MUTTON ROGAN JOSH

 

MUTTON ROGAN JOSH

You can get all the info that you need on Mutton Rogan Josh  but eating it, is a whole different experience. I don't think I can even call it eating, it has to be savouring- you will savour each bite as you drown your senses in this fragrant and rich spicy Lamb specialty from the Kashmir region of India. 


Rogan Josh, for the uninitiated, is lamb in hot red oil rich gravy. 

The typical Rogan josh gravy doesn't use the Indian mirepoix of onions, ginger, garlic and tomatoes for the gravy base. 

Yes! No tomatoes in a red coloured Indian lamb curry and yet it tastes magical! 

There's an old saying in India that if you want to see heaven on earth, it is Kashmir. And I tell you, that title isn't that easily bestowed upon. Kashmir is beautiful, as are the people there and the food- just magnificent. 

Words simply cannot do justice to this favoured delectable rich aromatic Rogan Josh. Without further ado, I present to you Ki's Rogan Josh

Secondly, there are many ways of preparing the Rogan Josh. Funnily enough they all claim to be the 'authentic' version. I don't claim that this version is The Authentic One. But yes, I have tried to be as close to the recipe as possible. Like in the authentic version, they do not use Coriander leaves, but I did. Also, they use an ingredient called Ratanjot that imparts the deep red colour to the dish. But since I wasn't able to find it, I skipped it. 


Thirdly, you can chose to marinate the meat overnight or just for 30 mins prior to cooking it. In my opinion, whenever you are cooking an Indian meat dish, the taste and the texture really does vary and the best results are achieved if you do marinate the meat overnight or for 6-8 hrs prior to cooking. 


Most importantly, it is very easy to make, just takes some effort. So plan ahead and make sure to make this delicious recipe that WILL tantalise your senses every time you hear its name. 

INGRIDENT

1 kg red onions
1 kg lamb meat (choose your favourite bits with bones, ofcourse)
2 cups thick strained plain yoghurt
half cup coriander leaves (optional)
1" pc of ginger, grated
1+1 tsp of asafoetida
1+1 tsp of red Kashmiri red chili powder/ paprika
2 tbsp warm milk
1 generous pinch of original saffron
4-5 cups of water
2 tsp salt
1 tsp turmeric powder
1 1/2 tsp dry ginger powder
2 tbsp fennel powder
4-5 tbsp mustard oil

Dry spices


3 dry whole red chilies
2 bay leaves
1 cinnamon stick about 4" long
10-12 black peppercorns
3-4 cloves
1/2 tsp nutmeg powder
2-3 dried mace
3-4 green cardamoms
2-3 black cardamoms

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