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  1. Pinoy Kitchenette
    December 2, 2011 @ 12:25 pm

    Wow! great post – so informative!
    This looks so delish!


  2. Food, Fun and Life in the Charente
    December 2, 2011 @ 1:27 pm

    My husband would love this recipe, thanks. Diane


  3. Belinda @zomppa
    December 2, 2011 @ 1:41 pm

    Goodness, I wish I was sitting in your kitchen right now! Wonderful to have the history…36 dishes, eh?


  4. ANU
    December 2, 2011 @ 1:52 pm


  5. Kelly | Eat Yourself Skinny
    December 2, 2011 @ 2:49 pm

    What an interesting dish, this looks delicious! Feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo


  6. yummychunklet
    December 2, 2011 @ 3:19 pm

    What a unique dish! Can’t wait to try it.


  7. Aarthi
    December 2, 2011 @ 4:06 pm

    very flavourful curry


  8. Hamaree Rasoi
    December 2, 2011 @ 5:26 pm

    Simply mesmerizing and yummy looking rogan josh. Awesome preparation.
    Hamaree Rasoi


  9. Grubarazzi
    December 2, 2011 @ 6:51 pm

    Wow! I have to try this immediately!


  10. Charles
    December 2, 2011 @ 10:35 pm

    Wow, thanks for this post Purabi – I often wonder about the meaning behind such names of dishes… I loved reading about rogan josh. I learned so much.. wazwani… no onions… all these things I never knew 🙂 It looks delicious too!


  11. Veronica's Kitchen
    December 2, 2011 @ 11:26 pm

    Thanks for the information so I get to know more about this traditional Indian dish.


  12. Kimby
    December 3, 2011 @ 3:46 am

    Purabi, I love that you used jewelry in these photos — the tiny flecks of color in the 2nd to last photo (Rogan josh in process) look like you sprinkled jewels from the bracelets into the pan! No wonder this dish is befitting of royalty or special guests… a rich history and fascinating flavors!


  13. Vicki Bensinger
    December 3, 2011 @ 1:23 pm

    Wow what a flavorful dish Purabi. The ingredients sounds wonderful and your description of this dish is so informative.

    I’ve never had Mutton and I’m not familiar with asafatida but would like to attempt this dish someday. Very interesting post. Thank you for sharing.


  14. Parsley Sage
    December 3, 2011 @ 2:34 pm

    Great goat dish! I’ve only recently started eating goat and its always either jerked or in a roti. This looks like an awesome alternative! Buzzed 🙂


  15. Libyan Food
    December 3, 2011 @ 10:59 pm

    Gorgeously rich recipe, will try it with lamb soon!

    Could you explain what rista is? it a kind of pasta? Rishda in Libya is a pre-italian (we are always told colonialism introduced us to pasta) fresh pasta, eggless and cooked by steaming it

    I know a lot of the pasta dishes (itriya/rishda) that filled medieval arab cookbooks was shared with persian cuisine and came from asia (probably china) originally…seems from your vivid description that Kashmiri cuisine might have a similar dishes

    I even recognize the seating arrangements from Libyan feasts eg weddings (4 eat from a communal maq’aad as we call it, and they wash their hands before and after when a son of the family brings round a pitcher and bowl) and 1 dish you mention has an arabic name

    Thanks for the recipe and even more for the evocative description!


  16. Purabi naha
    December 4, 2011 @ 10:23 am

    Thank you, all, for your motivating comments. I loved reading the fact that all of you appreciated Kashmiri Wazwani cuisine so much!

    Libyan Food, Rista is a meatball curry, in which, the minced mutton/lamb meat is pounded well with a little ghee and made into flattened balls. These balls are then introduced into a boiling gravy. The red colour in rista is also attributed to the addition of the cockscomb flower which I described in my post. Saffron is also added in Rista for that unique taste that lingers!

    Vicki, mutton is extrenely flavourful and tastes a bit like beef. I am sure you’ll like mutton, especially if you like Indian non-vegetarian curries, in which mutton curry has a huge number of variations. The Indian royal rice dish called “biryani” is commonly cooked with mutton!


  17. Reem | Simply Reem
    December 4, 2011 @ 9:56 pm

    Wow, This looks good….
    I loved reading the post too…


  18. Ann
    December 5, 2011 @ 2:09 am

    Hi Purabi! What an amazing dish! How wonderful that this is so identifiable with a culture and is considered an art form! Your explanation of the different features, ingredients and spices of the dish was very informative and I felt like I was given a culinary tour! I’ve never tried mutton, but I think I may have to! Thanks and beautifully done – as always!


  19. Valarmathi Sanjeev
    December 5, 2011 @ 4:11 am

    Yummy and beautiful presentation.


  20. Blackswan
    December 5, 2011 @ 6:53 am

    I’ve enjoyed reading your post & thks for introducing me to this dish 🙂

    Purabi, would love to have you try out my recipes & join me @ Promote Your Blog @ Shirley’s Luxury Haven! DIY This X’mas With 12 Lovely Recipes! Happy Holidays!


  21. Kitchen Riffs
    December 6, 2011 @ 5:37 pm

    Terrific post! I love this dish, and your write-up is one of the best I’ve seen. In most US restaurants, they use lamb instead of goat. The goat sounds better (it’s not a typical supermarket staple in the US but many specialty markets carry it). Really nice – thanks so much.


  22. Nami | Just One Cookbook
    December 7, 2011 @ 6:30 am

    There are chilies that are not spicy?? I probably need to check them out. 😉 You always explain the dish in such details that people like me who are not familiar with the Indian cuisines can learn A LOT from your posts. Your food styling is lovely with bangles! They look so pretty and your dish looks delish!


  23. Purabi Naha
    December 7, 2011 @ 2:17 pm

    Thank you, everyone, for such yummy comments!

    Kitchen Riffs, your comment really made my day. Thank you for your appreciation. Goat meat is really something to go crazy about! It is chewy and juicy at the same time! Indian mutton curries are a rage all over the world!! Baby male goat is preferred for such curries.

    Nami, yes dear, there are chillies which will only add colour and no hotness! Thanks for your motivating words. Yes, I try to explain Indian cuisine in a detailed way, so that every culture understands the beauty of the cuisine. I am glad that you liked my photography!


  24. Helene Dsouza
    December 7, 2011 @ 3:39 pm

    very informative post. I had heard about this dish, and I am finaly pleased to see an authentic recipe on your blog. I have bookmarked it.


  25. Val
    December 7, 2011 @ 5:09 pm

    Just one look at this exquisite dish makes it clear why it was made for Royals. I really like the authenticity of this recipe and the method photos are great.


  26. Heather Mulholland
    December 8, 2011 @ 3:43 pm

    This is making me very very hungry and oddly craving the curry I was planning to make tonight lol

    Thanks for your wonderful comment and yes I do have a Facebook page:


  27. Fern @ To Food with Love
    December 9, 2011 @ 12:25 am

    Hi, thanks for stopping by my blog earlier 🙂
    You’ve got one amazing blog and I can tell how much time and effort you put into it. I’m so impressed! Excellent post on rogan josh and beautiful styling and photos!


  28. Purabi Naha
    December 10, 2011 @ 7:11 am

    Thanks, all, for your comments. Loved your views. Wazwani cuisine is very rich! I’ll definitely try to share some more interesting Kashmiri recipes with you all!


  29. Xinmei @ Pudding Pie Lane
    December 10, 2011 @ 11:39 am

    One of my friends is Hindu, the other is Muslim. Now I can make them both happy with this dish 😀


  30. Gursahiba @ ExquisiteNiche
    December 19, 2011 @ 9:42 am

    i really like rogan josh. Its nice you are using kasmiri chilli in this. It turns out great flavors. will try this!


  31. Sandra
    December 27, 2011 @ 5:30 pm

    Interesting dish, very interesting..and I have to say I love how tasty it sound! Thanks for sharing sweetie, and have yourself Happy New Year!!! Best wishing!


  32. Purabi Naha
    December 29, 2011 @ 2:03 pm

    Thank you, dear readers, for your valuable and interesting comments. Looking forward to sharing more Kashmiri Wazwani recipes with you all!


  33. RecipeNewZ
    May 11, 2012 @ 8:16 pm

    Wonderful recipe! I am not quite sure where to buy goat here, but one could probably use lamb or beef, right? The stew looks amazing!


    • raj pras
      July 30, 2013 @ 9:46 am

      Goat is leaner , and tougher than lamb with a more gamey taste. Goat cooks longer and therefore absorbs spices better than lamb. You might get away with lamb if you use the tougher cuts of meat. Good luck.


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