MUTTON ROGAN JOSH KASHMIRI PANDIT STYLE

Rogan Josh hails from the Kashmir region of India but was first introduced by the Mughals from Persia to the region.  The word ‘Rogan’ literally means oil or clarified butter in Persian or ‘Red’ in Hindi, while ‘Josh’ in Hindi refers to passion- fiery or hot – so this dish is all about cooking in an oil-based sauce. Rogan Josh usually gets it’s vibrant red colour from powdered Kashmiri Chili Peppers that pack a lot of colour, but not as much heat. So, although it seems like a red-hot spicy Indian curry, this dish is very flavorful and aromatic, but it doesn’t generally pack a lot of heat.

Mutton Rogan Josh in a Kashmiri Pandit Style is a very popular mutton curry with intense flavors of ginger, saunf, and whole spices. Rogan Josh is usually made with lamb or goat. It is a traditional Kashmiri dish but originates from Persia brought in by Mughals. Lamb pieces are braised with aromatic spices and yogurt and then slow-cooked to perfection.  The deep color is infused by a root called Ratan Jot which is not very easy to find. By using a good quality Kashmiri red chili powder and saffron, you can use it as a substitute. The overall taste of the curry is subtle with dominant flavors of fennel seeds and dry ginger.

INGREDIENTS FOR KASHMIRI MUTTON ROGAN JOSH

For the Spice Mix (Crush or Grind To A Powder):

·         1-Inch Piece Cinnamon Stick

·         3 Green Cardamoms

·         1 Brown Cardamom (Optional)

·         4 Cloves

·         1 Teaspoon Badi Saunf

·         1 Teaspoon Cumin Seeds

For the Curry:

·         1-Kilogram Mutton Pieces

·         1 Cup Yogurt

·         1 1/2 Teaspoon Dry Ginger Powder

·         1 Teaspoon Badi Saunf Powder

·         1 Teaspoon Hing (Asafoetida)

·         3/4 Teaspoon Salt (As Per Taste)

·         2 Teaspoon Kashmiri Red Chili Powder

·         Pinch of Saffron Soaked In 3 Tablespoons Chilled Water

 Whole Spices:

·         1 Cinnamon

·         3 Whole Green Cardamom

·         4 Cloves

·         1 Teaspoon Black Peppercorns

·         1 Brown Cardamom

·         3 Tablespoon Ghee

Check out other delicious curry recipes you might enjoy ––

1. JUICY OVEN BAKED CHICKEN BREAST
2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

INSTRUCTION FOR MAKING KASHMIRI MUTTON ROGAN JOSH

1.       First, crush or grind Spice Mix to a smooth fine powder and set aside.

2.       To begin making the Kashmiri Rogan Josh recipe, wash mutton nicely and drain water completely.

3.       Heat a pressure cooker on low heat and add 3 tablespoons of ghee.

4.       Add all the whole spices like cinnamon, cardamom, cloves, peppercorns, and brown cardamom. If you wish you can reduce the quantity of whole spices.

5.       Then add mutton pieces and fry in ghee for 5 to 7 minutes on medium heat.

6.       Now add 1 teaspoon hing, 1 ½ teaspoon dry ginger powder, 1 teaspoon badi saunf powder, powdered spice mix, and 2 teaspoon kashmiri red chili powder.

7.       Mix everything well and cook for 2-3 mins.

8.       Now add 1 cup yogurt, saffron soaked water, and salt. Stir well and once it starts to boil place the lid. Pressure cook the mutton on low flame for 20 – 30 minutes.

9.       If the mutton is tender, it might cook fast. Check the pieces after 20 minutes of cooking.

10.   Check to see if the meat is tender (if you are cooking bone-in the meat should be falling off the bone) & season with salt if needed.

11.   When it's melt-in-the mouth tender stir in the remaining garam masala powder and turn off the heat.

Garnish with a handful of chopped cilantros/coriander leaves and serve with fragrant basmati rice or Naan.

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