashmiris don't use onion or ginger garlic paste.
here is the recipe.
1. take oil, add hing, cloves, green cardamom, black cardamon cinnamon sticks.
2. in about 30-45 seconds add Goat/Lamb meat ( preferably Lamb).
3. Cook it for 15 mins.
4. Add Kashmiri Mirch ( depending on your spice level), little turmeric. Stir and cook for another 5 mins.
5. Add Curd( Dahi) cook for another 2-3 minutes.
6. Add Water ( cook for about 2 mins) then add Souf( Fennel Powder), Shont( Ginger Powder) and Salt.
7. Let it cook for another 5-6 mins.
8. Lastly, add jeera and green cardamom mixture for finishing touch. Cook another 3-4 minutes.
9. Now eat with Rice.
i have madhur jaffreys book in my hand now and it says exactly the same, nice one ankit!
Also, it uses hing (asafoetida). A channel called Preserving herritage has a quite authentic version made by a kashmiri woman.
ANKIT KHUSHU asafoetida??
Agree. Hing/asafeotida is an integral part of Rogan Josh. I might not be indian, but i had my share of lamb curries in restaurants labele roan josh.
Also, many chefs just make a "lamb curry" and call it rogan josh. Rogan josh has no onions and no tomato. Also powdered, dried ginger is used instead of fresh ginger paste.
Only an expert chef knows how much of ratanjot to be used because slightly more of it can make the taste bitter or unpleasant.Instead deghi or kashmiri mirch is safe and would also give desired red colour to the dish.
Hi there, looks fantastic, could I ask two questions please, could I use Home made Chicken Stock instead of lamb stock or would that give an unwanted flavour to the dish ? Second question is , instead of placing the dish into the oven to cook low and slow. Could I put the dish into a slow cooker and if so how long ? and at what setting , Hi or low? Many thanks for your time and knowledge.
I use beef stock and yes, slow cooker worked great for me! See my comments!
You can put it on low flame for an hour it should be the same.
For those of you wondering why onion or garlic is not used in this dish,
please note that the original preparation as made by Kashmiri Pandits
does not use onion, garlic or tomato. If you come across a version that
has any of these, it is not original Rogan gosh. As the Chef points out
in the video most restaurants do not serve the original stuff.
When someone writes a song, gives it a name, and people know it according to its title, another person cannot say they are going to sing that song and then sing something different even if they say it is "their version" of the song for it is a false statement and a lie that insults the original author of the piece. The same is true with recipes. Call them what they are, and if you did not create and therefore name the dish, you have no right to use the name to describe something you are cooking and say it is a known dish when it is not. That is plain false representation.
vilko skorlich ,weeelll said,give whatever name u want if its your version but don't use the traditional or original name...
U are a great n talented chef 👍😋
What is the green herb you’re cutting? Also is there hing in this?
Tried this recipe, taste delicious,i had adjust the measurements of coriander, fennel,garam masala ,if i follow the measurements giving it didn't give that taste..can I double check,is the measurements given in the description box is correct, tks
Thank you 😊
This the best dish in the whole world I absolutely love it- thanks for the video I can actually smell it ..... mmmmmm
czcams.com/video/x3zyGq296Pc/video.html
thank you for that one chef,looks superb
this chef is awesome
Ginger powder is used in Rogan Josh.... also saffron...
Beautiful! 🤩
Looks great!..
Chef, can we use manjistha instead of ratan jyot for the color?
Looks great. Different to how cook but nevertheless a great Rogan Josh.
Your knife skills are fantastic!
very nice my friend
Looks amazing
Why the fuck do i always end up watching food videos this time at night.im starving now thank you very fucking much youtube recomend
recipie is sooooo perfect
He is my uncle of village he is very struggle to go at London ❤❤
Rogan Josh is Persian name for OIL and BOILING, it is not an INDIAN name Vivek Singh
Yummy
Wow yummy... we don't have some spices hoho
wow nice dish
In a profesional kitchen like this one, isn't it possible to cook the dish in the combi oven in the steam and convection mode combined? Or is it mandatory to cover with foil?
You might only have one combi in a kitchen, its in demand and usually sits over160 plus degrees all day, something like this that you want to braise down at low temp is better off in drop oven under the stove where it wont be bothering anyone, the tin foil acts as a lid, steaming setting would not have the same effect uncovered
fionnbelieveable
Thanks! But the foil is to keep the food moist, when there's no foil, the food can be basted to keep it moist. Knowing this, if a combi is available, it replicates this moist environment to perfection? Depending on your 100% stem setting.
waddabout cloves?
are you sure that's it's mutton Rogan Josh.. I think it's just normal mutton curry..
Ankit u are absolutely right people are making fool in name of coocking show .in rogan josh absolutely ginger garlic and onion not using
Guys, it's not Kashmiri rogan Josh!
It's just lamb Curry
Why do you say so?
@@sudaesh because I'm from kashmir
its not at all authentic . thats not the way kashmiri rogan dish is made its a restaurant style recipe .Onion are not supposed to be used at all.
My mom is ur friend Vivek singh
Authenticity requires no tomato no onion no garlic. But asafoetida ginger and fennel seeds powdr kashimiri red chilies and musturd oil. And obviously ratan jot. If u use onion garlic the flavrs of fennel seeds and hing(asafoetida) get masked
That looks delicious
Be kind. Be compassionate. Be vegan. Animals are not ours to eat. Please be kind.
pouch is a good shepherd
I love the dish but too much movement by the camera gives me dizziness. I would have watched the whole video if the focus is more towards the cooking process. I had to stop mid way.
Let's Make the World a Better Place... EARTHLINGS --- Documentary
This is lamb curry. Why do they mislead people 😡😡😡😡
Why do you say so?
This is not an authentic Kashmiri roghan josh recipe. It is really a Punjabi version of the original that doesn’t use onions and garlic.
lambs don't have gellatin
That’s not a authentic Rogan but looks great
nice
This is NOT Kashmiri Rogan josh. There are no onions in Kashmiri Rogan josh. You can call it Lamb Roganjosh. No need to add the Kashmiri label to it. The dish will still taste good and you will be authentic
its not rogan josh, its simple mutton curry
Yes
chef apne cap nahi pehna
NOT Rogan Josh!
Horrible camerawork for an 'How to' video.
Sir : It would be nice if you clearly mention the name of every ingredient you put in , We do not know what you put in so how do you expect us to learn. I love Indian food but you did not help
If you press on Show More you will have a better explanation of the ingredients and cooking method
Very bad background music
agnus dei
This is not Rogan e josh
This is the hybrid style Rogan Josh which cannot be compared with original Rogan Josh prepared by the Pundits.In the authentic Pundit style Rogan Josh- no Onions and garlic are used.The later Muslim style adopted use of Garlic and Onions and made saffron optional.The Pundit style is the authentic one.
A Descriptive Recipe...Not!
which ever girl in India can make this rogan josh perfectly, i am ready to marry her
saying I ad some of this and some of that.... why dont you give the ******** receipe.
Click on "see more." The whole recipe and instructions are there.....
Its hardly a tuition video. Appalling description of ingredients and measurements.
I thought accent would change it to authentic, I guess I was wrong
single handed raped this dish.....what the hell was that?
Roganjosh, this is not.
bekar our bakwws eak dum
bahut he zada bekar recipe completely misguiding
You can't make heh e I am Kashmir you can't
Who comes up with these terrible melodies one hears at substandard western cooking shows and documentaries on India?
Bekarrrr
uNFORTUNATELY NO QUANTITIES - SO NOT VERY USEFUL
Thumbs down 👎
Looks amazing