Mutton Rogan Josh is a signature dish of Kashmiri cuisine, here meat is cooked with spices and yoghurt. The use of Kashmiri red chillies gives a nice red colour to the curry. It is a derived name from the Persian word, Rogan means “fat” and Josh means “intensity” which translates into ‘Rogan josh’ meaning cooked in oil at intense heat.
Ingredients
- Mutton - 500 grams
- Oil - 1/4 cup (Preferably Mustard Oil)
- Dry ginger powder (Saunth) - 1 teaspoon
- Asafoetida or Hing - 1 pinch
- Cinnamon - 1 inch
- Cloves - 4
- Green cardamoms - 2
- Black cardamoms - 2
- Black peppercorns - 3
- Black cardamoms - 3
- Kashmiri red chilli powder - 2 teaspoons
- Coriander powder - 1 tablespoon
- Ghee or Clarified Butter - 1 teaspoon
- Garam masala powder - 1 teaspoon
- Bay leaf -1
- Salt to taste
- Yoghurt - 1/2 cup
- Water - 1 1/2 cups
Instructions
-
Marinate the mutton pieces with 2 tablespoons of yoghurt, salt for at least 2 hours.
-
Heat oil in a thick-bottomed pan. Add asafoetida, bay leaf, cinnamon, green cardamom, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
-
Add marinated mutton pieces and fry on medium flame till mutton pieces turn a nice reddish brown colour. Stir it time to time that it does not stick to the pan.
-
Sprinkle a little water and continue to cook on low heat. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
-
Add remaining yoghurt and 1/2 cups of water, mix and stir. Cover it with a lid and allow it to cook till tender, on a low flame.
-
Open the lid, put garam masala, ghee and boil for 2 minutes. Switch off the heat, transfer into a serving bowl, garnish with mint leaves.
-
Serve hot with steamed rice or Kashmiri pulao.