How to make spicy Kashmiri mutton rogan josh
Actually rogan josh this recipe is a Persian or Kashmiri origin. Here rogan means ‘oil’ and josh means ‘hot’, means the recipe is cooked with extreme heat. But from other source rogan can also mean ‘red’, it is colored and flavored by Alkanet flower Alkanna tinctoria, is an herb; its roots are used as a red dye. It is one of the signature recipes of Kashmiri cuisine. so the main ingredients of rogan josh is red meat, normally lamb or goat.
Author: Abhijit Mukhopadhyay
Course: main
Cuisine: Kashmiri,Indian
Level of cooking: medium
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour and 10 minutes
Servings:3
Ingredients
mutton (washed well)- 300 gms
Ghee(clarified butter)-2 tsp
whole spices are 1 medium size cinnamon stick, 5 cloves, 1 green cardamom, 2 bay leaves
onions (finely sliced)
Tomatoes -4(make it paste)
ginger garlic paste-1 tsp
kashmiri red chilli powder-1 tsp
turmeric powder- 1/2 tsp
roasted coriander seeds powder-1 tsp
Roasted cumin powder-1 tsp
1 cup yogurt (beaten well)
cardamom powder-1/4 tsp
1 tsp freshly chopped coriander leaves
salt – to taste
How to make spicy Kashmiri mutton rogan josh
- 1. First clean and wash the mutton chunks and rub with salt and turmeric powder and keep it aside for at least an hour.
2. Take a small bowl, add beaten curd add saffron milk with the curd mix well and keep it aside.
3. Take a oak or high bottomed pan then add ghee (clarified butter) and heat the oil.
4. Add whole spices such as cinnamon stick, cardamom, cloves, bay leaf and sauté for 2 minutes
5. Add finely sliced onions, sauté until they turn transparent.
6. Add ginger garlic paste and sauté on low flame for 2-3 minutes.
7. Put the mutton pieces, cook until the color of the mutton changes.
8. Now add salt, kashmiri red chilli powder, turmeric powder, cumin and coriander powder tomato paste to the mutton.
9. Cook the spices well on low flame and continue to cook until the oil separates from the gravy.
10. Add beaten yogurt into the mutton, mix well and cook the gravy until oil starts leaving.
11. Add water and stir well.
12. Cover the lid or you can cook it in a pressure cooker, go for 2-3 whistle in a low flame. Without pressure cooker you have to cook for 45 minutes to tender the mutton chunks.
13. Switch off the flame.
14. Reduce the steam and open the lid and sprinkle a pinch of garam masala
15. Check the softness of mutton and salt.
16. For garnishing add a tablespoon of freshly chopped coriander leaves.
17. Serve with tandoori roti or pulao.