Mutton Rogan Josh

One of the signature dish from the rich and most adored Kashmiri Cuisine. Also one of the main dishes of the “Wazwan”. Prepared with the best cuts of Mutton / Lamb… most aromatic spices laced with saffron and derives its deep fiery red colour from Ratan Jyot … Mawal Ke Phool and a generous dose of Kashmiri Lal Mirch ….

Derives its name from a Persian Word called Rogan.. which means Oil  and Red in Hindi…and Josh which stands for Intense Heat / Passion/ Fiery thus Rogan Josh means cooked in oil at an Intense heat….

Whether you prepare it …The Hindu Kashmiri Pandit Style or Muslim Style Rogan Josh  , both these preparations are simply mind-boggling and worth a try and you will ensure that you keep preparing and consuming it forever.

 

Preparation Time- 25 minutes

Cooking Time- 1 hour 15 minutes

Serves-4

Ingredients and Quantity:

Mutton , cut into pieces -500 gm

Mustard oil-4 tbsp.

Asafoetida powder- a generous pinch

Salt- to taste

Mutton Stock- ½ cup

Whole Garam Masala:

Black Cardamom- 2 nos.

Green Cardamom- 3 nos.

Bay leaf- 1 no.

Cloves- 3 nos.

Cinnamon stick- 1 inch

For the Rogan Josh Spice- Mix Paste:

Curd, whisked- ½ cup.

Saffron strands- a pinch

Kashmiri red chilli powder- 1 ½ tbsp. or more if desired

Fennel seed powder- ½ tsp

Dry ginger powder- 1 tsp.

Shahi Jeera powder- 1/4^th tsp. (Optional)

For the Brilliant Red Colour:

Cockscomb flowers, dried (Mawal Ke Phool)- 02 tbsp. steeped in 4 tbsp. lukewarm water.

For the Finishing:

Clarified butter, Hot – 2 ½ tbsp. in which ½ inch of Ratan Jyot is steeped / infused , covered and kept aside.

Method:

In a heavy bottomed pan and pour the mustard oil and heat it till smoking point. Switch off the flame , cool it down completely. Heat again and whole garam masalas , let them splutter , add the asafoetida.

Now add clean, washed, drained and pat dried mutton pieces and sear it till the surface turns in golden brown in color. Ensure that you stir the mutton with a flat spoon so that all the pieces from all the sides are evenly browned.

Add the spice mix- paste and cook on a slow flame till the oil oozes out. Stir occasionally. Add the 1/2 cup of mutton stock. Add the Salt to taste.

Cover with tight fitting lid and simmer and cook the mutton for 45 minutes.

Open the lid and check whether the mutton is tender and cooked.

Add the Mawal Water. Mix well.

Now add the clarified butter in which Ratan Jyot was steeped / infused, ensure that you discard the piece of Ratan Jyot and add only the ghee to the prepared mutton.

Serve very hot garnished / sprinkled with ground green cardamom with Steamed Rice or Kashmiri Breads

Chefs Tip:

1. Best cuts to be used ,meat with lesser fat.
2. You may add the white wash that is Refined Flour and water paste to thicken the gravy.
3. I use Hung curds instead of whisked curds.
4. If you want to prepare the Muslim version of Rogan Josh then add 4 crushed Kashmiri pearl garlic and 8 chopped Pran (Kashmiri Shallots) cooked till golden brown and skip the yogurt. Also don’t forget to sprinkle the pounded pods of green cardamom on it before serving.