Kashmir x Mexico
Mutton rogan josh barbacoa
Slow cooked goat with a Kashmiri passport and a Mexican sense of occasion.
100 minTime
40 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original440kcalsame
40 gproteinsame
7 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Toast the guajillo in a dry pan on medium heat 30 seconds a side, soak in 1/2 cup hot water 10 minutes, then blend with garlic, Kashmiri chilli, fennel, dry ginger, vinegar, oregano and 2 tsp salt.
- 2Rub the paste over the mutton and marinate 30 minutes, or overnight in the fridge.
- 3Heat the mustard oil in a pressure cooker on high heat until it just smokes, cool for 1 minute, then add hing, whole spices and bay leaf. Add the mutton and sear 8 minutes.
- 4Lower the heat. Add the curd a spoon at a time, stirring, and cook 5 minutes.
- 5Add the water, close and pressure cook on medium heat for 35 minutes, about 7 whistles. Let the pressure release naturally.
- 6Mix the sliced onion with lemon juice and a pinch of salt. Leave 15 minutes.
- 7Shred the mutton, discarding bones. Simmer the broth uncovered on medium heat for 10 minutes and skim the red oil into a bowl.
- 8Dip tortillas in the red oil, warm on a griddle on medium heat 1 minute a side, fill with mutton and top with pickled onion and coriander. Serve with cups of broth.
Serve it like this
Stack three filled tortillas slightly overlapping on a long plate. Pile pink onions on top, add coriander, and set a small bowl of red broth to the side.
