Published On : Sat, Mar 9th, 2013

Sheb Degh Kashmeeri Roganjosh


Mutton – 1 kg, Mince meat – 500 gm,  Turnips – 250 gm,  Curd – 500 gm,  Balai – 250 gm,

Turmeric – 1 tspn,  Onions – 600 gm,  Garlic – 50 gm,  Ginger – 50 gm,  Green cardamom – 3,

Cumin powder – 1 tspn,  Shahi jeera powder – 1 spoon,  Red chilli powder – 1 spoon

Kashmiri ver – 1 pc,  Raw papaya – 1 spoon,  Garam masala – 1 tsp,  Almond paste – 1 tspn,

Lime juice – 2 tbsp,  Saffron – 1 pinch,  Cloves – 3,  Cinnamon – 5,  Pepper – half spoon

Kewra jal – 30 ml,  Ghee – 500 gm,  Salt to taste


Roast the turnips in a tandoor till the skin can be easily removed.

Peel and prick all over with a fork.

Grind the garlic to a paste.

Apply one part of this paste, turmeric, salt and half of the saffron

Dissolved in kewra jal on the turnips and keep aside for 15 minutes

Then in the ghee fry the turnips to a golden brown colour

Remove and set aside

In the same fat fry finely sliced onions till golden brown and crisp. set aside

Grind the ginger to a paste and divide in three parts

Grind clove, cinnamon to a paste

To prepare the yakhni in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cinnamon and cardamom paste, half of the mutton pieces and enough water to cook the meat to a very soft texture so that it can be strained to obtain the yakhni.

When the meat is done, mash the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside.

Then mix the minced meat, papaya paste, second part of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and ½ tsp Garam masala powder.

Keep aside for 30 minutes.

Shape into balls or koftas approximately the size of the turnips.

Deep fry in the ghee and keep aside.

Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown

Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently.


:Chef Khosla