Venison Rogan Josh

This Venison Rogan josh  recipe is packed with fragrant spices and was a head-on success with the whole family. Rogan josh is said to have been originated in Persia and to have been adapted and perfected in the north Indian state of  Kashmir. 

Translated into English Rogan Josh means "cooked in oil at extreme heat". It is one of the signatures dishes of the Kashmiri cuisine today and is usually prepared with goat or lamb meat. However we do have a special liking for venison and prepared our recipe with some fresh venison pieces that where cooked on the bone. 




Preparation time: 30 minutes 
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Cooking time: at least 90 minutes
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Resting time: 0 minutes
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Total time needed: at least 120 minutes
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Grade of Difficulty: standard

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Serves 4





Ingredients
For
Venison Rogan Josh

Venison Rogan Josh ingredientsVenison Rogan Josh ingredients
  • 4 tbsp. macadamia oil
  • 2 medium sized onions, diced
  • 500 grams / 1.1 pounds venison
  •  8 dried shiitake mushrooms / rehydrated for at least 2 hours
  • 10 grams / 0.35 oz. cinnamon stick
  • 12  cloves
  • 12 green cardamom pods, skins cracked
  • 1/2 tsp. mace
  • 3 dried bay leaves
  • 3 black cardamom, cracked
  • 1 tbsp. asafetida
  • 3 large cloves of garlic, crushed
  • 5 cm / 2 inch piece of fresh ginger, crushed
  • 1 cup venison stock -  Optional Use mutton stock instead
  • 2 tbsp. Kashmiri chili powder
  • 5 grams / 0.176 oz.  turmeric powder
  • Salt to taste
  • 1 can ripe peeled tomatoes, crushed
  • 2 tsp. fennel powder
  • 1 tsp. ginger powder
  • 3 handful of fresh coriander leaves, roughly chopped



Directions

  • Heat up macadamia oil in a large pot or skillet on medium hot heat
  • Saute onions until they are golden brown (app. 8 to 10 minutes) stirring regularly
  • Remove onions from pot
  • Increase heat and let remaining oil get really hot
  •  Add venison pieces and saute on all sides till they are sealed and browned. stirring a few times during this process
  • Add shiitake mushrooms (optional), garlic and fresh ginger and saute for 2 minutes
  • Add onions, venison  stock, and all spices to the skillet, stir well, reduce heat, cover with lid and simmer for 10 minutes
  • Add peeled tomatoes, stir, cover with lid again and gently simmer for at least another 70 minutes but rather 90 minutes, stirring the curry frequently
  • Once the time is up sprinkle 3/4 of the fresh coriander leaves into the curry and stir briefly, switch of heat and let the pot stand closed for 5 minutes
  • Serve Venison Rogan Josh hot with steamed basmati rice and freshly baked bread
  • Optional - If you wan to mellow down the taste of the Rogan josh add 1/2 cup of fresh cream to the sauce before you serve it. This gives the curry a completely different and lovely taste as well. 







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History of Rogan Josh


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