Between Nihari Ghost and Roghan Josh, it’s Nihari Ghost for me hands down.
But for the husband and the rest of the family members whom i cooked for, Roghan Josh was good enough for them. No much difference between the two, so says Darcy who tasted both my mutton dish. But in my humble opinion, the difference was Nihari Ghost is much tastier. More spices and ingredients were used, you see and of course, not forgetting, Nihari Ghost took me an entire day to cook (with my helper’s help too). But for a quick fix of mutton curry, it’s gonna be Roghan Josh definitely. Anyway, i’ve sworn off cooking Nihari Ghost for now.. so, thank gawwwdd the family loves Roghan Josh as much as Nihari Ghost. Lucky me, eh? :P
(An aromatic lamb/mutton dish)
1 kg lamb/mutton shank, boneless, cubed
2 cup yogurt
1 tsp asafoetida, dissolved in 2 tbsp of water
1 tsp red chili powder
1 cup ghee
1.5 cup onion, diced
3 tsp turmeric powder
Spice to blend
4 tsp ginger paste
4 tsp garlic paste
3 tsp poppy seeds
3 tsp cumin seeds
8 tsp coriander seeds
12 cardamom seeds
12 almonds, blanched, peeled
salt, to taste
2 tsp garam masala
1. Marinate the meat in the yogurt, asafoetida and red chili powder. Mix well and keep aside for 30 minutes.
2. Heat the ghee in a pan. Add onions and saute till brown, Add turmeric and spice paste. Reduce heat and simmer for 8 minutes. Do not let the mixture become too dry.
3. Increase heat and add meat with the marinade and salt. Cook until water evaporates, stirring to get an even colour. Add water, reduce heat and cover. Cook on very low heat till meat is tender. Add garam masala and stir till well mixed.
(adapted from Rocky Mohan, Art of Indian Cuisine)