- Servings: 3-4
- Preparation time: 7-8 minutes.
- Frying time: 13-15 minutes.
- Cooking time: 2-3 hours.
- Total time: 3 and half hours.
The meat (mutton/lamb) is prepared in various ways in Indian cooking; differ from region to region and the spices used. “Rogan josh” is a Kashmiri or Persian origin cuisine; which is one of the signature recipes from Kashmir.
In this recipe butter, ghee or mustard oil is used lavishly. The other ingredients which dominate are saffron, fennel seed, curd and dash of garlic. The method of slow cooking in this recipe retains aromatic flavour and fragrance.
It is very good and rich lunch on the special occasion…
- Mutton: 400 gm (preferably shank)
- Curd (yogurt): 300 gm.
- Fennel seed powder: 2 table spoon
- Ginger paste: 2 teaspoon
- Garlic paste: 1 teaspoon
- Garlic clove: 3-4 no.
- Black pepper: 10-15 no.
- Cinnamon: 1” stick
- Black cumin: 1 teaspoon
- Black cardamom: 1 no.
- Green cardamom: 3 no.
- Clove: 3-4 no.
- Star Annie: 1 no.
- Mustard oil: 150 ml
- Bay leaf: 1 no.
- Red chilli: 1-2 no.
- Salt: 1 teaspoon
- Kashmiri red chilli powder: 1 tablespoon (for colourful Rogan josh)
- Turmeric powder: 2 pinch
- Asafoetida: ½ teaspoon
- Saffron: 1 pinch
- Garam masala powder: ½ teaspoon
- Green chilli: 1-2 no.
- Coriander leaves: 20 gm.
- Mint leaves: 2-3 twig
- Take one bowl filled with 2 tablespoon of water; add Kashmiri red chilli powder, turmeric powder, and salt, mix to prepare wet masala, keep aside.
- Chop coriander and mint leaves, keep aside.
- Slit green chilli, keep aside.
- Beat curd into big bowl and blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.
- Take wok (kadhahi) heat oil, when it starts to smokes add whole Garam masala, bay leaf , garlic clove and red chilli; sputter for few seconds add ginger and garlic paste.
- Stir fry for a minute, add mutton; continue to fry on lower flame for 4-5 minutes, add wet masala paste.
- Continue to fry on lower flame till liquid dries up; add 1 litre hot water, bring it to boil, simmer to low flame and cook till done and desirable consistency of gravy comes. (It takes about 2-3 hours).
- Note: if you do not have time, you may cook in pressure cooker (use less water to cook mutton)
- Add fennel seed powder and asafoetida; continue to cook on lower flame for couple of minutes, put off the flame.
- After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add saffron, and continue to cook another couple of minutes with lid on so that the flavour of saffron is infused in the recipe.
- Put off the flame; add Garam masala powder, cover the lid for 5-10 minutes so that flavour and aroma of Garam masala gets in to it. Transfer into serving bowl decorate with mint leaves and coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…