Sometimes we have to make some changes in a classic recipe just to make it suitable for someone who is allergic to one particular ingredient. Or sometime we have to devise recipes from a very restricted list of ingredients. Both ways it's not an easy task as one gets intimidated about whether the food will be palatable. Especially if it is being made for a kid.
Many long years with my daughter made me aware about including or excluding an ingredient for a recipe to suit the constitution of a person. And to make some changes in the recipe that it still tastes the same. I did the same to this classic Roghan Josh recipe. Made it twice within a week to see if it tastes good when made without yogurt as in the original recipe. To tell you the truth, the husband couldn't even know these two versions were cooked differently.
The reason I tried a recipe without yogurt is, a little girl named Abigail, who is allergic to many many food ingredients and her aunt Shirin has called a group of foodies to help with suitable recipes. The ingredient list is quite restricted but still is good enough to get good nutritious meals for the little child. I was aiming for some food that Abigail's mother would cook for the family and the child would eat on the same table. It is more important to eat the same food on the table, so the kid does not feel seggregated,alienated or deprived. If we all enjoy a meal as a family, no one would feel deprived of a whole lot of things that are missing from the meal.So my recipe would be for the family of Abigail to be devoured together.
This modified Roghan josh will become a favorite of the family of Abigail I hope. See the authentic Roghan josh recipe here if you want to give it a try.
I used a tart variety of Apricots that I sun dried myself last year. They were just perfect for this recipe. I am going to use them a lot for meat or chicken. You get Apricot powder in some kashmiri shops and that will be a great convenience to use. fresh Apricots that are tart not sweet will be great as well.
mutton cut into 2 inch pieces on bone 500 gm
Olive oil 1/4 cup
sun dried apricots 2 tbsp soaked in water till mushy, made into a paste
3 tsp fennel powder
1 tsp dry ginger powder
2-3 tsp kashmiri red chilly powder
salt to taste
4-5 green cardamoms
1/2 tsp garam masala (a mix of green and black cardamoms, cloves, cinnamon and a little nutmeg)
Make the paste of Apricots, do not add the soaking water into that paste, reserve it to be added to the gravy later.
Mix everything together and marinate overnight.
Transfer in a deep thick base pan and start cooking the mixture on low heat. Stirring and mixing all the while for about 15 minutes. Or till the juices dry up and meat gets seared.
Add about half a liter of water and simmer on medium low flame till done. Pan should be covered with a fitting lid, it takes about 30 minutes to cook the meat. It can be pressure cooked after adding water to save time or to ensure cooking well.
There will be red colored oil floating on top, an indication of a yummy curry ready for you. It tastes as good as the original, with a slight hint of fruit in it. I loved it and would be tempted to make it often.
A walnut and Radish chutney is usually made with this Roghan josh. Abigail is allowed Radish occasionally. This chutney can also be made using a mix of cucumber and a stick of celery, I would have made it if I had some fresh celery int he garden. The Celery is still in seedling form. A handful of walnuts blended together with a cup of chopped radish or a mix of celery and cucumber. That's it for the chutney or dip.
Abigail is not allowed to eat rice or any other grain. She is allowed to eat Buckwheat and sago. Any of those can be served with this Roghan josh for her and the family. Buckwheat needs boiling just like rice and Sago needs to be soaked overnight and then steaming works. Or cooking in microwave.
With love for Abigail.