Kashmiri Rogan Josh

Kashmiri Rogan Josh

 

Kashmiri Rogan Josh

Kashmiri Rogan Josh

SpiceBreeze
Rogan Josh is a signature dish from the cold mountain region of Kashmir. The preparation of this stew is as easy as it can get. The complex spice blend creates a deep flavor and intense color. We recommend using a good amount of chili. Authentic Kashmiri chilies are the best choice. They are less hot than cayenne pepper and color the dish pleasantly red. The use of tomatoes is optional and up to you.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Kashmiri
Servings 3

Ingredients
  

  • 1.25 lb lamb stew or chicken thighs cut into 1-inch pieces
  • 1/2 cup yogurt plain
  • oil
  • salt

Rogan Josh Culinary Spice Kit

  • Fennel, cardamom, asafoetida, cumin, turmeric, cinnamon, coriander, black pepper, cloves, mace 

Optional

  • Fresh chili sliced or Kashmiri chili powder
  • 1 cup chicken broth

Suggested Sides

  • basmati rice cooked
  • Flatbread naan, roti, or baguette
  • cauliflower, broccoli, zucchini, or green beans steamed or cooked
  • Coleslaw, pickled vegetables, or a fresh salad

Instructions
 

Marinade

  • In a CONTAINER, add Rogan Josh spices.
  • Add 2 tbsp of oil or a bit more and stir until it’s a smooth paste.
  • Add meat, mix well. Cover. Let marinate 24 hours in the fridge.

Cook

  • In a large POT, heat 2 tbsp oil over high heat.
  • Add meat and fry until it’s browned on all sides. Stir frequently.
  • Add salt to taste, chili (opt.), and 1/2 cup of water.
  • Cover. Let cook over low heat until the meat is tender and falls apart.
  • Stir occasionally and add a bit of water if necessary.
  • In a CUP, mix yogurt with 2 tbsp of the hot liquid from the POT.
  • Stir this mixture back into the POT.
  • Optionally, add broth.
  • Let cook for another 5 minutes.

Serve

  • Serve with your preferred sides.
  • Enjoy!

Notes

  • Substitute meat with beef, mutton, or goat stew.
  • Substitute meat with diced eggplant and (sweet) potatoes. Skip the marinade. Add spices with the salt.
  • Substitute yogurt with heavy cream or coconut milk.
  • Optionally, add one chopped tomato after the meat is browned and fry for a couple of minutes.
 
Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings. 

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: 

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Moroccan B'stilla

B’stilla

SpiceBreeze
Cuisine Moroccan
Servings 3

Ingredients
  

Ingredients

  • 1.5 lb chicken breast or thighs
  • cut into 1-inch pieces
  • 8 oz phyllo dough filo, 20 sheets
  • 1 large onion finely chopped
  • 3 eggs whisked
  • 2 tbsp chopped parsley
  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar
  • salt & pepper
  • butter

Optional Garnish

  • powdered sugar cinnamon, whole almonds

Culinary Spice Kit

  • ginger black pepper, cinnamon, turmeric, saffron

Instructions
 

Fillings

  • #1 - Mix almonds with sugar. Set aside.
  • #2 - In a POT, melt 2 tbsp butter over medium heat. Add onions and fry until translucent. Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes. Add 1 cup of water. Cook for about 20 minutes until the chicken is soft. Take chicken out. Continue to cook the sauce uncovered over medium-low heat until no liquid is left. Stir in eggs and cook for about 2 minutes. Adjust salt & pepper to taste. Turn off.
  • #3 - Let chicken cool, then shred it.

Assembly

  • Cover a PIE DISH with overlapping phyllo sheets and about 1 inch hanging over the edges of the dish. Add layers of the fillings: #2 (sauce), #3 (meat), #1 (almond-sugar). Cover with overlapping phyllo sheets. Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Serve & enjoy!

Notes

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.