Pulled Roganjosh: Pulled meat at its best
Tampering with the dish that happens to be a timeless classic: Roganjosh? What? Serving it with something other than rice? Why? The idea may raise a few eye brows, out of genuine concern, but you have to trust me on this one. The pulled version is just an additional dish derived from Roganjosh. I know it sounds a little quirky but the result is absolutely amazing.
Why Pulled Roganjosh?
I’ve had the chance to eat pulled meat on a few instances. But because of the sweetened barbecue sauce that comes with it, I always found it off-putting. It is probably because my taste buds can’t accept the combination of meat and sugar in any proportion whatsoever. Sorry, but everything about adding sugar to meat is so wrong technically. Nearly as wrong as adding chillies to a dessert!
While pulled meat in itself always seemed like a promising dish, a different sauce would definitely make it better. “What better sauce for lamb than thickened Roganjosh gravy?”, thought the Kashmiri. Basic!
What is it anyway?
So actually, Pulled Roganjosh is just Roganjosh, over cooked and shredded. As simple as it sounds! Think about shredded meat, packed with the unmatched flavour and aroma of authentic Kashmiri Roganjosh gravy.
Serve the pulled Roganjosh meat stuffed inside wraps, burgers, tacos or even with pizza, chips or nachos. Top with some cheese if you please and also pick other toppings of choice. It will be a make-your-own pizza kind of a thing, and that too, at home. Only if you are up for a protein rich, flavoursome, different and exciting meal, that is.
Do check out a short video of this recipe on my Instagram reels. And check out other exciting recipes on the blog like quiche and apple tarte tatin. Don’t forget to share with your friends and show some love!
Pulled Roganjosh
Ingredients
- 1½ tbsp olive oil (or any cooking oil)
- 500 gm lamb meat (preferably boneless)
- 3 cloves of garlic, sliced
- 1 tsp garlic paste
- 1 tbsp fried onion paste
- 1 cinnamon stick
- 4-5 green cardamoms
- 1 black cardamom
- 1 tsp cumin seeds
- 2 tsp Kashmiri red chilli powder
- 1½ tsp fennel seed powder
- ½ tsp ginger powder
- 1 tsp turmeric powder
- salt to taste
- 2½ cups bone broth (optional)
- 1 tbsp ghee
- 2 cloves
Instructions
- Heat the oil in a pressure cooker and add the meat. Stir fry until it changes colour.
- Add the garlic and continue stir frying for about a minute.
- Add the onion paste and keep stirring for 1-2 minutes.
- Add all the whole spices (cinnamon, black cardamom, green cardamoms and cumin seeds) and mix well. Add all the ground spices (red chilli powder, fennel seed powder, ginger powder, turmeric powder and salt) along with 2-3 tablespoons of water. Mix well. Allow it to cook for 2-3 minutes, until the flavour and aroma of spices is infused. Add a few tablespoons of water, if required.
- Add about 2½ cups of bone broth or water and bring to boil. Cover the lid of the pressure cooker and cook for about 25 minutes on low heat.
- Once the pressure is released, remove the lid and check the Roganjosh for consistency of gravy. Turn the heat on and allow the gravy to thicken and reduce, without the lid on.
- Heat ghee in a pan. Add 2 cloves and sauté till they crackle. Add this to the pressure cooker. Turn the heat off once the gravy is thickened.
- Transfer the pieces of meat in a bowl, without the gravy. Shred with the help of two forks. Get rid of any bones and whole spices in the gravy. Add some gravy to the shredded meat and save some to use as sauce later.
Notes
- This recipe can also be used to cook Roganjosh the classical way. At step 5, use only one cup of broth/water and pressure cook for 10-12 minutes only, or for as long as you normally do, depending on the type of meat being used.
- The colour of Roganjosh depends on the type of Kashmiri red chilli powder used. On some occasions, saffron soaked in water is also added for colour and a hint of flavour.
- To make bone broth, I allow bones to boil/slow cook for an hour in water along with garlic and whole spices: fennel seeds, cinnamon, green cardamom and black cardamom. Then use the strained liquid as broth.
- For pulled Roganjosh, it is best to use meat from lamb shoulder or leg.
- The shredded Roganjosh goes well as a filling for burgers and tacos and as a topping for chips, nachos and pizzas.