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Rogan josh is an aromatic lamb curry that is believed to be of Persian origin, although today it is more closely associated with the Kashmir region of India. The stew is characterized by tender meat and a thick, fiery red sauce coming from deseeded Kashmiri chillies.
Lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices. The name of the dish is derived from two words: rogan, meaning clarified butter or oil, and josh, referring to passion or heat.
Laal maas is a traditional curry variety originating from Rajasthan. This curry is prepared with mutton (often marinated in kachari cucumbers), yogurt, and Mathania red chili peppers. Other common ingredients include onions, garlic, coriander seeds, ghee, ginger, cardamom, and cinnamon.
Once prepared, laal maas can be thick or more on the liquid side. It's traditionally accompanied by wheat flour chapatis and steamed rice. In the past, the curry was prepared with wild game meat, hence the abundance of chili peppers in the dish that are used to mask the gamy aromas, but nowadays it's prepared with mutton, especially during festive occasions and festivals.
Tabak maaz is a traditional dish originating from Kashmir. It's usually made with a combination of lamb ribs, garlic, ginger, cloves, cardamom, turmeric, oil or ghee, and salt. The ribs are boiled with garlic, separated into pieces, and the reserved cooking water is brought to a boil in a pot.
The ribs are placed in the pot with ginger, cloves, cardamom, salt, and turmeric. The bones are removed and the ribs are arranged in a frying pan over ghee or oil. They're fried until browned so that the flavors are sealed in. Once drained from the oil, tabak maaz is ready to be served.
Mutton rara is a traditional Himachali stew originating from the northern parts of India, where it’s prepared during special occasions. The dish is made with a combination of marinated mutton chunks, onions, ginger, garlic, tomatoes, coriander, turmeric, garam masala, lemon juice, chili peppers, cardamoms, cinnamon, cloves, oil, bay leaves, ghee, and salt.
The meat is marinated in a mixture of dahi, ginger-garlic paste, red chili powder, and turmeric. The stew is cooked until the mutton becomes tender, and lemon juice is added near the end of cooking. Once done, mutton rara is usually garnished with coriander leaves, and the dish is then served hot with Indian flatbreads such as naan, roti, or laccha paratha on the side.
Goshtaba is a traditional curry originating from the Kashmir region. The curry consists of mutton meatballs simmered in a spicy dahi gravy. It's made with a combination of minced mutton, mustard oil, fennel powder, cumin powder, fenugreek powder, cinnamon, cloves, bay leaves, black cardamom, cumin seeds, ghee, dahi, and saffron.
Once prepared, the stew is garnished with saffron threads and coriander leaves before it's served piping hot. It's recommended to serve goshtaba with rice or butter garlic naan on the side. The dish is usually prepared for important ceremonies, and it's often dubbed The Dish of Kings.
MAIN INGREDIENTS
Rista is a traditional and royal Indian dish originating from the Kashmir region. The dish consists of meatballs that are simmered in a spicy red gravy. The meatballs are usually made with a combination of mutton, cardamom powder, salt, and ginger powder.
Other ingredients used for the dish, such as asafoetida, onions, saffron, red chili powder, fennel, cloves, cinnamon, mustard oil, and bay leaves are shortly sautéed in a pan and covered with water. While the gravy is simmering, the meatballs are added to the pan and the combination is simmered until the meatballs are fully cooked.
MAIN INGREDIENTS
Aab gosht is a traditional lamb curry originating from Kashmir. The dish is usually made with a combination of lamb, milk, onions, ginger-garlic paste, cardamom, ghee, fennel, cinnamon, cloves, black peppercorns, and salt. The lamb is cut into pieces and shortly simmered in water with the garlic, ginger, and salt.
Once firm, the meat is drained and set aside. Milk is boiled with cardamom until it thickens, and the rest of the ingredients are then added to the mixture along with the meat. The curry is simmered over low heat until the meat is fully tender, and the dish is then ready to be enjoyed.
MAIN INGREDIENTS
Kabargah is a traditional dish originating from Kashmir. The dish is usually made with a combination of lamb ribs, milk, ghee, asafoetida, chili powder, rice flour, gram flour, fennel seeds, cinnamon, cloves, ginger, cardamom, and salt. The ribs are boiled in a mixture of milk, water, cardamom, ginger, cloves, cinnamon, and fennel until the meat is tender and the liquid evaporates.
The meat is dipped in a batter consisting of gram flour, rice flour, water, salt, chili powder, and asafoetida, and it's then fried in ghee until golden brown before serving.
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